Okay, so we’ve conquered cooking a whole chicken without looking directly at it and pretending not to see his legs. And then we’ve used two of the four cups of leftover meat. What should you do now? Make homemade chicken stock of course!
When you make a roast or baked chicken, don’t throw anything away……anything! We’re going to use it all to make some amazing rich-tasting and healthy homemade chicken stock. Oh, and in case you were wondering, you can also use this same method with beef bones, any poultry bones, or pork bones.
Want a tip that you may not have heard before?
We’re going to get out our big stop pot and use up all the leftover bones and the innards to make homemade chicken stock. AND ARE YOU READY FOR MY SECRET TIP? We are going to add two tablespoons of cider vinegar to the pot!! Crazy, right? What does the vinegar do? It breaks down the bones and draws out the calcium into the broth. Let your pot sit for 45 minutes or so to help the vinegar do it’s thang before you start boiling it. Once the bones and water to a boil, I reduce the heat to medium low and simmer for a long time – we’re talking 12-24 hours!
About an hour before it’s done, you can add some veggies for flavor.
It will give the broth extra vitamins and minerals, plus, it’s very tasty. And guess what? You don’t have to peel anything if you don’t want too! Just wash and chop because we’re not going to eat them. They’ll be skimmed out.
You need a really big bowl and a colander to strain out the veggies and bones from the broth. Remember, you have 16 cups of liquid, so don’t underestimate your bowl size! Pour everything slowly and let the colander catch all the bones and veggies.
Never put hot stuff in your fridge.
Let the broth cool to room temperature. Never put hot stuff in the fridge Did I mention that? 😉 If you learn nothing else today, don’t put hot stuff in your fridge. It changes the temperature and can do weird things to the stuff you already have in there. When it’s cool, put it in the refrigerator for a couple hours.
If your chicken has a lot of fat, after a quick chill in the fridge, the fat will rise to the top. Some chickens have little or none others have more – just skim it off the cooled broth if you’d like. To store, I like to freeze in individual 1 or 2 cup-sized containers so that you have homemade chicken stock ready to go whenever you need it for a recipe.
How easy was that?
And in case I forgot to mention… not only is homemade chicken stock affordable and delicious – it’s also VERY GOOD for you – full of vitamins and minerals. I hope you’ll give this recipe a try and let me know what you think!
Homemade Chicken Stock
- Chicken bones and innards from a 2-4 pound chicken
- 16 cups cold water
- 2 tablespoons cider vinegar
- 1 onion, chopped
- 2 carrots, chopped
- 3 stalks celery, chopped
- Place bones and other goop in a large stock pot.
- Add water and vinegar. Let stand for 45 minutes.
- Bring to a boil on the stove. Skim any yuckiness that rises to the top.
- Reduce heat to medium low and simmer for 4 hours.
- One hour before it’s done, add the veggies.
- Remove from heat when done and let cool for 20 minutes.
- Strain and throw away bones and veggies. Let cool to room temperature.
- Refrigerate until chilled. You may skim the fat off if you like.
- Put into containers for freezing or use in the next few days.