Basic Chicken Stock

I make this stock with leftover chicken and bones.  It is a great way to get the most for your money and stretch a dollar.  You can freeze the stock for later for use with your recipes instead of store-bought.  If you just want to make the chicken stock with out leftover chicken, use one pound chicken parts instead, preferably with bones.

I let the stock cook on low for a few hours to pull out the nutrients from the bones. You can use a crock pot instead of the stove top and just cook the stock on the low setting for the same amount of cooking time.

I do not add salt to my stock, I prefer to add salt to the actual recipe I am using it for. This helps to reduce sodium intake.

When the stock is done and cooled, if you are freezing, I would recommend freezing in portion sizes so you can use it in your recipes.  I generally use glass canning jars, or  you can use Ziploc freezer bags to preserve room in the freezer.  Make sure to label and date the stock before freezing.

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Basic Chicken Stock

For this recipe I used the carcass from the Roast Chicken Recipe. I was able to make quite a bit of stock out of the leftovers and bones. If you just want to make the stock without using leftovers, use one pound chicken parts instead, preferably with bones.

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Course

Stocks and Soups

Prep Time

15 minutes

Cook Time

4 hours

Servings

quarts MetricUS Imperial

Ingredients

• 16 cups water
• chicken use the leftover chicken and bones
• 3 stalks celery washed and cut into larger pieces
• 1 large yellow onion peeled and quartered
• 3 cloves garlic
• 3 carrots peeled and cut into larger pieces

Course Stocks and Soups Prep Time 15 minutes Cook Time 4 hours Servings quarts MetricUS Imperial Ingredients 16 cups water chicken use the leftover chicken and bones 3 stalks celery washed and cut into larger pieces 1 large yellow onion peeled and quartered 3 cloves garlic 3 carrots peeled and cut into larger pieces

Votes: 0 Rating: 0 You: Rate this recipe!

Instructions

1. Place all the ingredients into a large stock pot or dutch oven and bring to a boil.
2. Reduce heat and simmer on low heat for an hour
3. Skim off any foam that may rise to the top of the stock
4. When the stock is finished cooking, strain the stock with a strainer into a large pot
5. Discard all the vegetables and bones
6. Let the chicken carcass or chicken parts cool and then remove all the meat to either use in a recipe or freeze for later

Recipe Notes

This Basic Chicken Stock is gluten free and dairy free.

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Jessica MacDonald