Chris' Recipes

Bon Appetite!

Homemade Chicken Stock

Written By: Chris - Jun• 27•12

I’ve explained how to make homemade chicken stock within some of the soup recipes in the past.  I use chicken stock in a lot of different dishes and decided to clean out the freezer again last weekend while I was on a Sunday cooking spree!  Every time we eat a whole chicken (or turkey) whether it came from the store or I have cooked it for the family, I never discard the skin and/or bones.  Once the majority of the meat has been picked clean from the carcass, I tuck the remainder of the chicken into a freezer bag and stow it away until I have a few and am running low on fresh stock.

You can freeze or can your stock to have on hand for future dishes and it is just so much better than the plain old chicken broth off of the grocery shelf.

Ingredients:

Chicken carcass’
Onion (including ends and/or peeling)
Celery stocks and leaves
Garlic clove
Salt
Carrots or peelings
Pepper Corns
Water

It really doesn’t take much more than that!

To get started assembling the chicken stock…  If you are preparing another dish, do not discard your vegetable scraps or peels.  You can add them to make a more flavorful stock.  Start by placing  the bones and skin of the chicken into a stock pot.  Add any carrots, onions and any unused washed celery parts to the chicken carcass.  If you enjoy garlic like our family does, smash a whole cloves of garlic (no need to peel) and also add to the pot. Fill pot nearly to the top with water covering the scrap ingredients and add a couple of tablespoons of salt and pepper or whole peppercorns to make soup base stock.

Bring to a low simmer, cover and allow to cook for at least an hour.

Allow to cool somewhat and then drain the chicken stock & scraps into a large colander retaining the chicken stock into a larger clean bowl.

Discard the ingredients except the juice in the pot.  Using a separator, remove and toss the heavy fats and oil layer from the stock by allowing to settle for a bit before adding the fresh stock into your storage containers!

Use int he future for making Risotto, sauces, casseroles and many other homemade delightful dishes!

Enjoy!

Cheers!
~Chris

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15 Comments

  1. […] oven or stock pot and add either 4 cups vegetable stock or chicken stock. (refer to Chris’ homemade chicken stock from a previous blog) or use store bought stock in the carton. If I don’t have my scratch […]

  2. […] chicken flavoring to water and/or use home made chicken stock.  I used some of each because of what I had on hand.  I prefer the paste-like chicken base […]

  3. […] your own chicken stock with bones, skin and veggie […]

  4. […] all meat from store bought cooked chickens, retaining skin and bones to make your own chicken stock – (click on the link as the stock is an important step in this recipe for optimum flavor!) […]

  5. […] happen to have a left over broasted (rotisserie) chicken on hand, so I made my homemade chicken stock for the base of the split pea soup.  Reserve the vegetable scraps and use in the stock.  This too […]

  6. […] an airtight zip lock baggie in the freezer.  Nothing can substitute for the rich flavor of prepare chicken stock within your recipes.  Prepare stock and set aside, or use stock you have on […]

  7. […] that ALL of the kids will eat including carrots, celery, and onions.  I use the carcass to make homemade chicken stock, as well as homemade noodles, which are imperative to making this taste rich and […]

  8. […] chopped 1 Quart 1 % Milk (because it’s what I had on hand! You can use any milk) 2 Cups Chicken Stock, (homemade and pulled from the freezer is best!) 1 Nutmeg, grated 3 Tablespoons Paprika 2 […]

  9. […] the store; you might find them near the oatmeal!) 2/3 Cup Half & Half 3 1/2 Cups Chicken Stock, homemade is most flavorful! 1 Tablespoon Better than Bullion Chicken Flavor 2 Cups Smoked Cheddar Cheese, shredded 1 Tablespoon […]

  10. […] Cup Traditional Quinoa 2 Cups Chicken Stock, I used homemade – thawed from the freezer 1/2 Cup Onions, caramelized left overs 1/2 Cup […]

  11. […] Cups Chicken Stock, homemade is best! 2/3 Cup Polenta 1 Tablespoon Butter 1 Tablespoon Better than Bouillon, Chicken flavor 1/2 […]

  12. […] package Chicken Gravy, optional) 2 Tablespoons Butter 2 Tablespoons Flour 1-2 Cups Chicken Stock, homemade to make gravy 1 Tablespoon Better than Bullion Chicken, to taste 1/2 Cup Heavy Cream or Half and […]

  13. […] Cloves, pressed 1 Tablespoons Butter 1 Tablespoon Extra Virgin Olive Oil 1 Cup Chicken stock, homemade is best Salt and Pepper, to […]

  14. […] all meat from store bought cooked chickens, retaining skin and bones to make your own chicken stock – (click on the link as the stock is an important step in this recipe for optimum flavor!) […]

  15. […] chopped 1 Tablespoons Olive Oil (reduce for less calories or points) 1/2 Cup Chicken Stock (I like homemade)  3 Tablespoons Almond Milk, unsweetened 1 Garlic Cloves, pressed 1 Tablespoon Basil leaves, fresh […]

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