Whole Chicken Chicken Stock

This will be an awesome twofer....once the chicken gets all cooled I'll shred and dice the meat.

So once the chicken cooled, and I add to the pot some root veggies...carrots, celery, garlic, and onions just roughly chopped, a dash of house seasoning and a few bay leaves. Maybe next time I'll add some dried rosemary or oregano for some depth of flavor.
I shredded the chicken while standing next to the pot so that I could just drop the bones back into the pot to continue the cooking and extract all the flavor from the bones and innards (from the pouch found in the chicken).

I yeilded about 6 cups of flavorful..slightly bland homemade chicken stock. I did the bland intentionally, and you can do that when you make things from scratch. So much healthier for you.

The whole chicken yielded 2 sandwich bags full of diced chicken meat that I will use for Chicken Scampi later on in the month. I already have the spaghetti noodles cooked and frozen so the sauce is all I'll have to add when I make the dinner. I've found that the cream of chicken doesn't really freeze well and separates when thawed out so this is as far as I go to prepping this dinner.

As for the chicken  stock I have plans to use it to cook my brown rice. The extra flavor to the brown rice is really tasty. This will be the first time I cook brown rice to freeze it. We'll see how that turns out when I defrost to use for a recipe.