It takes some very basic ingredients and time. It is extremely simple, so don’t let it intimidate you. I don’t even peel the onions or garlic. Just throw it all in a pot and leave it alone for the afternoon.
Homemade Chicken Stock
Nothing better than homemade chicken stock from scratch! Make a big batch then freeze it until you need it
Ingredients
Instructions
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Dump everything into a large stock pot. Cover and bring to a boil over high heat. Reduce to low but allow the stock to simmer. Cook for 3 1/2 hours. **If you want to use the chicken, remove from the liquid after it boils for one hour. Remove the meat from the bones and return all the skin and bones back to the pot.
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Allow the broth to come to room temperature then strain out all the solids. If you want to remove all the chicken fat, refrigerate the stock and the fat will solidify on top then can easily be removed.
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Divide the liquid into containers. Can be frozen for 4-5 months.
Nutrition
- Serving Size: 1 quart
- Calories: 87
- Sugar: 8g
- Sodium: 3581mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg
Cinda says
What about all those wonderful veggies used in your stock? Can you recycle them by just putting them back with some of the stock for a good veggie soup or do they just need to go to the compost pile?
Carole says
Just depends on what you like. The veggies can certainly be eaten, they are just very well cooked. You can also reduce the overall cooking time so they veggies won’t be completely gone. I did that just today when I made chicken noodle soup for dinner. Only cooked it all for about 2 hours and chopped the veggies smaller.