Have you kept up with your New Year’s Resolution of eating healthy or preparing a Sunday night family meal?

After roasting a chicken, make sure to save those bones to make your own stock.
After roasting a chicken, make sure to save those bones to make your own stock.

If you want to continue with your promise to use less preservatives, and make more ‘home made’ food, this recipe is for you – Home Made Chicken Stock!

Roasting a chicken is a great way to make that heart healthy family comfort meal in the middle of winter.  However, you can take it one step further by not throwing away those chicken bones and make your own chicken stock to freeze and use whenever you need it.  Best of all, you will know exactly what ingredients are in it.  No more excessive sodium, flavor enhancers, or preservatives – just great natural flavor!

Although there are several ways to make your own chicken stock,  I prefer this method simply because its a great chance to clean out left behind celery stalks, carrots, and onions in the kitchen.  It also of course, makes great use of the chicken carcass left over from a roasted chicken.

Don’t worry if you don’t have enough time or left over veggies to make the chicken stock right away – you can simply place the chicken bones in a resealable bag, freeze it, and its ready whenever you are.  This chicken stock recipe takes several hours to slow cook for great flavor, so it’s is a perfect recipe to complete on a cold winter day when you don’t want to go outside anyway!

Chicken Stock Recipe

Ingredients

  • Ingredients simmering in a large stock pot
    Ingredients simmering in a large stock pot

    Left-over bones and skin from a cooked or raw chicken carcass

  • Celery – use the center of the celery stalk instead of throwing it in the compost pile
  • Onions
  • Carrots – yes, even those dry-looking baby carrots in the back of your refrigerator drawer
  • Parsley
  • Salt
  • Pepper

Directions:

Strain the pot to leave only the liquid - the Perfect Chicken Stock!
Strain the pot to leave only the liquid – the Perfect Chicken Stock!

Put the leftover bones and skin from a chicken carcass into a large stock pot and cover with cold water. Add veggies like celery, onion, carrots, parsley. Add 1/2 teaspoon of salt and 1/4 teaspoon of pepper.

2 Bring to a boil and immediately reduce heat to bring the stock to barely a simmer. Simmer uncovered for at least 4 hours, occasionally  skimming off the foam that comes to the surface.

We freeze our stock in blocks to be later stored in Food Saver bags for long term storage.
We freeze our stock in blocks to be later stored in Food Saver bags for long-term storage.

3 Remove the bones and strain the stock.

4 You can store in the refrigerator for up to a week, or store in the freezer for months.

For a terrific cold & flu buster – you can use that homemade chicken stock soup recipe for our Chicken Jalapeno Soup, you can find the recipe here:
Chicken Jalapeno Soup Recipe

Enjoy!

Mary and Jim

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Homemade Chicken Stock
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Ingredients
  1. Left-over bones and skin from a cooked or raw chicken carcass
  2. Celery - use the center of the celery stalk instead of throwing it in the compost pile
  3. Onions
  4. Carrots - yes, even those dry-looking baby carrots in the back of your refrigerator drawer
  5. Parsley
  6. Salt
  7. Pepper
Instructions
  1. Put the leftover bones and skin from a chicken carcass into a large stock pot and cover with cold water. Add veggies like celery, onion, carrots, parsley. Add 1/2 teaspoon of salt and 1/4 teaspoon of pepper.
  2. Bring to a boil and immediately reduce heat to bring the stock to barely a simmer. Simmer uncovered for at least 4 hours, occasionally skimming off the foam that comes to the surface.
  3. Remove the bones and strain the stock.
  4. You can store in the refrigerator for up to a week, or store in the freezer for months.
Notes
  1. Recipe courtesy of Old World Garden Farms
Old World Garden Farms http://oldworldgardenfarms.com/

0 thoughts on “Homemade Chicken Stock Recipe

  • November 18, 2013 at 9:25 am
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    Contrary to recipes, I do not salt my stock, or anything I cook for that matter. I find if I do, it doesn’t taste salted, so I add more at the table, thereby double salting, raising the sodium in the food. I learned this years ago. Salt for taste at the table. I’ve been making stock from turkey legs or wings for about 20 years. I roast the meats for about 2 hours; deglaze the pan they were roasted in with 2 cups water, then add the legs, deglazed water mixture, a whole onion, 2-3 carrots (broken) and celery to a very large stockpot with about 3.5 quarts of water and let it come to a boil. Turn it down and let it simmer for 6 hours, then remove from heat and pour the solids through a colander into another large bowl or pot to cool. If done in the winter, I use my deck as a refrigerator and let everything cool outside until I can separate the fat from the stock, pour into containers and freeze. I discard all solids, as they no longer have any flavor. I also like to put some into ice cube trays, because sometimes you need just a little to deglaze a pan.

