(Or bought a rotisserie chicken at the grocery store. It’s okay, you don’t have to tell!)
You’ve gotten all the meat off and you’re left with bones and connective tissue. Now what?
Save yourself a lot of money and make chicken stock! It’s such an easy thing to do and requires minimal effort on your part.
How to make your own Chicken Stock:
- Take your chicken leftovers and toss them in a large 8 qt stock pot. I throw the skin away because it’s mostly fat and will just make your stock greasy.
- Cut some large chunks of vegetables and add them to the pot. Carrots, onions, and celery are always a great flavor combination!
- Fill the pot with water until everything is covered.
- You can also add some herbs/spices to help flavor your stock. Thyme, garlic and bay leaves are my favorites.
- Bring the pot to a boil and then lower the heat to keep it at a simmer.
- Cook, uncovered, for 6-8 hours adding hot water to keep the bones and veggies submerged.
- After it’s done cooking, place in a sink of ice water to help bring the temperature down rapidly. After about 15 minutes, put the stock in the fridge to cool the rest of the way. I usually do this overnight.
- Once cool, fish out the large pieces and discard.
- Then strain liquid through a fine mesh sieve over a large measuring cup. Do this part in batches.
- Package stock in freezer bags or containers. Label and date them.
1 c. – 2 c. portions seem to work best for us.
With a lot of cooking and cooling time and not a lot of “hands-on” time, this is a winner for me. Not to say that I always make homemade stock. I usually like have a couple of cans or cartons of store-bought stock on hand because sometimes, we just don’t roast a lot of chickens. But, for me, you just can’t beat homemade chicken stock on flavor!