Homemade Chicken Stock

homemade chicken stockThis recipe picks up where my Roasted Chicken and Veggies post left off.

If you’re just starting here, you’re going to need some chicken bones. You can sometimes purchase these from a butcher, but why buy the bones when you can enjoy a delicious roasted chicken meal?!

Chicken Stock Recipe

Once you have your chicken bones…

  • Put your chicken bones in a LARGE stock pot (as large as you’ve got) and cover them with filtered water. If you didn’t finish all the meat from your roasted chicken meal, you can pull off any remaining meat and save it for soup or use it for chicken salad with zing!
  • Don’t forget that bag that has the neck, liver/heart, gizzards, or whatever else is in there. Throw all of that in the pot, too. And feel free to include skin for more flavor.
  • Add 1 T. Terrain Sacred Herbs herbal cider vinegar or an organic apple cider vinegar. This will pull out the calcium from the bones. Let the pot sit without heat for about 30 minutes.
  • Add any/all of the following to flavor your stock (don’t waste time chopping veggies finely; instead, rough chop everything because you’ll be discarding it all after straining the liquid): garlic, ginger, peppercorns, rosemary twigs, bay leaves, a bunch of parsley, sage and thyme leaves, carrots, celery, and onions.
  • Add more water if there’s room left in your pot.
  • Bring your stock barely to a boil, reduce heat to a low simmer, and let sit for up to 18 hours. I cover mine just so it won’t reduce too much while I’m sleeping, but if I can watch it during the day, I’ll leave the lid off and let it reduce a bit more for stronger flavor.
  • When your stock is done cooking, skim the top to remove any floating stuff. Pull out chunks of bones and veggies and discard. Ultimately, you want to get anything left in that pot strained through a sieve, so getting as much out as you can with a spoon makes this process easier.
  • Pour the remaining stock through a sieve into another large pot, a bowl, ice cube trays or jars if you want to freeze your stock for future use. (Just be very careful when freezing glass! There’s always the chance it will break…even if you’re using good Ball jars, leaving the lids off, and allowing the liquid to fully cool first. Yup. It can still happen.)

When you’re ready to up your game, head on over to my homemade chicken soup recipe!

And p.s. I’m filing these chicken recipes under “baby/toddler recipes” as well because they are GREAT for family meal planning, making healthy leftovers, and they are tasty enough to serve to picky eaters! For younger kiddos, pulse the bigger pieces in a food processor to make it mushier.

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About jenni smith

Jenni Smith is a recovering fast food addict and a reformed couch potato who swore she'd never be a distributor... until the day she realized the only thing holding her back from reaching her true potential was her own stubbornness. And maybe a bit of fear. When she finally decided to put on her "big girl pants", Jenni (and her rock star husband, Paul) went from founding distributor to top earner in two years, and is now a Youngevity Vice Chairman Marketing Director. With a 15-year career in marketing and two little girls at home, Jenni raises her kids and her family's income at the same time and is passionate about coaching anyone who has: A) a desire for better health; B) a need for better wealth; C) patience for sass.
This entry was posted in Baby / Toddler Recipes, What's Cookin' at the Smith's [Recipes] and tagged . Bookmark the permalink.

4 Responses to Homemade Chicken Stock

  1. Pingback: Roasted Chicken and Veggies | The Reformed Couch Potato's Blog

  2. Pingback: Homemade Chicken Soup | The Reformed Couch Potato's Blog

  3. akismet-d790cb48ea9342877a9d479a7a5d8869 says:

    Hi Jenni-Love your recipe! You can also make your stock in the crockpot, especially if you’re not going to be home:) Glass ball jars are a great way to store your stock. Make sure to leave at least one inch of headspace or they will break in your freezer. And yes, I know this from personal experience!

  4. Pingback: Vegetable Soup with Ground Beef | The Reformed Couch Potato's Blog

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