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Tuesday, August 5, 2014

Homemade Chicken Stock

Chicken stock - I use it all the time in soups, casseroles and tons of other recipes like chicken enchiladas!  Homemade chicken stock is so easy to make and costs pennies - especially if you have a chicken carcass leftover from your supper meal!

Last Sunday our Sunday school class purchased six rotisserie chickens from Sam's Club to feed an army of people after church.  When the meal was finished I begged asked if I could have the chicken carcasses so I could make stock with them.  Making it at home allows you to adjust the salt and other seasonings to your liking.  After only 30 minutes in my stock pot, the kitchen smelled so delicious from all the chicken and vegetables boiling away!

Here's how it's done:


  2-1/2 pounds bony chicken pieces

  2 celery ribs with leaves, cut into chunks

  2 medium carrots, cut into chunks

  2 medium onions, quartered

  2 bay leaves

  1/2 teaspoon dried rosemary, crushed

  1/2 teaspoon dried thyme

  8 to 10 whole peppercorns

  2 quarts cold water

Place all ingredients in a soup kettle or Dutch oven. Slowly bring to a boil; reduce heat. Skim foam. Cover and simmer for 2 hours.
Set chicken aside until cool enough to handle. Remove meat from bones. Discard bones; save meat for another use. Strain broth, discarding vegetables and seasonings. Refrigerate for 8 hours or overnight. Skim fat from surface. Yield: about 6 cups.

I plan on freezing my stock so it'll be fresh.  You could also can it.  I'll put it in one cup size containerss for easy thawing. 

Have you ever made your own stock? If you haven't, I hope you'll try it!

With love,


Whitney Pendell said...

I haven't done this in a long time...might have to try it next time I roast a chicken!

Jane Lebo said...

I love doing this after I do a whole chicken in the crock pot. I just add everything back in and let it cook for a few hours. Only have to wash the crock pot once! :)

Denise said...

I can't believe how much more flavorful it is than the purchased stock. I got about 7 or 8 cups per pot!
Good idea, Jane!