Homemade Chicken Stock
The last couple of posts have been centered around making delicious chicken soup, like my Classic Chicken Noodle Soup and my Roasted Pepper and Chicken Soup. If you didn't see those recipes I highly suggest making them while the weather is still cold! This homemade chicken stock is the perfect base for both of those soups - and it is so much tastier than anything you can get at the store. It uses the leftover bones from a roasted chicken - AKA the part you'd be tossing after enjoying the actual meat.
Once you have the chicken bones, you just toss them in some water with a few chopped veggies, some seasoning and then you let it simmer for several hours - it really is that easy! You can use the chicken broth in so many things like sauces, soups, stews, or even to boil veggies and rice in to add a lovely flavour!
Not only is it so much cheaper to make your own broth, homemade chicken stock is also packed full of vitamins and minerals, making a healthy addition to many meals! Veggies, onions, and garlic are also full of nutritious compounds such as antioxidants.
Don’t be intimidated to make your own broth. It really is very easy, and making one batch will yield about 8 cups, which is enough to make many delicious soups and dishes with! If you don’t have time to make a chicken stock the day or two after you eat your roast chicken, that is totally understandable - I have been there many times - but you still don’t need to throw away the bones! Keep them in your freezer in a large container (or ziplock) until you’re able to make a big pot of chicken broth, and thank me later! The cost savings, health benefits, and taste make this homemade chicken stock the obvious choice.
Homemade Chicken Stock
- one cooked chicken carcass, meat cleaned off
- 3 cloves garlic, peeled, smashed
- 1 onion, peeled and halved
- 1 carrot, peeled and halved
- 2 stalks celery, halved
- 3 bay leaves
- salt and pepper to taste (usually about 1/2 tsp of each to start)
- 12 cups water
- In a large stock pot, add chicken carcass, garlic, onion, carrot, celery, bay leaves, salt, and pepper, then pour water over top
- Stir, cover, and bring to a low boil
- Allow broth to simmer at least 3 hours. The longer you simmer the more concentrated it will be.
- Carefully strain through a fine mesh sieve, discarding the bones, veggies and seasonings
- Use broth in your favorite recipe, or promptly cool to store in fridge (up to 3 days) or freezer (up to 3 months)