It is so easy (and cheap) to make your own chicken stock at home. I don’t know why it took me so long to finally do it myself and share with you all.
This recipe is incredibly flexible and you can throw in whatever produce/herbs you have in your crispier. After Thanksgiving I used the leftover turkey carcass to make a big ‘ole batch of turkey stock. The general rule is to make sure your chicken bones and veggies are completely covered with water when you start.
The amount yielded is approximate as you may add more or less water and depending on how long you cook it but I generally get about 6 cups. The longer you simmer, the more concentrated your stock will be. If you roast a chicken but won’t have time in the next day or so to make homemade stock, throw the bones in a freezer safe bag and freeze until you have a few hours to make stock.
I love to make big batches to freeze for future use. Once cooled, I portion it out in these freezer safe containers then label them with some washi tape. I include the date made and amount so I can thaw just what I need for a recipe. Try this and you will never again buy this pantry staple again.
- 1 chicken carcass (from a roasted chicken)
- 2 carrots, peeled and roughly chopped
- 2 celery stalks, roughly chopped
- 1/2 onion, peeled
- 2 bay leaves
- 1 Tbsp. peppercorns
- Fresh herbs
- 16 cups water (or more to cover chicken)
- Put all ingredients into a large stock pot and bring to a boil. Lower to a heavy simmer and cook for about 2 hours. Strain all the veggies and herbs out of the stock then cool and store in refrigerator for use in recipes or freeze for future use.