Sunday, March 27, 2011

Chicken Stock

Making chicken stock is a great way to use the leftover chicken bones and will keep in freezer for later use. After cooking the beer butt chicken I decided to make some homemade chicken stock from the carcass.  I did a little research online and found this easy recipe that contained ingredients I already had on hand....

Chicken Stock
Leftover bones and skin from a cooked or raw chicken carcass
Celery (if using fresh use the leafy part as this has the most flavor; I didn't have celery so I used celery seed)
Onion
Carrot
Parsley
Salt
Pepper
Put the leftover bones and skin from a chicken carcass into a large stock pot and cover with cold water. 
Add veggies like celery, onion, carrots, parsley. 
Add salt and pepper, about a teaspoon of salt, 1/4 tsp of pepper.  
Bring to a boil and immediately reduce heat to bring the stock to barely a simmer. 

Simmer uncovered at least 4 hours, occasionally skimming off the foam that comes to the surface.  
Remove the bones and strain the stock.  
If making stock for future use in soup you may want to reduce the stock by simmering a few hours longer to make it more concentrated and easier to store.
Annie took her mid-morning nap while I made the chicken stock....




Can also be done in the crock pot...

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2 comments:

  1. I do mine in the crockpot and let it cook over night on low! I've also started doing it whenever I buy a rotisserie chicken from the store!

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  2. I also store them 2cups together flat in ziplock bags and once they are frozen you can stand them up and tuck them around where you have room in the freezer!

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