My Chicken Stock

I’ve found that the flavor of homemade chicken stock is just so much better than anything you could ever buy in a box or a can. And it’ll save you some money if you make your own too! Whenever I roast a chicken, I keep the carcass and the bones to turn into chicken stock. My method is very simple: throw all uneaten remains of the chicken into a big pot, add one onion, chopped in quarters, and one carrots, chopped in small chunks. Add water until everything is covered, and then boil, covered with a lid, over medium heat for about 45 minutes. Let the broth cool in the pot some, then pour it, through a sieve, into a large jar. Refrigerate over night, or at least for a few hours so the fat will separate from the broth. There should be a nice thick layer of fat on top, which you can spoon off and discard, or use for cooking if you like. I freeze my chicken stock in ice cube trays and store the little frozen cubes of stock in a plastic bag in the freezer so I always have small portions of stock on hand to throw into a hot pot when I’m making sauce. I also freeze small jars of it for when I want a larger amount for risotto or soup or something. 1 ice cube from my ice cube trays is equal to 2 Tbs. of liquid- check yours so you know how many ice cubes to use when following recipes that call for chicken stock. 
Share