I have to watch my sodium intake so I always keep homemade stock in my freezer, even the lower-sodium brands in the store are too salty for my taste. This is a great 3 for 1 recipe because you get a great Roasted Chicken meal, a slew of chicken stock, & leftovers, all in one cooking. I use the leftover chicken to make a Chicken Enchilada Pie or chicken salad sandwiches.
1Place chicken or turkey in 18 qt. electric roaster, celery, onion carrots and a little poultry seasoning and sage. Cover completely with water. Turn roaster to 250°, cover and cook over night.
2Remove chicken or turkey from broth to cool. Take off skin, if desired, and pull off chicken. Divide and freeze in ziploc bags for later use. Once broth has cooled, place in large bowl and refrigerate overnite or for several hours so fat comes to the top. Skim off fat and divide and freeze broth in ziploc freezer bags or freezer containers.
3For smaller amounts use a 6 qt elec. roaster. Reduce amount of chicken and cut seasonings in half. You can also use a crock pot
4NOTE: You can also use the turkey bones after your Thanksgiving meal and any leftover turkey you might not want to keep. I also buy bone in chicken thighs and remove the bone myself saving over a $1 a lb. When I do this I save the bones in a freezer bag and freeze until I get a gallon or two bag of them, then I use them to make broth. If I have enough for my big roaster I use it, if not I use my small one.