Chicken-stock.jpg

Homemade Chicken Stock

October 3, 2014
by Cornelia Emlen
Wondering what to do with your leftover chicken bones and scraps? Everyone should know how to make a good, flavorful chicken stock. This is a basic version that you can tweak to your liking by using more or less of whatever you have on hand. Freezes well.
Ingredients
  • 8 cups (half gallon) water
  • bones and bits from one large chicken or 2 small ones
  • 4 large carrots
  • 2 large onions, peeled and quartered
  • 4 – 5 large ribs of celery, with leaves
  • 4 garlic cloves
  • 2 bay leaves
  • large handful of herbs: thyme, basil, parsley, oregano
  • 1 tablespoon soy sauce
  • 1 tablespoon black peppercorns
Farmers To You Ingredients:
Other Fresh and Pantry Ingredients:
  • bay leaves, soy sauce, black peppercorns
Instructions
  1. Save all the bones, scraps and pan drippings from your next roasted chicken. If you don’t want to make stock immediately, just place in a container and freeze until you are ready.
  2. Place bones, scraps and pan drippings into a large soup pot. Add 8 cups of water.
  3. Wash carrots and remove tops. Cut into large chunks and place in pot.
  4. Peel 2 large onions. Place in pot.
  5. Wash celery ribs. Cut into large chunks and add to pot.
  6. Peel garlic cloves and place in pot.
  7. Wash fresh herbs and add, stems and all.
  8. Add bay leaves, peppercorns, soy sauce.
  9. Bring contents of pot to a boil, then reduce heat and simmer, covered, for several hours. Stir occasionally. Be sure to skim off any foam that forms on top.
  10. Taste and adjust seasoning to your liking. When done, cool in pot, then pour contents through a colander into another pot. (I often save the cooked vegetables to use in a soup of their own, pureeing them with a bit of stock or other liquid and then seasoning.)
  11. Let stock cool overnight. Remove any surface fat that may have formed on top.
  12. Pour into small containers for later use. Freeze if you don’t intend to use the stock in the next couple of days.
  13. Variations: add ginger root, lemon grass, chilis, white wine