Easy Homemade Chicken Stock
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 Staples and Baking Mixes and Spice Blends sections , 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 homemade chicken stock 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.
Easy Homemade Chicken Stock
Yield: Depends on the size of the pot
Prep Time: 5 min
Cook Time: 12-18 hours
Total Time: 12-18 hours
Ingredients:
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) or 1-2 Tablespoons dried
about 10 whole black peppercorns
2 bay leaves
2 peeled garlic cloves (optional)
Directions:
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.
Nat’s Notes:
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
I'm all about homemade also. But you're so right…once you go homemade, you just can't go back! Thanks for this list of recipes!
You're awesome! I'm bookmarking this and going to start replacing all my staples as we use them up.
Homemade chicken stock is sooo good! I've used dry herbs before (like thyme and rosemary) when I don't have any fresh on hand, and it still tastes amazing.
I love this post! I'm a big fan of making everything from scratch too! It's takes longer, but it's so worth it! I can't wait to try your roasted garlic pasta sauce!
I love the idea of making homemade pantry staples from scratch and knowing EXACTLY what you're putting into your body! I wish there was more time in the day to make everything from scratch.
I do a lot of homemade cooking from scratch but I have yet to try stocks. This one looks great! One question- is that chicken cooked or raw? I know…stupid question. But still…
Thanks!
Jodie – Ya, it's cooked. It's actually leftover bones from a whole chicken that I threw in the freezer when we finished eating it. That's what I do if I don't have time to make stock right away.
Jodie? Sheesh. Sorry. I really do know how to spell your name. :)
This is excellent! Thank you so much…I will definitely be exploring all of these. I love having homemade things as well!
-Claire
http://indulginginguiltypleasures.wordpress.com
I think of your dressings and the tortillas from scratch too. (you'd be so proud of me, I made homemade applesauce today….EASY, beyond easy!)
Here's a tip on the freezing broth part. I tend to make broth in large batches when I have enough bones. The problem I have is freezer storage. I don't have enough containers to freeze it in the right amounts. I could use freezer bags, but after one leaked I decided that didn't work for me either. Then one day, it all came to me like in a dream…
Now I freeze some in a few containers. When it's frozen solid, I dip the container in hot water, and pop it out. I toss those blocks in a freezer bag, then fill the containers again… and again… until the all broth is done. I can use as many gallon sized freezer bags as I need and now no leaking either!
What's great is that now I have all the blocks of broth and I know how much each block has in each (mine are 2 cups).
Just thought I'd share that. :)
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do you toss out the carrots and celery and onion you cooked? or are they casualties of the wire mesh?
Hi Paula,
Yes, I try to remove all of the larger pieces and press them into the strainer to get more liquid out of them, but they’re not so broken down that they go through the strainer. I just dump them into the trash. Good luck!
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