Easy Homemade Chicken Stock/Broth + Other Homemade Pantry Staples
If you’ve been reading this little blog for a while you probably figured out that I like to make things from scratch. A lot. There are benefits and drawbacks to doing this, though. The good thing is that you know exactly what goes into what you’re making, it (usually) tastes better and costs less than its store-bought counterpart, and (for me at least), it’s fun to see ingredients come together in something that you wouldn’t think of making at home.
The drawbacks? Once you fall in love with something that you make from scratch it’s awfully hard to go back to the store-bought version. Yes, it obviously takes more time, and it’s especially aggravating when you run out of multiple things at the same time. That happens to me a lot.
As I add more recipes to my “homemade pantry staples” list, it’ll be easy to find them because I’ve grouped them into their own section in the recipe index. You’re welcome. :)
Recently I’ve been making chicken stock from scratch and have loved the results! It’s a great way to get more out of leftover chicken bones (especially whole chickens which I’ve fallen in love with this past year). And the “recipe” I added below is simply a set of guidelines to get you started. As long as you’ve got an onion, a couple of carrots, and some celery you’re set. Fresh herbs are a nice addition, too, but if you’re buying fresh herbs for the sole purpose of making stock, then homemade stock may not be a cheaper option. It’ll definitely taste better and have considerably less sodium, though. If you’ve got an herb garden or know friends who have herbs, it’ll save you a lot of money.
I’ve added a few other recipes for pantry staples that I’ve tried so far and most of them I keep on hand all the time.
Because I love ya.
Homemade Vegetable Broth
Croutons/Breadcrumbs – There aren’t instructions for bread crumbs on this post, but if you make the croutons, then throw them in the food processor you’ll probably end up with dried, seasoned bread crumbs.
Sun-Dried Tomatoes without the Sun
Roasted Garlic Pasta Sauce – I always have 2-cup portions of these in the freezer. It’s great for both pasta and pizza.
Homemade Corn Tortillas
Easy Homemade Chicken Stock
1 meaty carcass from a 2-4 pound chicken (probably doesn't weigh that much anymore)
1 onion, quartered
2-3 stalks of celery, cut into large pieces
2-3 carrots, cut into large pieces
a large handful of fresh herbs (I like thyme, sage, parsley, and rosemary)
about 10 whole black peppercorns
2 bay leaves
2 peeled garlic cloves (optional)
1 leek, white parts only (optional)
Place all ingredients into a very large stockpot and fill with water up to an inch or two from the top of the pot. Bring to boil. Reduce heat and simmer on low for 4-6 hours.
Remove from heat and strain. I usually fish the big pieces out with a ladel, discard them, then pour the rest of the liquid through a fine-mesh strainer into a 4 qt bowl. Let it cool to room temperature, then cover and chill thoroughly (like overnight). Skim fat from the top of the bowl, then transfer broth to containers for storage. It'll keep in the fridge for about a week. You can use mason jars, large empty yogurt containers or freezer-safe zipper bags for storage in the freezer.
Makes around 4 quarts, depending on the size of your pot. I always use a 7 qt pot and come out with 4 quarts of stock.
1. One variation I've seen is roasting all of the vegetables (and the chicken neck) before they go into the pot. I've never tried this, but I imagine it gives the stock a richer flavor. You wouldn't have to simmer the stock as long, either, probably only an hour or two.
from Perry's Plate