Chicken Stock

Chicken Stock

Making chicken stock is pretty easy. You just need a very very large stock pot, a strainer that can hold some weight, a big spoon to scoop out leftover bits, a bunch of saved frozen herbs, vegetables, chicken bones, and lots of tubs to freeze it all in for later use.

Frozen Herbs / Vegetables & Chicken Bones / Bits

In your freezer, in large freezer bags, save any left over herbs, such as stems from parsley, cilantro, oregano, basil, etc. You can also save vegetable bits like left over garlic shells or cut off onion bits. Lastly, you’ll need chicken bones / other parts to create a stock. Anytime that you would normally throw out chicken bones, you now are saving them in the freezer to make into stock!

The night before making, take out the frozen bags, place in refrigerator to defrost.

The next morning, fill up your stock pot with filtered water about 1/4 of the way up.

Place any uncooked chicken bits onto a pan to roast in oven for 30 minutes.

After roasting, place in stock pot along with already cooked chicken parts, and other herbs / vegetables.

Turn on high to get to a boil. Cook for 20 minutes.

Then turn down to a simmer, cook for 4 hours.

Stir regularly, keeping the lid on the stock pot while simmering.

Once you can’t wait any longer, turn off stovetop. Wait another 2 hours for the stock to cool off.

Scoop out left over bones and bits.

Before pouring into containers to save, strain the stock in a fine strainer covered with cheesecloth.

Freeze until you want to use it.

Using your own homemade chicken stock really is a game changer when it comes to stepping up your meals. It is worth the effort, just prepare to be paying attention to this all day…



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