How to Make Chicken Stock
You can buy pretty good chicken stock in a carton but there’s nothing like homemade, and this post has all you need to know about How to Make Chicken Stock.
When I had my blog re-designed, I knew it would throw off the formatting in some early posts, and when I opened this post on How to Make Chicken Stock yesterday, it was clear it needed a make-over! If anyone sees other posts that look odd, please leave a comment and I’ll fix them as soon as I can.)
I’m a bit of a chicken stock fanatic. If you came to my house, I’ll usually have at least 10 containers of chicken stock in the freezer, despite the fact that I use it all the time. I’m religious about saving scraps, chicken carcasses and leftover veggies, and make stock at least once every month. If you ask me, homemade chicken stock is a wonderful thing!
(How to Make Chicken Stock was updated December 2010 with better photos.)
To make chicken stock, start with scraps of chicken or chicken carcasses, which I freeze until I’m ready to use them. (Save them up in the freezer until you have enough to make a big batch of stock.)
You also need onions, celery, and carrots. If you have any veggies that are past their prime, this is the perfect use for them.
If you’re going to make stock often, you might want to invest in a tool like this which is called a stock skimmer
. It’s used from skimming off the foam from stock while it’s cooking. I also use it to scoop out the cooked vegetables when I’m discarding them.
Put the chicken scraps, onions, celery, and carrots in a huge stock pot with water. Let it cook all day at a very low simmer, adding water whenever it gets low.
I often use a little bit of chicken soup base to add more flavor to the stock. (Do NOT use bouillon cubes, they are way too salty.) I like this brand so much, I made it one of my Kalyn’s Kitchen Picks
After the stock has cooked all day (or at least for a few hours, I usually reduce it by about 1/3 before I scoop out the vegetables and discard them.
When you’re through cooking it, remove the meat and veggies and strain the stock somehow. I use a yogurt strainer and a fat separator, which removes the fat by taking the liquid off the bottom. Any fine strainer will work. You can also remove the fat by cooling the stock.
Now you have delicious chicken stock ready to put in the freezer and which can be used in a huge variety of dishes. If you’re wondering why I don’t label the containers, it’s because I label my beef stock
, turkey stock
, and ham stock
, and leave the chicken stock without a label, since I make it the most.
To find all the recipes where I’ve used homemade chicken stock, just enter the words “chicken stock” in the search box located in the top right corner. Enjoy!
More Ways to Make Chicken Stock:
CrockPot Chicken Stock ~ Cook Eat Paleo
Quick Pressure Cooker Bone Broth ~ Nom Nom Paleo