Homemade Chicken Stock
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- Prep Time
- Minutes
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- Cook Time
- Minutes
- Difficulty Level Easy
Chicken stock is used in a wide variety of recipes. While the ease of canned chicken stock will be hard to shy away from, the taste of homemade chicken stock will be far better tasting and is a very economical recipe to make for you and your family. Chicken stock is used in not only soups but sauces and even vegetable dishes call for chicken stock.
On my mission to help those who struggle to feed their family as well as a way for everyone to be more frugal with their money when it comes to buying groceries, I present to you, homemade chicken stock.
This is part two of my quest to help stretch the dollar when it comes to feeding your family. Part one, I made a whole chicken and many people take that carcass and throw it out. This makes a super chicken stock and by far better tasting not to mention very economical than canned chicken broth. In my mission to help people save money I found this to be a key in saving money and not wasting food. Plan, I cannot even begin to tell you that I too have learned from this experiment. If you plan meals out you can tie various ingredients into multiple dishes therefore also buying more fresh ingredients instead of canned things, which has loads of preservatives and just not so healthy ingredients. So my tip, plan your meals ahead and look for deals. Hopefully we can get some people who are much more savvy than I to comment here and give their ways of saving money through coupons, phone apps and or recipes that can make multiple meals.
Post your recipes, add links to your blog, Facebook or any other social media sites.
Ingredients
- 1 whole chicken carcass and skin
- 1 medium carrot
- 1 onion quartered with skin
- 1 bottom of celery bulb plus some celery leaves
- 2 cloves garlic smashed
- 1 teaspoon celery salt (optional)
- 3-4 thyme sprigs
- small handful fresh parsley
- 1 bay leaf
- Salt and pepper
- Water
Instructions
- 1. Add chicken carcass to a large pot over medium high heat and cover with water at least two inches above chicken parts
- 2. Add all remaining ingredients brining to a boil
- 3. Reduce to a simmer cooking for 2 1/2 to 3 hours
- 4. Place a large pot or bowl in sink with a pasta strainer resting inside then carefully pour the chicken stock through strainer
- 5. Lift strainer allowing all liquids to drain into pot/bowl and transfer remains in strainer on to a cookie sheet and pick any chicken from bones and reserve
- 6. Allow stock to cool for 30 minutes then if desired you can strain it through a sieve of cheese cloth for a more clear broth
- 7. Transfer to refrigerator for 2-hours
- 8. After 2-hours in refrigerator remove any fat that has risen to the top
- 9. Transfer chicken stock into individual freezer containers and freeze for up to 3-months
Instructions
- 1. Add chicken carcass to a large pot over medium high heat and cover with water at least two inches above chicken parts
- 2. Add all remaining ingredients brining to a boil
- 3. Reduce to a simmer cooking for 2 1/2 to 3 hours
- 4. Place a large pot or bowl in sink with a pasta strainer resting inside then carefully pour the chicken stock through strainer
- 5. Lift strainer allowing all liquids to drain into pot/bowl and transfer remains in strainer on to a cookie sheet and pick any chicken from bones and reserve
- 6. Allow stock to cool for 30 minutes then if desired you can strain it through a sieve of cheese cloth for a more clear broth
- 7. Transfer to refrigerator for 2-hours
- 8. After 2-hours in refrigerator remove any fat that has risen to the top
- 9. Transfer chicken stock into individual freezer containers and freeze for up to 3-months
About Chef
The Social Chef
Michael Van Horn (aka MJ) 'The Social Chef', has incorporated his passion for culinary with his love and artistic ability of photography, his infatuation with writing, his charismatic ways of ...
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