Buying chicken pieces may be convenient, but it’s really easy to cut up a whole chicken and there are many reasons to make the effort to learn. This easy stock is just one of them. If you don’t know how to cut a whole bird into eight pieces Mark Bittman of the New York Times has a great video that you can see here. Once you’ve prepared the bird for whatever it is you’re making you’ll have enough pieces left over to make a small batch of good homemade stock that always comes in handy in the kitchen.
Solar Chicken Stock
Backbone and wings removed from a whole chicken (reserve the rest of the bird for another use)
1 medium onion, roughly chopped
1 large carrot, roughly chopped
1 large stalk celery, roughly chopped
1 bay leaf
4 cups water
Set Global Sun Oven out to preheat
Combine all the ingredients in a dark, light-weight pot. Cover and place in the Sun Oven. Cook for approx. 1 1/2 hours or until the glass door begins to steam up.
Cool slightly and strain. Press down on solids to remove as much liquid as possible. Discard solids.
Make 3 to 4 cups.