Transform Leftovers into Liquid Gold: Easy Homemade Chicken Stock
With soup season around the corner, I’ve started creating chicken stock from scratch. One of the reasons is I love having my home smell like Thanksgiving. The house has a heavenly smell as the stock simmers.
Second, I believe that anything homemade tastes better than store bought. Another reason for homemade stock is the nutrients are more rich versus a store bought stock.
Making stock is quite simple. However, it is time consuming. It’s possible to make stock in about 2 hours but I prefer to let it simmer for as long as possible. I usually let the stock simmer for about 6 to 8 hours. This is definitely a recipe you’ll need to make during the weekend or when you have a “work from home” day.
So why make your own stock?
One, homemade stock is rich with flavor. Something you can’t get, in my opinion, with store-bought versions. Some stocks are high in sodium and preservatives.
Second, there is a nutritional advantage. Homemade stock contains collagen, minerals, and amino acids. All of these are important for both gut and joint health.
Third, it’s also eco-friendly as you repurpose ingredients.
What do you need to make chicken stock?
This recipe only requires a few ingredients and time.
- chicken carcass
- celery
- carrots
- onions
- black peppercorns
- thyme
- rosemary
- bay leaves
If you’re ready to get your house smelling like Thanksgiving, lets get cooking!
Homemade Chicken Stock
Equipment
- 1 large pan
Ingredients
- 1 Chicken carcass
- 2 celery stalks
- 2 carrots
- 2 onions
- 10 black peppercorns
- 2 bay leaves
- 1/2 tsp rosemary
- 1/2 tsp thyme
- 8 cups water
Instructions
- Cut the carrots and celery into 3 to 4 large chunks
- Quarter the two onions
- Add all the veggies and chicken carcass into a large pot and add the black peppercorns, rosemary, thyme, and bay leaves
- Set your pot on the stove and pour in the water. Turn the heat on medium high and let it reach to a boil. Once it boils, cover the pot, turn the heat on low and let it simmer for several hours. A minimum of 2 hours but I prefer to keep it on for as long as possible.
- Turn off the heat after it has simmered and let it cool down.
- Once cooled, pour the stock through a strainer. I like to then keep the stock in mason jars and fridge for 3 to 4 days. You can also freeze up to 3 months.