    Reply
  • September 11, 2013 at 9:25 pm
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    Can you can the stock?

    Reply
  • January 12, 2013 at 9:52 pm
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    I love to do this by throwing a frozen whole chicken in the crock pot all day. I then make my own stock by throwing the carcass, carrots, celery ends, onion ends and herbs back in the crock and let it cook on low over-night. You wake up to an AMAZING smell filling the house. I strain and freeze broth in 2 cup measurements, but then throw any bits of meat and veggies back into the 2 cups of broth I leave in the crock pot and make a batch of home made chicken noodle soup, while I’m at it. If we have leftover chicken from the original whole chicken, I throw 2 cups into the soup and freeze the rest in 2 cup measurements for future use in soups, quesadillas, enchiladas, etc. Just throw the noodles in 20 minutes before you want to eat. Freezing meat and broth in 2 cup measurements is a great time (and $$$) saver for future meals. I did this last week and fed my family of 5, four different meals (from 1 chicken).

    Reply
  • January 12, 2013 at 8:49 pm
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    I do the same thing for the same reasons! I happen to love garlic and onions, so usually throw a whole peeled onion and four or five cloves in the pot as well. And someone else told me if you put a few tablespoons of apple cider vinegar in (you can’t taste it afterwards) it pulls even more of the good stuff from the bones. Love your website – curious if you have one for your pergola business? Thanks again for great info & encouragement.

    Reply
    • January 12, 2013 at 8:57 pm
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      I had never heard of the apple cider – we will have to give it a try! As for the pergola business – we do have a site – its http://www.owgarden.com. We are going to start offering the pergola plans for sale for those that live too far away to buy here and want to build their own. Thanks so much for the compliments on the site and for stopping by! Jim

      Reply
      • January 12, 2013 at 9:12 pm
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        It’s apple cider vinegar – I think apple cider would make it too sweet. As I mentioned in my first comment, it draws the gelatin from the bones and that’s the most nutritious part of the broth. Also, if you leave the onion peels on (except for that first dirty layer of course), they give the broth a deep rich color.

        Reply
        • January 12, 2013 at 9:15 pm
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          Sounds great. We will have to give that a try! Thanks so much for the tip.

          Reply
  • January 12, 2013 at 6:16 am
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    Thanks for posting this recipe.. just in time for flu season. Use the stock along with an entire bulb of garlic, simmer and sip every day.. The flu will run screaming from your body.
    Happy 2013
    Sandy

    Reply
  • January 12, 2013 at 12:19 am
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    Using carrots and celery will be a new addition to the way we make our stock. Thanks for the suggestions and tips!

    Reply
    • January 12, 2013 at 9:16 pm
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      Your welcome Suez! Hope you like the flavor it adds to the stock. Thanks for stopping by our blog!

      Reply
  • January 11, 2013 at 3:12 pm
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    This past weekend we made a huge pot of stock. I usually freeze it, but this time I decided to try pressure canning it for the first time. It was pretty easy to do, and now I don’t have chicken stock taking up half my freezer!

    Reply
    • January 11, 2013 at 3:16 pm
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      That is Awesome Kate! We tend to use it so quickly that the stock isn’t taking up too much room in our freezer – YET. I definitely will pressure can when we get a surplus of stock. Thanks for sharing!

      Reply
  • January 11, 2013 at 3:06 pm
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    Why do they always strain out the celery carrots and onions? I leave my in the broth along with any small pieces of meat. why waste??

    Reply
    • January 11, 2013 at 3:13 pm
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      Absolutely Mary, whenever you are going to make a recipe with the stock that would benefit from the veggies and bits of meat, by all means the best thing to do is save it all. However, I also use the strained chicken stock in many meals that wouldn’t do well with the veggies and/or meat. Either way, the flavor is outstanding! Thanks for stopping by.

      Reply
  • January 11, 2013 at 1:13 pm
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    Thank you for that. I’ve never made Chicken or any other meat stock before because I simply wouldn’t have known where to start and fancy fandangled cook books always seem to include loads of ingredients I would never normally use.
    You’ve made it sound so simple that even I could do it πŸ™‚ Thank you.

    Linda
    http://thetenaciousgardener.blogspot.co.uk/

    Reply
  • January 11, 2013 at 12:06 pm
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    I always add a small amount of vinegar to the ingredients while I’m making stock. It seems to help draw that wonderful gelatin out of the bones. A little dill is good, too. Nothing beats homemade stock – I never buy the canned stuff anymore. What a great idea to freeze it in blocks and then transfer them to a ziplock – thanks for that tip.

    Reply

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