Freezer Meal Recipes / Add On / Homemade Chicken Stock

Homemade Chicken Stock

Easy, frugal, and nutritious - homemade stock is one of the best changes you can make in your kitchen.
8 Servings Meet The Cook OAMM Staff Member Spotlight - Kim Print
Homemade Chicken Stock

Ingredients

  • 1 individual Chicken Carcass, Whole
  • 8 cups Water
  • 1 tablespoon juice Lemon
  • 2 cups chunk Celery
  • 2 ¼ cups chunk Onion
  • 2 ⅛ cups chunk Carrot
  • 3 medium Garlic, Cloves
  • ⅛ teaspoons Salt
  • ⅛ teaspoons Black Pepper

Freezer Containers

  • 4 Quart Freezer Bags

Supplies

  • Labels

Nutritional Information

  • 1 serving = 1 cup
  • 208 Calories
  • 9g Fat
  • 36mg Cholesterol
  • 172mg Sodium
  • 207mg Potassium
  • 17g Carbs
  • 1g Fiber
  • 1g Sugar
  • 16g Protein
  • 6 WW+ Points
  • Zone Blocks: 2 Protein 3 Fat 2 Carb

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Place chicken carcass {or chicken pieces, or whole chicken} in a large stock pot. Cover with water and lemon juice.
  2. Add celery, onion, carrots, and garlic to the pot.
  3. Bring just to a boil and then reduce heat to low.
  4. Simmer covered on low heat for 8-12 hours. Low, slow heat is key. If you boil your bones, you will get a cloudy stock.
  5. Skim off any scum that rises to the top.
  6. When stock is finished, strain out bones and vegetables and discard. {If you were using a whole chicken, be sure to remove so that you can pull off all of the meat when it is cooled.} Add salt and pepper.
  7. Use a fine mesh strainer or cheese cloth to strain out any small pieces if necessary.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Place chicken carcass {or chicken pieces, or whole chicken} in a large stock pot. Cover with water and lemon juice.
  2. Add celery, onion, carrots, and garlic to the pot.
  3. Bring just to a boil and then reduce heat to low.
  4. Simmer covered on low heat for 8-12 hours. Low, slow heat is key. If you boil your bones, you will get a cloudy stock.
  5. Skim off any scum that rises to the top.
  6. When stock is finished, strain out bones and vegetables and discard. {If you were using a whole chicken, be sure to remove so that you can pull off all of the meat when it is cooled.} Add salt and pepper.
  7. Use a fine mesh strainer or cheese cloth to strain out any small pieces if necessary.
  8. Let cool.
  9. Use in recipes as directed or store in freezer bags.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw to use in recipes.

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