If you’ve ever had homemade chicken stock, you know that it’s significantly more delicious than the store-bought stuff. I usually stick with the store-bought variety out of laziness, but in reality it doesn’t take much effort to make my own. There are two ways to make it: brown various – and sometimes unsightly – chicken pieces and vegetables in a large pot, then cover with water and simmer for hours (this is how I make the base of chicken tortilla soup) or take the carcass from a leftover roasted chicken and simmer it in water for hours. I used the carcass method because I had one lying around from this meal and because it’s the easiest way. Freeze the stock in resealable containers and use it to make soup, risotto, polenta, etc. The exact same recipe can also be used to make turkey stock with your Thanksgiving bird.
Homemade Chicken Stock:
- Add the carcass of a 5 lb. chicken into a pot and cover with water.
- Bring to a boil, then lower the heat and simmer for 3 hours, or until concentrated.*
- Remove the carcass and strain the stock. Discard any solids.
- Return the stock to the pot and continue simmering for another 1-2 hours, or until reduced.
- Divide into resealable, freezer-proof containers.**
Makes eight - ten cups
*Check on the stock and skim the top every once and awhile.
**Stock can be kept in the freezer for 6 months.
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