As I stood over my pot of homemade chicken stock this morning, I realized that I haven’t bought the kind that comes in the nifty cardboard box or can in over a year. Making my own has just become part of my food-prep routine. Normally when we eat a roasted chicken for dinner, I just throw the bones, skin, organs, and anything else nasty that ended up in the bottom of the roasting pan into this bad boy…

(she’s a beauty, isn’t she šŸ˜‰
Then I add some onion (skin and all) carrot, celery, salt and pepper. Pop the lid on and let it cook for 24 hours on low. It’s completely fool-proof, and low maintenence, and it creates DELICIOUS and NUTRITIOUS broth to be used in so many ways. I freeze it in 2 cup portions in zip-lock bags. When I need some to make rice or whatever, I just cut the bag off, and throw it in the pot frozen. It works every time.
But tonight for dinner, I’m making a recipe that called for COOKED chicken as well as broth. So I decided to try making stock a different way. I pulled a chicken out of the freezer at about 7am…rock hard…like the kind you really don’t want to drop on your foot…
I ran it under warm water until I could slide the plastic off. Then I threw the WHOLE chicken in a big pot along with some onion, leeks, carrots, and celery. I added salt and pepper, and filled the pot with water. Then I cranked that baby up to a full boil. About 2 hours later (maybe a bit longer…) I had a fully cooked chicken with meat so tender it was falling off the bone. Part one of dinner prep: DONE.
I pulled the bird out of the pool and let her cool on the counter. Taking the meat off the bones was a breeze because it was so tender.
(I’m only gonna need 2 cups of this for dinner, so I can freeze the rest to use later)
As I seperated the meat, all the icky stuff got put back in the pot. I cranked it up to a boil again and let it go for a couple more hours. This ensures that all the healthy nutrients in the bones end up in my broth.
Looks delish, doesn’t it?
The next step is to strain all the bones out by dumping the pot into a big collander (make sure to put another large pot underneath :). If you want, you can set the strained stock in the fridge and let the fat rise to the top. It’s easy to skim it off that way. BUT if you’re using an organic, pastured chicken, the fat is actually GOOD for you…so leave it in there…grandma never strained HER stock :)
Do you make your own chicken stock? Do you have a different method? If so, I’d love to hear about it.
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Lindsay

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5 Responses to Homemade Chicken Stock

  1. […] all the bones, skin, and organs in the crock pot and end up with at least 6 cups of incredible homemade chicken stock. So really, whole chickens for our family are a no-brainer. I buy organic whole chickens at Costco […]

  2. […] Chicken Stock from Homespun Sprout […]

  3. […] a bird, you’ve gotta give it a try. And don’t forget to make delicious and nutritious homemade stock when you’re […]

  4. […] Followed by Homemade Chicken StockĀ from Homespun Sprout […]

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