Recipe: Yummy Homemade Chicken Stock

American Food With New Recipes, fresh from mommy.

Homemade Chicken Stock. Set opened steamer basket directly on ingredients in pot and pour over water. There's nothing like homemade chicken stock. It does take a long time to simmer, but the procedure is really quite simple.

Homemade Chicken Stock Chicken stock has almost endless uses, from soup bases, of course, and gravies to a rich but low fat flavoring for veggies. The stock freezes will in those zipper type freezer bags. Three tried and true methods for making GREAT homemade chicken stock. You can have Homemade Chicken Stock using 13 ingredients and 5 steps. Here is how you cook that.

Ingredients of Homemade Chicken Stock

  1. It's 2 of roasted chicken carcasses that you made previously, most of the meat removed (if the carcasses are frozen there is no need to thaw them).
  2. You need 1 of white or yellow onion, halved.
  3. It's 2 of carrots, halved.
  4. Prepare 2 stalks of celery, with leaves if possible, halved.
  5. It's 1 of lemon, halved.
  6. You need 1 of entire bulb of garlic, cut in half horizontally.
  7. Prepare 2 of dried bay leaves.
  8. Prepare of Large bunch fresh thyme.
  9. Prepare 3-4 sprigs of fresh rosemary.
  10. Prepare 3-4 sprigs of fresh sage.
  11. You need of Small handful whole peppercorns.
  12. It's to taste of Salt.
  13. You need 2 Tbsp of Apple cider vinegar.

One method involves simmering a chicken carcass with vegetables. The other methods require sautéing chopped pieces of backs and wings first, before simmering with water and veggies. Chicken Stock is not only a wonderful flavor boost to recipes, but it's also a great way to use the chicken bones from the roasted chicken you just devoured, a couple of rotisserie chicken bones and skin, or even an entire chicken. The printable version of this recipe is below.

Homemade Chicken Stock step by step

  1. In a large pot, cover the chicken carcasses to an inch above with water..
  2. Add all other ingredients to pot, nestled around the chicken..
  3. Bring contents of pot to a simmer. It’s important to gently simmer the stock and not boil. If the stock boils too hard it will become cloudy..
  4. Simmer gently for 4 hours. Let it cool slightly, then pull out the large solids and pour through a mesh strainer to remove the small solids..
  5. Cool completely and refrigerate overnight. As the stock cools, the fat will rise to the top and can be skimmed off before using..

Here I outline the method with images so you can see how easy it is to make homemade chicken stock. This method uses a whole chicken. You can also use this recipe the bones (of the whole chicken with the meat removed) of an already roasted bird. In the meantime, give this simple recipe a try. You may never buy chicken stock in a can or a box again.