Chicken stock, or just stock in general, is something that should be in every home cook’s arsenal. It’s super easy to make, even easier to store, & frankly, much better than anything you’ll buy in a box or a can. If you want to make beef stock, just swap the chicken bones for a meaty soup bone. If you want to make vegetable stock, skip the meat altogether (obviously). Let’s get cooking!
In a big pot, I add the following:
Leftover chicken carcass (this is a mostly eaten rotisserie chicken from the store)
One stick of butter, 2-3 onions, Clove or three of garlic, sea salt, peppercorns, & the herbs of your choosing (I used basil, tarragon, sage, oregano, & rosemary)
1 pound (you heard me) of carrots, scrubbed clean & the top half of a bunch of celery.
Fill with water. Place on the back burner of your stove, & let it cook for awhile. Stir every hour or so…
Until it looks like this. Everything should be mooshy & squooshy & falling apart. This took about six hours of simmering. About midway through, I add more water & add the lid, then cook for a few more hours.
Strain out the broth, & if you are so inclined, save the carrots (they’re obviously missing in this photo). They’re delicious! Everything else is pretty blah, because you’ve sucked out all the good stuff. Just be sure all the bones are out of your stock.
Store it! I like to freeze mine ice cube form for handy-dandy quick additions to various meals, but feel free to store yours in the fridge for about a week.
Frozen & ready to go! Then be sure to wash your ice cube trays thoroughly before using them for regular ice. I wouldn’t want my iced tea to taste buttery or chickeny. :)
You can add a cube or two of stock to cooked vegetables or various rice dishes, if you’re so inclined, or thaw what you need to make any sort of soup you dream up! I told you it was easy to make; better for you & probably cheaper than the canned and/or boxed variety. You can hold the salt if you’d like, or add a different variety of herbs – the choice is yours. Enjoy!