Sunday’s roast chicken becomes Monday’s chicken stock

Dry brined this bird in the refrigerator Saturday morning until Sunday afternoon, then roasted it over potatoes, carrots, onions, and garlic for 1 hour 40 minutes at 425F. Stuffed a lemon and another head of garlic inside for good measure.

Added the scraps and chicken carcass/bones to a crockpot with some peppercorns and a few whole smashed garlic cloves. Covered it with water and cooked on low for 12 hours.

We'll eat the chicken and vegetables this week plus I'm going to make some soup with the stock. The rest of the stock will stay in the fridge to cook with or we'll freeze it at some point, if needed.