Today was my first time making my own chicken stock, and I don’t know why I didn’t do it before now! It’s so simple and it will save you a ton of money. You simply save the bones from a whole chicken you cooked already, or even from one of those store-bought rotisserie chickens. It keeps well, you can have whatever portion size ready to go in your own freezer!
Homemade Chicken Stock
Leftover chicken carcass, with a little meat and skin still left on
celery (I used leftover celery that I had stuffed inside of my chicken while roasting)
herbs & spices – I used a little Italian seasoning, a few bay leaves and some salt.
Place carcass in a nonstick pot. Cover with water (mine took 8 cups). Add celery and carrots (don’t have to be small pieces, just in for flavor) and seasonings. Bring to a boil then reduce heat and simmer for 1 hour. Strain bones, herbs and veggies out till only the stock remains. Allow to cool, then portion into freezer ziploc bags or you can portion into ice cube trays for small freezer portions. Simply pop them out when they freeze and place them in a ziploc bag. Will keep up to 1 year.
Yields 8 cups of stock.
Homemade Chicken Stock Simmering