Chicken Stock

Congratulations!  You’ve butchered your first whole chicken!  Now what do you do with that carcass, those wings and wing tips?  Why, make chicken stock, of course!

Chicken Stock

  • chicken parts!  (carcass, wings and wing tips left over from THIS post)
  • 4 carrots, roughly cut into segments
  • 3 stalks of celery, roughly cut (tops and greens are good too!)
  • 1 onion, quartered
  • 2 bay leaves
  • 1 clump parsley (I used a combo of remnants of fresh Italian and dry since our local store was out of parsley?!)
  • some sprigs of thyme
  • water

In a large stock pot, throw in all of the ingredients.

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Fill with water.

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Bring to a boil, then immediately reduce to low.  Let that pot sit over a low heat uncovered for houuuuuurs aka sit on your butt and watch TV like I did.  Orange is the New Black, y’all.

Stir occasionally and wait for the house to smell like Thanksgiving.

I let mine go for about 3 hours, but it’s completely up to you.  I didn’t add any salt since you can always add that when you’re using the stock in a dish.

Strain it.

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Dump it into a plastic bag or some jars and freeze away for future dishes!

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2 thoughts on “Chicken Stock

  1. Ina would be proud. She NEVER uses canned chicken stock. Good job! What about throwing in some whole peppercorns? Only a suggestion but I’m sure it was wonderful.

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