Homemade Chicken Stock

Homemade chicken stock is so easy and tastes great.

If you are anything like me, I hate the rising stats on how much food we send to the landfills each and every week.

We are lucky enough to have our own chickens and all food scrapes are given to them as well as their grain.  (Don’t worry this chicken stock is not made using our chickens!!   I could not do that since we have had them since they were 1 day old!!!)

You are technically still sending the chicken carcass to the landfill but you are using it twice, so I feel much better that I have used as much as I can!

I have always used chicken stock in place of water for numerous recipes and would always have plenty of packages in the cupboard.   Then one day it dawned on me, why was I not using up the leftover carcass of our roast chicken and making a delicious healthy homemade chicken stock!

So the next time we had roast chicken, I removed as much of the meat as I could and then put the carcass in a large stockpot and covered it water, threw in some garlic, onions and celery and 12 hours later I had lovely homemade stock.

You can buy chicken necks and meat to make the stock, I just prefer to get as much flavour out of the roasted carcass, which still ends up having quite a bit of meat on which all falls off in the process and adds so much flavour.

Try you delicious homemade chicken stock in this recipe Roasted Pumpkin Soup

You can use the a similar process for beef stock, you will just need to roast your beef bones first to get as much flavour as possible

 

Yields 4 cups

Homemade Chicken Stock

10 minPrep Time

6 hrCook Time

6 hr, 10 Total Time

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Recipe Image

Ingredients

  • 1 left over roast chicken carcass
  • 2 cloves of garlic (peeled)
  • 1 large onion roughly chopped
  • 1 stick of celery chopped
  • 1 bay leaf
  • handful of fresh thyme (if you have it)
  • 1/2 teaspoon turmeric
  • salt to taste

Instructions

  1. Place all ingredients in a large stockpot.
  2. Cook on high heat until boiling
  3. Turn down heat to medium low so that stock maintains a gentle simmer.
  4. Simmer uncovered for 6 to 12 hours.
  5. Once ready, Strain stock through a fine mesh strainer into heatproof container or pot
  6. Discard the solids or make soup and use the vegetables as well
  7. Cool and then place in refrigerator overnight.
  8. Remove solidified fat from the surface of your stock
  9. store in covered in the refrigerator for 2 days or in freezer for up to 3 months
  10. When you are ready to use your stock, bring to boil for 2 minutes.
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