Quick Stock from Chicken Bones

When cooking a whole chicken under time pressure, do not discard the carcass. The backbone, neck, and wing tips are packed with collagen and marrow that dissolve into a rich, flavorful stock in as little as 20 minutes at a steady simmer. Crack the bones before adding them to the pot to speed up flavor extraction. A small splash of vinegar or lemon juice helps draw minerals from the bones. Add aromatics such as garlic, onion, and a bay leaf to deepen the base. Using this stock to cook your rice or sauce creates layers of flavor that transform a simple weeknight dish into something genuinely restaurant-worthy.