Grabbing chicken stock off the shelf at the grocery store is super easy to do. But you have no control over the flavor, salt levels or what ingredients went in to make it. Next time you are at the store, check the ingredients on your boxed, or canned, stocks. I read them sometimes and see flavorings and sugar that I just don’t understand. The recipe below will show you how to make chicken stock with just chicken, veggies & herbs and water. SO EASY. You don’t even have to peel veggies if you don’t want to, and the flavor makes all of our recipes taste better.
Many have asked me why I go to so much effort just to make some stock. My reply is always the same: It’s not that much work. I’m actually saving myself a lot of time and money by making it at home with this recipe. I use a whole chicken which gives me TONS of chicken meat to use throughout the week. (see next paragraph for ideas) It really is just rough chopping ingredients and throwing them into a large pot. Cover everything with water and bring to a boil. After that it’s sits, simmering, for just over an hour. Then you simply strain and process your broth. Keep reading for ways to store.
Ways I use the chicken after the stock is done cooking: I eat salads for lunch most days and this chicken is one of the best protein sources I can add to my salads for flavor and nutrition. I usually use a bulk of the meat for a dinner or two the week I make it. It makes a great base for nachos, chicken salad, pot pie, enchiladas, soups, pizzas, chicken manicotti and so many more meal recipes! We store whatever is left over in our lunch meat drawer and use as sandwich filler too. The possibilities are endless and chicken is a great ready-made item to have on hand.
Did you make more than what you can store in the fridge?! How to store your chicken stock: I like to can mine, but you can also freeze it. If you are going to can your stock, make sure to use a pressure canner and follow the specifications for the tools you are using and the altitude where you are doing it. I use quart jars and am at about 600 ft in elevation. I can my stock at 11 pounds of pressure for 25 minutes. The perfect amount of time to prep my upcoming day and clean up the dishes from cooking the chicken stock in the first place! I have placed stock in the freezer before. You can do this in ice cube trays, in containers or even in freezer safe canning jars! Just remember that when it freezes, the stock will expand, so do not fill it to the very top!
Why do you keep stock on hand?! It is a staple ingredient in many recipes including soups and stews, but it can be a nutritious and flavorful alternative to water. I love cooking rice and quinoa in stock instead of water. It is also an ingredient that comes up in pasta dishes, casseroles, baking, and can event be used at breakfast time! I sometimes even strain it and heat up to drink it on it’s own sometimes. It’s a great way to warm up on a chilly day.
Now that you know how to make stock, what to do with it and how to store it will you make it yourself?
When you try this recipe, make sure to share with us and let us know what you think! We can’t wait to hear your thoughts. As always, thank you for reading and joining us on this journey.
Simply, Beth
Chicken Stock
Equipment
- 1 Large Stock Pot
Ingredients
- Flat Leaf Parsley, handful
- Fresh Oregano, a few sprigs
- Fresh Rosemary, a few sprigs
- Fresh Thyme, a few sprigs
- 1 Whole Chicken, 5-7 pounds
- 4 Celery Sticks, chopped
- 2 Carrots, quartered
- 2 Onions, quartered
- 4 Garlic Cloves, smashed
- 1 Lemon, sliced
- Peppercorns, about half a palmful
- Fresh Bay Leaves, a few
- Salt
Instructions
- Tie the herbs together with kitchen twine.
- Place chicken into pot, then add in the remaining ingredients.
- Cover with water and place on stove.
- Bring to a boil, then reduce heat and simmer for an hour and fifteen minutes.
- Remove the chicken and strain the stock