Chicken Stock

I had always imagined home-made stocks being so much extra work and costing a lot of extra money. I mean, with all the veggies and chicken you put in it just to dump it all out for the water they cooked in? I never used to make my own, I mean, the cans or cartons were great- being so convenient, and affordable enough. But then I tried it. I have never tasted anything canned, cartoned, or powdered as delicious as the real deal, made-from-scratch chicken stock. And not only did it take next to no time preparing, it also took next to no money! I am sold!

The secret? Never throw out those chicken bones left after a rotisserie or whole baked chicken! And no need to use your good veggies, use the parts you would normally send to the compost heap, or worse yet, landfill. Just keep a zipper bag in the freezer adding your carrot nubs and celery ends as you use them in other recipes. Before you know it, you will have a big pot of delicious, comforting, healing chicken-y goodness! 

Use made-from-scratch chicken stock in any recipe calling for chicken stock or chicken broth, or use in place of water in savory dishes for added complexity in flavor. This is a generic stock, meaning it can be used in recipes originating from any country, so use it for everything from Asian to Italian to Latin to Southern meals!

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  • 1. Add everything to a six quart crock pot. Cook on low for at least 24 hours, up to 48 hours.
  • 2. Strain through a fine mesh strainer, discarding all the solid matter.
  • 3. Use cup for cup in any recipe calling for chicken stock or chicken broth.
  • 4. Can be refrigerated up to one week, or frozen up to six months, or longer if vacuum sealed. Enjoy!