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Simple Chicken Stock

September 29, 2009

Chicken stock is a miracle additive to so many dishes and soups.  The type of chicken stock you use can really make or break your dish.  Unfortunately for me, I am not privy to the luxury of opening a can of Swanson stock or any of the other supermarket isle favorites as the additive in those broths can give me a serious knock-em-out headache.  I’m talking about the kind where your head feels like its in a vice grip and you can’t even manage to lift you head off the pillow type of headache.  So for the past few years, I’ve been perfecting my own easy chicken stock that uses leftover chicken and some simple vegetables  and herbs to round out the flavor.  The best part about making your own stock is not only knowing exactly what has gone into it, but the cozy, comforting way your house will smell while you are cooking it!

This recipe will make about 8-10 cups of stock from the carcass of a 5 lb. chicken roast.

Heather’s Simple Chicken Stock

Chicken roast carcass (bones, skin, drippings, etc. )

One medium onion, peeled and quartered

The leafy parts of a bunch of celery (or 2 stalks, cut into large slices)

Two medium carrots, unpeeled and cut into large slices

Two cloves garlic, peeled and cut in half

One Bay Leaf

A handful of fresh herbs, such as thyme, oregano, or other flavors that you prefer (If you don’t have fresh herbs, you can add a few teaspoons of dried herbs)

A handful of parsely

Salt and Pepper to taste

Water

1.) Place the chicken carcass in a large stock pot (8+quarts).  Add all of the other ingredients and fill the pot with water so that it just covers the chicken (approximately 8-10 cups).

2.) Bring the water to a boil, then reduce the heat and simmer the broth for about 2 hours.

3.) Strain the liquid through a cheese-cloth lined strainer into a large bowl or pot.  Discard the contents of the strainer.

4.) Allow the stock to cool and skim off the fat.  Store the stock in the refrigerator, or freeze in appropriately labeled containers.

This recipe truly makes a lovely stock.  I used to make it with fresh-bought chicken pieces, such as thighs and drumsticks.  This also made a tasty broth and you can use the chicken again in a soup or for chicken salad.  But, I have found that the above recipe is an economical way to use up the remainder of a chicken without feeling like you wasted any of it.  I have some relative that put chicken necks and feet in the pot too for flavor, but I can’t stomach looking at those things floating around in the pot while it is cooking.


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2 Comments leave one →
  1. J. Kattermann permalink
    October 7, 2009 7:56 pm

    You can also dump it in your crockpot (adjusting amounts to fit the size of your crockpot) and have it simmer while you sleep or while you are at work.

  2. Heather Lubchansky permalink*
    October 7, 2009 9:00 pm

    That’s an excellent idea! I’m always looking for ways to better use my crockpot.

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