Homemade Chicken Stock
I was roasting a chicken this weekend because A. I was craving it and B. I also had high hopes to re-shoot said roasted chicken to update a VERY old and ugly post that is finger licking good but is buried in the ehem ugly photo post archives and no one comes to visit it. Of course once it came out of the oven, the smells intoxicated us and we had zero willpower. We carved in too quickly and alas no new photos. Boo. Happens every.single.time. Silver lining, while I was
shoving chicken into my mouth eating, it occurred to me that I’ve never shared a simple recipe for making homemade chicken stock. Silver linings.
I have to admit, I don’t make stock as often as I would like and I really have no excuse. I make roasted chickens A LOT especially when the weather is cooler (now) not to mention I have 2 refrigerators and a deep freezer which means I have space for said frozen stock. Now that I have shamed myself publicly, perhaps I will start making more stock. Let’s hope so.
The process of making chicken stock couldn’t be any easier. You dump everything into a large stock pot (it’s great for using up those bits and pieces of veg that you have in your fridge), fill it with water and simmer it uncovered for a few hours. Once it’s cool you put it into your containers and if not using right away place it into freezer safe containers and into the deep freeze until you’re ready to use it. You can do that right? Right. The next time you have a chicken carcass lying around you know what to do with it.
You’ll thank me when you want to make chicken noodle soup and everything else under the sun that calls for chicken stock (which as we know is a lot) and you remember you have your very own awesome stock in your freezer. Beats a bouillon or a box eh.
TIP: Freeze part of your stock in an ice cube tray then transfer the cubes to a freezer bag to use when you just need a very small amount of stock for a sauce or such.
- 1 chicken carcass (bones and skin)
- 1 large onion - quartered
- 2 cloves garlic
- 2 celery stalks
- 1 large carrot
- 1 teaspoon salt
- 1 teaspoon pepper corns
- 2 bay leaves
- Place all ingredients into a stock pot. Cover with cold water and bring to a boil.
- Reduce heat and simmer uncovered for approximately 4 hours. Skim off foam as necessary.
- Discard bones, remnants and strain stock.
- Transfer to jars and allow to cool. Store in refrigerator if using immediately or freeze for later use.