How To Make Homemade Chicken Stock

IMG_2054   Being Married to an Innis means I need to be able to make chicken noodle soup at a moment’s notice. Work hard, play hard, drive a lot, then end up exhausted once your mortality catches up. I found myself stocking up on supplies, and only then did I realize how the price of quality, nutrient-rich chicken stock was adding up. When I realized how cheap and easy it was to make, I was a little embarrassed. I mean, I cloth diaper, make my own laundry soap and essentially make all of our meals from scratch, but I can’t simmer water vegetables and scraps of chicken and bones from last night’s dinner  for a few hours? Excuses, Darla. Excuses.  Making your own is not only easy, it tastes so awesome. I use stock regularly in my cooking now that I always have it. I splash a little in a pan of sautéed greens and vegetables to boost flavor and deglaze the pan to get those yummy browning bits up. I use it to make a quick cream sauce for any meal and I learned how to make a delicious chicken pot pie. It has a way of rounding out the flavors you’re working with. Like adding a backdrop to a beautiful picture, it just compliments things. It can also be the main event. Homemade chicken noodle soup is seriously elevated when you use homemade stock. Those herbs and vegetables really stand out and give it that comforting-home-made-feel-good-slurp-it-til-it’s-gone-then-take-a-nap flavor. Don’t take my word for it. Try it yourself.  I would encourage you to use whatever you want. Make your own signature flavor. Don’t have fresh herbs? Steal some from your neighbor or use dried. You can freeze leftover chickens to make a mega stock all at once if you don’t want to do this every time you roast a chicken (or buy those 5 dollar rotiserie chickens from the grocery store…yum). Ina Garten has somehow mastered womanhood by making a power stock once a year. She has a huge pot and puts 3-4 whole raw chickens in hers. Genius. I don’t have the freezer space so I make it as I go. Lisa makes hers in a crock pot. She uses it in her recipes and even gives it to her dogs (She feeds her pets better than most people feed their children). Everyone has there own deal, but here is a good recipe to start with.  What do you do for yours? Do you have a signature flavor? Do you have a stock secret? What do you use stock for?  Tell me. I won’t tell anyone else. Except the world wide web, but otherwise, my lips are sealed.  

Homemade Chicken Stock
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Prep Time
10 min
Prep Time
10 min
  1. One leftover roasted chicken carcass (bones, skin, and any extra meat)
  2. 2 carrots
  3. 2 stalks of celery
  4. 1 red onion
  5. 4 cloves of garlic
  6. 1 bunch of parsley
  7. 2 bay leaves
  8. 3 sprigs of fresh rosemary
  9. 3 sprigs of fresh Thyme
  10. 2-3 sprigs of fresh Dill
  1. Wash your vegetables and give them a rough chop. There is no need to be precise or cute about it, don't even peal the paper off of the garlic and onion. Put your chicken carcass and your vegetables all in the bottom of a large stock pot and add your herbs. Add salt and pepper according to your own taste. I go easy on it, because I like to season my dishes as I go and don't want a salty stock to throw me off.
  2. Fill the stock pot the rest of the way up with water that you would drink (filtered, distilled) and bring to a simmer. Turn of the heat and put the lid on the pot. Allow this to sit just below a simmering temperature for 10-12 hours.
  3. Allow it to cool and strain in through a strainer lined with cheese cloth or a scrap of a clean white t-shirt. Discard what was left behind.
  4. Save some in a jar in the fridge for a week or so and batch and freeze the rest.
  1. Note: the herbs and vegetables I use are my preference. Look at this recipe as a template and use what you have and what you like.
  2. Helpful tip: I fill gallon and sandwich size freezer bags and lay them flat in the freezer. When they're frozen, I store them upright. This way, I always have access to the right amount of stock I need and use up minimal freezer space.
Dear Darla

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