Simple Healthy Homemade Chicken Stock

Homemade chicken stock is a great versatile cooking staple to have on hand because it can be used to flavour a wide variety of dishes. In addition, when it's homemade you can control the amount of added salt, and this is a big concern because many store bought varieties are loaded with salt.

Chicken stock is of course a great base for soups, but it can also be used in many other dishes. It can add extra flavour to a recipe calling for water, or it can be use as a great poaching liquid in the oven or as a simmering liquid on the stove top.

I like to freeze my chicken stock in ice cubes trays, once frozen place into a freezer bag, and anytime I want to add a little extra flavour, I throw in a few cubes.

This tip is also great when serving hot soup to your little ones. Most of us place ice cubes in their soup to cool it, but this waters down the soup, instead, add these chicken stock ice cubes, not only does it cool the soup but also adds flavour.

And it's simple to make, especially if you just made roast chicken for dinner. Simply place the entire carcass and the following ingredients in a large pot or crock pot.

Making stock in a crock pot is a fantastic, easy method since you simple add the ingredients, turn it on and walk away; great for overnight.

  • 1 chicken carcass or 1 lb. of cut up chicken pieces with bones
  • 2 onions, coarsely chopped
  • 3 carrots, coarsely chopped
  • 4 celery stalks, coarsely chopped
  • 4 sprigs of fresh thyme
  • 2 bay leaves
  • 1 bunch of fresh parsley
  • 1 t whole peppercorns
  • 1 t sea salt (adjust to your liking)

Large Pot: Place the ingredients in a large pot and cover with water. Bring to a boil and reduce heat to simmer for at least 3 hours, longer times result in a more intense flavour. You may need to skim the surface of foam every now and then.

Crock Pot: Place the ingredients in the crock pot and cover with water. Set on low and cook for 8 hours or overnight.

Remove the bones and vegetables from the stock; reserve any meat for sandwiches or other dishes. Strain the stock through a strainer lined with cheese cloth. Refrigerate overnight or 8 hours to allow the fat to solidify on the surface. Skim the fat and divide the stock into freezer bags, freezer containers or ice cube trays (once frozen place in freezer bags).

Making homemade chicken stock is a great task because you are able to control the flavour, including the salt, it's healthy and adds great flavour to many dishes and best of all it's extremely easy to make.


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