Use What You Have Chicken Stock
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Use What You Have Chicken Stock
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Below is the recipe for homemade chicken stock but don't forget that these are just general guidelines, feel free to just use what you have!
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Ingredients
- 4 lbs. chicken carcass
- 2 gallons water
- 2 onions
- 5 carrots
- 3 celery stalks
- 1 Parsley bunch
- handful of peppercorns
- 2 bay leaves
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Instructions
- Roughly chop the veggies into evenly sized chunks.
- Add chicken carcasses and all of the above ingredients to the stock pot. Fill pot with cold water. Bring to a boil and then reduce heat to a simmer.
- Let cook for 1-2 hours. Strain off impurities of the stock if you want.
- Strain stock through a fine mesh sieve and let cool on counter for a bit before adding it to the fridge.
- Let the stock cool in fridge overnight. The next day you can strain the fat off and discard.
- Portion the stock out for the fridge and freezer (you can strain one last time with a cheesecloth if you want). I usually keep a few cups in the fridge and store the rest in the freezer.
Notes
- Simmer time is mostly dependent on your day. A longer simmer time produces a more concentrated stock.
- Start keeping your chicken carcasses in a bucket or ziploc in the freezer.
- You can also keep your vegetable odds and ends to use for stock.
Nutrition Information
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Calories
86kcal
(4%)
Nutrition Facts
Serving: 24(1.5 gallons)
Amount Per Serving
Calories 86 kcal
% Daily Value*
| Calories | 86kcal | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
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Overall Rating
5.0
12 reviews
Excellent
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