Homemade Chicken Stock

Last fall we bought local farm raised chickens and recently I’ve discovered how to make homemade chicken stock with the leftover carcass.  It is so simple and delicious plus it cost almost nothing to make. 
Cover the leftover bones (I also include the skins and any drippings from the pan) in a pot or crockpot with just enough water to cover.  Add cut up onion, celery, carrots, garlic and whole peppercorns.  Simmer for several hours. 

Strain liquid into a container and refrigerate until set.  (It will end up being a gelatin like texture.)  Skim off the top layer of fat.

I put one cup portions into baggies and freeze flat.  These are super easy to thaw in a tray of warm water.

I love having a freezer full of stock and in smaller portion sizes than the canned chicken stock.

Comments

comments

  • March 28, 2011 - 11:13 am

    Amanda Kay - You want to thaw them, not un-thaw…ReplyCancel

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