Homemade Chicken Stock

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This is so easy to make that it actually makes you feel guilty about buying chicken stock from the store. You basically have to force yourself to be lazy enough not to make this, especially when you make roasted chickens as much as we do. It’s basically a collection of what’s left in your fridge, some simmering, then freezing for fresh chicken stock all day, all the time.

HOMEMADE CHICKEN STOCK (makes about 3 quarts)

  • 1 chicken carcass (from a roasted chicken – I use this after we’ve used the bulk of it for recipes)
  • 2 carrots, chopped
  • handful parsley
  • 1 onion, cut into quarters
  • Kosher salt & pepper, approx. 1 tsp of each

1. Get a big stockpot, the biggest you have.

2. Throw in the chicken carcass, parsley, carrots, onion, salt & pepper.

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3. Fill to the top with water – for me, this was about 12 cups.

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4. Bring to a boil, then turn down to a simmer. Simmer for about 3 hours over very low heat, stirring every once in a while.

5. Taste, season, then remove all the chicken, veggies & parsley.

6. Store stock in large mason jars in the freezer (I stuck them in the fridge for a couple hours so they didn’t break while going from boiling to freezing) and thaw to use when needed. Enjoy.

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