Taking Stock

One of the easiest-and most useful-things to have in your kitchen is good chicken stock.  It could not be simpler to make, freezes well, and is the base for many recipes-especially stews and soups.  Homemade chicken stock really is different from what you buy in a can or even at a specialty market.  It is richer in both color and taste.  Homemade stock provides a depth of flavor that is difficult, if not impossible to replicate by the stuff that comes in the can.  Once you try it, I am sure that you will never willingly go back to store-bought.  And the best part is: the start of chicken stock is the carcass and bones of the roast chicken you had for dinner!  It’s a bonus round!  Gotta love that!

Chicken Stock- makes about 4-6 cups

The carcass and bones (yes, I’ve been known to steal them off my guest’s plates while still at the table to ensure that they do not get thrown away) of a 4 lb roast chicken.  IMPORTANT NOTE: Make sure that all the cavity filling has been cleared out and thrown away.

1 onion, peeled and halved

1 large carrot, washed

1 stalk celery, washed

Place the chicken carcass, bones, onion, carrot and celery in a large stock pot.  Fill pot with water so that the chicken carcass is submerged.  Bring to a boil and reduce heat to a simmer.  Let simmer uncovered for 3-4 hours.  Strain.  Cool stock and skim off fat.  Freeze until ready to use.

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4 Comments

  1. Sharon Parson
    Posted January 28, 2010 at 11:00 pm | Permalink | Reply

    thank you! can’t wait to make my first homemade stock – perfecto!

  2. Posted January 29, 2010 at 2:42 pm | Permalink | Reply

    Can you explain to me the difference between stock and broth…I just never considered there was a difference, but now I want to know! Thanks!

  3. Posted January 29, 2010 at 3:06 pm | Permalink | Reply

    Hi Tracee- Sure, happy to answer that! It’s a good question! Chicken stock is made from the bones of a chicken and chicken broth is typically made from the meatier parts. As a result of the bones cooking for a long duration, chicken stock has a fuller, richer feel and taste. Hope that helps! Thanks for reading!

  4. Betsy L
    Posted January 31, 2010 at 4:34 pm | Permalink | Reply

    Totally agree with you on making your own chicken stock. I do not even bother with the veggies – per Barbara Kafka’s ROASTING cookbook – just bones and water. She suggests cooking for 8 hours at barely a simmer, but I am not that patient. I am with you on the simmer/timing.

    What do you use if you do not have chicken stock available? A friend who has a catering business/take out shop told me to use use Better Than Bullion – which I really like. Lasts well in the fridge and seems richer than canned stock.

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