It's easy to make your own homemade chicken stock. Simply freeze whatever portion you don't use, and have it on hand whenever you want to make a quick soup, stew, instant pot meal, or slow cooker meal.
Prep Time 15minutes
Cook Time 2hours
Author Cheryl Moreo
Stockpot or Dutch Oven
2tbspextra virgin olive oil
2eachlarge onions, roughly chopped
4clovesgarlic, peeled and minced
3stalkscelery, roughly chopped
1eachleftover roasted chicken carcass
2each bay leaves
sea salt, to taste
water to cover the chicken
Add olive oil to the pot and heat over medium-high heat.
Add onions, garlic, and celery to the hot oil. Saute for 5 or 6 minutes.
Place the chicken carcass in the pot and pour water in until the carcass is covered.
Heat over medium-high heat until the water boils. Then, reduce heat to medium-low. Stir and simmer uncovered for an hour or longer. The longer you simmer, the better and stronger the flavor of the broth will be.
In the sink, place a stainless steel strainer over a large heat-proof bowl. Carefully pour the content of the pot into the colander.
When cool enough to handle, remove the edible chicken meat from the strainer and set aside for another recipe. Discard the chicken bones, skin, fat, the vegetables, and herbs.
Taste the stock and season with salt and pepper to taste.
If not using immediately, allow stock to completely cool and transfer to freezer-safe storage containers. Freeze until ready to use.
These same procedures may be used to make beef stock.