In the face of uncertain markets, one stock remains a sure bet: chicken stock. And when you’re making it at home, it’s flavorful, money-saving, and saves the planet! [I made that last one up, but, change my mind.]
Time to get our chicken stock on!
INGREDIENTS
- chicken carcass [or whole chicken, if you’re making chicken noodle soup]
- celery
- leek
- onion
- carrot
INSTRUCTIONS
The theme here is fast and simple. We’re not chopping our veggies into perfectly sized pieces. Sorry, type-A chefs. This might cause an eye twitch. Prep your carrot by peeling it and cutting it into one inch lengths. The same cut size will work for the celery.
Karate chop your onion in half and peel the skin from it’s layered body.
Place chicken carcass in large pot and drown it. Don’t let the carcass breach, we’re not letting it breathe. Drown it. Throw in your veggies so it looks like super lazy soup.
Cover and put on high heat. When it boils, reduce to LOW HEAT and simmer for 3-4-hours.
Top Tip: Check stock at the 2-hour mark. If you start running out of water, fill it back up to the original line.
When the timer FINALLY goes off, strain off the carcass and veggies.
Use stock immediately, or, freeze in sandwich bags for perfect “soup-sized” stock when you want it.
DON’T FORGET TO strip the meat from your carcass. It’s wonderful dipped in soy sauce or as a base for chicken tacos.
EQUIPMENT
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Chicken Stock
- Total Time: 4 hours 3 minutes
- Yield: 4–6 cups 1x
- Diet: Gluten Free
Description
This easy chicken stock will have you passing on the store bought stuff and just making it at home.
Ingredients
- chicken carcass [check out this video it’ll show you how to get your chicken to the carcass stage]
- 1 carrot
- 2 celery sticks (or a leek, those work too!)
- 1 yellow, white, or red onion [stock isn’t picky]
- salt
Instructions
- Prep your carrot by peeling it and cutting it into one inch lengths. The same cut size will work for the celery.
- Halve your onion.
- Place carcass in large pot and drown. Don’t let the carcass breach. Drown it. Throw in your veggies.
- Cover and put on high heat. When it boils, reduce to LOW HEAT and simmer for 3-4-hours.
- Strain carcass and veggies off.
- Use stock immediately, or, freeze in sandwich bags for perfect “soup-sized” stock when you want it.
- Strip the meat from your carcass. It’s wonderful dipped in soy sauce or as a base for chicken tacos.
EQUIPMENT
- Prep Time: 3 minutes
- Cook Time: 4 hours
- Category: Basics
- Method: Stovetop
- Cuisine: American
Keywords: chicken stock recipe, homemade chicken stock, chicken broth, soup, soup stock, healthy soup
