Homemade Chicken Stock
It sounds daunting, but it is sooo easy and possibly the best thing you can make with your leftover chicken bones! Also, the health benefits of making homemade stock are way up there. All that Collagen is so good for you, and you can control the sodium in your own stock, a big plus!
A few weeks ago I posted on how to roast your own chicken. Stop buying that sodium filled, overcooked rotisserie from the store! Your body will thank you later! After you roast that chicken and pluck off all the meat, save those bones and juices it was cooked in. We start with searing an onion, skin and all, until really dark. The darker the sear, the darker and flavorful your stock will be. I also like to make a bundle of herbs from my garden to toss in the stock. Whatever you have on hand works just fine. You can also leave them out if you’re in a pinch. Place bones and juices from the roasting pan in your pot, cover with water and simmer for 24 hrs. Yes 24 hrs! I’ve seen some recipes go only for 6-8 hrs but I think it tastes better with the longer simmer.
After the stock has cooked, pull out the bones. Strain the stock over a fine mesh strainer. Then put into glass jars or freezer containers. I usually freeze my stock if I’m not going to use it within a week. It is the best base for soups, stews, and any dish that calls for chicken stock! Once you make your own, you’ll never buy boxed stock again!
- 1 cooked chicken carcass
- 1 onion, halved
- 2 tbsp olive oil
- 1 bunch of herbs such as thyme, roseamary and sage
- 4-5 C water
- In a large dutch oven or stock pot, heat the olive oil over medium high heat. Sear onion, cut side down until very dark.
- Add chicken bones, juices from the cooked chicken, herbs, and fill to the top with water.
- Simmer with lid on for 24 hours.
- Once cool, remove bones, and drain stock over a fine mesh strainer. Pour into freezer containers or glass jars if using within a week. Keeps fresh in the fridge up to a week.