Posts Tagged ‘stock’

I’ve always been afraid to make stock. It seemed complicated to me. What if I screwed it up? How much bones and veggies do I need? Sillyness. Stock is easy. I saved a chicken carcass from a whole chicken I baked earlier in the week in the freezer. I threw that in the pot along with chicken wing bones from the night before. I put in what veggies I had on hand, a whole carrot, a rutabaga, a couple pieces of celery, an onion, a leek, and about 4 cloves of garlic. Poured water over everything and let it simmer all day on low (from about 7am until 7pm). This yielded about 12 cups of chicken broth. I put these in 2 cup containers in the freezer to use for making rice or adding flavor to other chicken dishes. You can also put the broth in ice cube trays. When it freezes, pop out the broth cubes and save them in ziplock bags.

By making broth yourself you are not only saving money, but it’s healthier as well. I don’t add salt to mine because it’s going in other dishes. You can flavor it however you want.

Chicken Stock

Chicken bones (can be mix of bones and a carcass)

Veggies (onion, garlic cloves, carrots, celery, whatever you have on hand)

Water

Large stock pot

In a large stock pot, place the chicken bones in first, then the veggies. Pour water over everything until it is all covered. Simmer all day long. Strain stock through cheesecloth into a big bowl, then ladle into containers. Freeze for later use.