Yesterday, I got in touch with my inner Pioneer Woman (someone once compared my writing style to hers. WOW!!! Thanks!) and made homemade -- from scratch -- chicken stock! Yes, I did! You know what? It's EASY!!! It's cheap. Way cheaper than the box stock at the store! When the chicken stock was done, I moved on to dinner -- using the poached chicken from the stock to make a lovely Italian soup.
Ready?
Homemade Chicken Stock Recipe (sorry, no pictures. I wasn't thinking.)
Clean and toss the following into a stock pot:
- 4 ribs of celery, cut to four inch lengths
- 4 carrots, cut to four inch lengths
- 1 medium onion, chunked (I cut mine into eighths and separated the pieces
- 2 cloves of garlic, crushed
- 10 peppercorns
- Thyme (I used one tablespoon of dried thyme, though I would have preferred sprigs of fresh thyme)
- 3 bay leaves
- 2 large (or 4 small) chicken breasts with skin and bones
- 4 chicken thighs, with skin and bones
Cover the whole mess with cold water. Place it on stove and bring to a boil. Allow it to boil about 20 minutes. I didn't let it come to a rolling boil, but made sure it bubbled well. Then, reduce it to a simmer and allow it to cook another 40 minutes.
Remove chicken to a bowl and let it cool.
Pour the liquid from the pot, through a strainer into a smaller pot. Add salt to taste -- I used sea salt, only about 1/2 tsp. (You can always add more salt to individual recipes. You can't remove it once it's there though.) Toss all the veggies and stuff into the garbage. They're all used up. (I tasted. Yuck.) Put the smaller pot of chicken broth on the stove and bring it to a boil. Allow it to simmer hard -- a little boil, but not quite rolling boil -- for at least 30 minutes. Then lower it to a simmer. The water will simmer off and the chicken stock will continue to reduce as long as you want. I simmered mine for about 2 hours.
That's it!!!!
Store the stock in sealed containers in the fridge for up to five days. You can freeze it for three months. (HINT: Put a piece of scotch tape on the lid and write the date you made it with a sharpie. You'll never wonder how old something is ever again.) Also, once it gets cold, you can skim the fat off the top to make it healthier! YAY!!! (After all, it's almost swim season :D)
Tomorrow, I will post the soup recipe. YUM! If you plan to make it, you will need three cups of the chicken stock and all that chicken, deboned, skin removed, cut into bite size chunks. Easy!
The Proverbs 31 woman expands her husband's empire. She is frugal and wise. My husband doesn't have an empire, but I still like to maximize his income. It's my honor to serve my husband this way!
WHEN you make your own stock (I didn't say IF, I said when), please let me know how it turns out!
Blessings,






