Homemade Chicken Stock (or Broth)
8
Servings
9
Ingredients
0
Comments
Easy, frugal, and nutritious – homemade stock is one of the best changes you can make in your kitchen.
8
Servings
9
Ingredients
0
Comments
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
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
Stovetop
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?
- Place chicken carcass {or chicken pieces, or whole chicken} in a large stock pot. Cover with water and lemon juice.
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Make From Frozen Serving Day Directions
Easy Assembly/Ready to Eat
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
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Make It Now Cooking Directions
Stove Cook
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Place chicken carcass {or chicken pieces, or whole chicken} in a large stock pot. Cover with water and lemon juice.
- Add celery, onion, carrots, and garlic to the pot.
- Bring just to a boil and then reduce heat to low.
- 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.
- Skim off any scum that rises to the top.
- 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.
- Use a fine mesh strainer or cheese cloth to strain out any small pieces if necessary.