Saturday, February 16, 2013

How to... Make Homemade Chicken Stock

I've always been somewhat timid to make homemade chicken stock. I don't know if I thought it was going to be too difficult, or tedious, or (insert another excuse here). It just got to the point where I was buying so many chicken stock boxes @ $4 carton, and I felt like it just didn't have a lot of flavor.
I started searching for recipes, and what do you know? My favorite Food Network chef had her own recipe. After reading many reviews, I adapted it to my tastes, and now it is something I make consistently. It makes it really easy when we buy rotisserie chicken from Costco- we eat the meat for dinner, and then I use the chicken carcass to make the stock. I love that I'm not wasting it, can control the sodium content, freezes well, and has such an amazing depth of flavor.

I may not always have the time to make chicken stock, so once we are done eating the rotisserie chicken, I'll place the chicken carcass into a gallon ziploc bag and throw it in the freezer. Once the weekend rolls around, I will thaw it out and make the stock.

I wished I had know how easy it is to make homemade stock years before, but better late than never!


  1. Place the carcass, vegetables, garlic, herbs, salt, and peppercorns in an 8-qt stockpot.
  2. Add 4 quarts (16 cups) of water and bring to a boil.
  3. Lower the heat, and simmer uncovered for 3-1/2 hours. (I use a temperature "4".)
  4. Strain the contents of the pot through a colander and discard the solids. (There is no more nutritional benefits from the veggies.)
  5. Use immediately or pack in containers and freeze up to 3 months.
Note: If you freeze it, the fat goes to the top, and I discard this.

Yields: 7 cups stock

Source: Adapted from Ina Gartemn


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