If you have a freezer and pantry stocked with good basic ingredients you can put together delicious meals in no time. By the time the farmer’s market starts up again my stash of homemade marinara sauce, roasted peppers, frozen berries and organic beef and pork will be depleted and I’ll be in restocking mode once again. One of the most versatile and important basics I keep in my freezer year around is homemade chicken stock.
Roasted chickens at Costco are a terrific timesaver, inexpensive, versatile and delicious. I buy one every couple of weeks and use the meat for the usual recipes, and when most of it is gone I know I still have one of the best parts of the bird left over for chicken stock. Never throw away any of the skin, bones, or juices in the container. When you’ve used all the meat you want, break the carcass into several pieces and place it in a large pot. You can use any leftover bits of chicken, of course, I just happen to like the Costco birds. Chicken cooked with the skin and bone is so much more flavorful and moist than the boneless, skinless pieces available everywhere. If you have any large pieces of meat left over remove them before cooking and save to add back to the stock after you’ve strained it.
So…into the pot with the chicken bones and skin add:
- 2 onions, peeled and quartered
- 3 carrots, peeled and cut into large pieces
- 3-4 stalks celery, preferably the leafy tops
- a large handful of fresh parsley
- 2 bay leaves
- 2 cloves garlic
- 10 whole black peppercorns
- 1 teaspoon sea salt
Add enough water to cover by several inches and simmer for about 1-1/2 to 2 hours.
At the end of cooking time let the pot cool to room temperature and place in the refrigerator. After several hours you will be able to skim any fat from the stock. Return the pot to low heat until the juices are liquid again. Strain the stock into a large container, pressing out the liquids from the vegetables. Discard the bones and cooked veggies.
You now have culinary gold. When Ina says “add homemade chicken stock” she knows what she is talking about. I freeze the stock in 2 cup containers, usually cottage cheese cartons, and use it for soups, sauces, and gravies. Cook noodles or rice in it and add a few veggies and you’ve got a great side dish for summer BBQ’s. With so much flavor in the stock you don’t have to do much else to ingredients you add.
If your stock is a little thin, reduce it for 1o to 15 minutes, or add a little water if it is too thick. Its all a matter of how you prefer it. But once you try this and get used to using it in your favorite recipes you will never go without a few containers in the freezer. …..pure gold.
A great cooking tip, Cathy. Your photos keep getting better and better.
Great tips, Cathy. I just loaded up my outside freezer with homemade chicken stock. The biggest mistake I made was freezing all of it in quart containers. I should have used the smaller containers, as you suggested. I will remember to freeze at least half of it in pint sizes next time! Your pictures are great!
Wonderful idea, Cathy and one that I’d like try myself. Good chicken stock is so expensive at the store and I’ll bet this has a much better flavor.
Your grandchildren are precious!
Now I know how to make chicken stock! Now that I’ve retired I can start doing some of the things I always wanted to do!
Thanks for the tips!
What a great idea to share the basics too..
This is a staple.. a must have..Great post!
It’s always so nice to have homemade stock!
Thank you so much for sharing that recipe on making “Liquid Gold”. I must admit that I have never made my own chicken stock. I now know what to do with the leftover chicken carcass.
It certainly does make a difference in the soup..There’s gold in them there bones!
I need to make some more chicken stock, thanks for the reminder 🙂
I love “liquid gold”
I save up my bones in the freezer and make a huge pot when have 3 or 4. I always brown the bones in the pot too – it makes it even richer in flavor.
Homemade is the only way to go – yours looks PERFECT!
I would love to make homemade chicken stock. I bet it tastes amazing compared to the canned stuff.
Cathy- Thank you for this!! I love costco chickens also,, I have to try your stock, it sounds so easy. Thank you.
Homemade stock is the best and I’m running low so I need to get busy. Yours looks great and you gave some great tips.Thanks!
I have been enjoying your blog for some time now, and I shared it with my Mom. She made your smoked salmon and asparagus salad and said it was to die for! I am on my way to market now for ingredients….
My Mom and I are both avid cooks!!!
Bon Appetit!
There is something about making chicken stock that makes everything right in the world…..
I can smell yours through out the house….great smell.
I love your culinary gold! I was just commenting on another blog, that I need to take better advantage of my freezer. One thing that I like to do with homemade chicken stock is freeze it in ice-cube trays, then pop out the little cubes and store them in the freezer in a ziploc bag. Then, when I’m cooking, I can just grab a couple of cubes and they thaw out quickly. Love your recipe, by the way. What a great idea to use the bits from Costco chickens! YUM!