Simple vegetables, seasonings, and leftover rotisserie or roasted chicken are all included in this straightforward recipe for homemade chicken stock. The best way to completely improve homemade soups, stews, sauces, and more is to do this!
Welp, better late than never, folks!
I can't emphasize enough how much better homemade chicken stock tastes than boxed or canned chicken stock in soups, stews, sauces, and pretty much any recipe.
Let's get into some of the details you should be aware of!
Ingredients
- 1 leftover (cooked) chicken carcass, including any additional leftovers
- 2 large carrots, or 10-12 baby carrots
- 1 yellow onion, sliced into chunks, skins left on if desired
- 2 garlic cloves, peeled
- 1 celery head with the stalks sliced off
- 2 stalks celery
- 1 bunch of parsley, including stems
- 10 sprigs of fresh thyme
- 2 bay leaves
- Salt/Pepper, to taste
Chicken Broth vs. Chicken Stock
Although these expressions are frequently used interchangeably, there are some distinctions between the two:
CHICKEN BROTH:
- Made by simmering the chicken's or turkey's meaty parts for a shorter period of time.
CHICKEN STOCK:
- Made by spending more time (up to 24 hours) simmering the bones (rather than the meaty parts).
Due to the release of gelatin from long-simmered bones, the chicken stock typically has a deeper flavor.
Best Vegetables for Chicken Stock
- The most popular vegetables for making homemade chicken stock are carrots, onions, and celery, which are also a great way to clean out your salad crisper.
- Leeks' white portion can also be used.
- Beets, for example, shouldn't be used because the stock will turn red. Furthermore, it is not a good idea to add vegetables like broccoli or Brussels sprouts because they can overpower the flavor of the stock.
Seasonings for Chicken Stock
You can substitute rosemary and peppercorns for the fresh parsley, thyme, and bay leaves called for in this recipe.
Although dry seasonings can be used if necessary, fresh seasonings enhance flavor the most.
Can you Freeze a Chicken Carcass to Make Stock Later?
- Yes! All of the leftover carcasses, bones, and meat should be wrapped in foil and put in a freezer bag with a label so you can make stock later.
- The chicken will perfectly defrost as it simmers, so there is no need to defrost it first before making the stock.
Storage
- Chicken stock can be stored in an airtight container in the refrigerator for 4-5 days or in the freezer for up to 9 months.
Homemade Chicken Stock
Ingredients
- 1 leftover (cooked) chicken carcass, including any additional leftovers
- 2 large carrots, or 10-12 baby carrots
- 1 yellow onion, sliced into chunks, skins left on if desired
- 2 garlic cloves, peeled
- 1 celery head with the stalks sliced off
- 2 stalks celery
- 1 bunch parsley, including stems
- 10 sprigs fresh thyme
- 2 bay leaves
- Salt/Pepper, to taste
Instructions
- Place the chicken carcass in a large stock pot and add all vegetables and seasonings.
- Cover with enough water so that it rises 1-2 inches above the ingredients.
- Bring the water to a boil.
- Immediately decrease the heat to bring the pot to a very low simmer. Cover, and let it gently simmer for at least 4 hours. (Or longer for a higher concentrated broth.)
- Use a Skimmer Spoon (or a Slotted Spoon) to lift out the vegetables and bones.
- Pour the liquid through a fine mesh strainer into a new pot.
- Allow the liquid to cool completely and pour into labeled soup containers or canning jars for freezing, leaving a little extra room for expansion.
- Use for homemade soups, sauces, or any recipe that calls for chicken stock. It will make your recipes taste so much better!
Leave a Reply