In-the-pan chicken stock

Chicken second courses

If I've just roasted a chicken, I'm loathe to transfer all those delicious brown bits from my already dirty roasting pan to a pot. Instead, I take a more low-key attitude to making chicken stock. I leave the leftover bones and maybe a slice of lemon in the pan, add some herbs and a couple vegetables, and let the oven and time do the work. When the stock has been chilled and the fat skimmed, I pour it into ice cube trays, freeze it, and then transfer to zip top bags to be used easily in whatever increments I need.