I probably roast a chicken every 10 days or so. Pure comfort.

I get several quarts of healthy bone broth and a pile of goop with carrots and chicken for the doggos. Along with some meat of course!

Sometimes I just throw the frozen chicken in the pot with the trinity (carrot, onion, celery) along with apple cider vinegar (to break down the bones) and let it cook down for at least 6 hours. After straining out the meat and goop – I put back on the stove for at least an hour to simmer down a little longer and that’s when I add the other spices. (Garlic/Onion, Turmeric/Cayenne etc.)

So. Easy.

Do you roast chickens and make stock? How often?