Family Spice Recipe for Homemade Chicken Stock

Homemade Chicken Stock

When you are done eating your roasted chicken, save the bones to make some chicken stock. This is the foundation to all of your homemade soups.

 

Recipe by Family Spice

 

 

 

INGREDIENTS:

  • 1 leftover chicken carcass
  • 2 celery ribs, halved
  • 2 carrots, halved
  • 1 onion, peeled and quartered
  • 1 TBS kosher salt
  • 1 tsp peppercorns
  • 2 whole garlic cloves
  • 2 bay leaves
  • fresh herbs like rosemary, thyme, parsley, sage (including stems)
  • enough water to cover everything

 

  1. Fill a large stock pot with:
    • 1 leftover chicken carcass
    • 2 celery ribs, halved
    • 2 carrots, halved
    • 1 onion, peeled and quartered
    • 1 TBS kosher salt
    • 1 tsp peppercorns
    • 2 whole garlic cloves
    • 2 bay leaves
    • fresh herbs like rosemary, thyme, parsley, sage (including stems)
    • enough water to cover everything
  2. Cover pot, heat on high and bring to boil.
  3. Reduce heat and simmer 3-4 hours uncovered, until carcass falls apart and broth is formed.
  4. Skim the scum from the stock with a spoon or fine mesh strainer every 10 to 15 minutes for the first hour of cooking.
  5. Remove solids and pour broth through fine strainer to filter even more.
  6. Use immediately for soup or pack in containers and freeze for up to 3 months.

 

Family Spice Recipe for Homemade Chicken Stock

 

Prep Time: 5 min

Cook Time: 3-4 hours, 40 min

Difficulty: Easy

Servings: approx. 4 quarts of chicken stock

Serving Size:

Serving Suggestions: You can also use parsnips and cauliflower in your broth. Also great with leftover turkey, too! Use this broth for these great soups:Chicken Orzo Soup, Creamy Turkey & Wild Rice Soup, Egg Drop Soup, Fresh Mushroom Soup, Pomegranate Soup (Ash-e Anar), Turkey and Lentil Soup.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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