Have you kept up with your New Year’s Resolution of eating healthy or preparing a Sunday night family meal?
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!
Homemade Chicken Stock
- 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
- Carrots - yes even those dry-looking baby carrots in the back of your refrigerator drawer
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.
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.
Remove the bones and strain the stock.
You can store in the refrigerator for up to a week, or store in the freezer for months.
Recipe courtesy of Old World Garden Farms