Homemade Chicken Stock
Homemade Chicken Stock is far superior to the boxed version from the grocery store. Not only is it simple to make, it is also a thrifty use of leftover chicken or turkey carcass and vegetables.
Equipment
- Large Stock Pot or Slow Cooker
- Large Bowl
- Strainer
Ingredients
- 1-1-1/2 lb leftover chicken or turkey carcass, bones, and/or wing tips
- 2 stalks celery
- 1 onion
- 2 large carrots
- 1 bunch parsley
- 6-8 cups water
Instructions
- Prepare a large stock pot, or slow cooker.
- Using a leftover carcass from a rotisserie chicken, or turkey carcass, or other reserved poultry bones and trimmings, add to pot or slow cooker.
- Rough chop aromatic vegetables such as onion, carrots, celery, and parsley. Add to pot.
- Add enough water to cover, place lid on the pot or slow cooker.
- Simmer on low for 1-3 hours, until fragrant and the bones and vegetables have given up their juices. The liquid should be a golden color.
- Remove from heat and allow to cool. Using a large sieve, strain stock into a large bowl.
- Place stock in refrigerator and allow to cool for several hours until any fat rises to the top and solidifies.
- Skim any solids from the top of the stock and place in jars or plastic containers. Will keep in refrigerator.for up to one week, and in the freezer for up to 6 months.
