Food Storage & Other Adventures in Motherhood

Easy Homemade Chicken Stock

by heather

I love soup. I eat it about once a week, spring, summer, winter and fall. (It’s just something that MLM deals with.) I have a couple cookbooks devoted just to soup. And everywhere that I read says that to have really good soup you have to make your own chicken stock, which is a 8-10 hour process. I can just buy the canned stuff and deal with it. It occurred to me last week when I found myself with a chicken carcass, I may have better things to do than spend an entire day making chicken stock, but my crock pot doesn’t! So I did some internet searching and compiled this recipe from a few I found using things that I had on hand. And it smelled sooooo good. This stuff is ridiculously cheap to make and is better for you than what you purchase in the store because lacks the salt and preservatives.

 Easy Chicken Stock
1 whole chicken carcass
4 large carrots chopped into quarters
1/2 bunch of celery into quarters
1 onion, quartered
1 twig of fresh rosemary
3 cloves of garlic chopped
1/2 tsp dried thyme
1 lemon, sliced
6-8 cups of water (Depending on the size of your chicken, you want it to be just covered with water.)

Put everything in the crock pot. Cook on low for 8-10 hours. Remove stoneware from pot and cool. Pour through a large colander into a bowl. Voila! Chicken stock. If you’re feeling ambitious (and I was), you can take a few of the cooked vegetables and blend them with a 1/4 cup of chicken stock, then pour and mix it back into the big batch. (My family can use every vegetable I can sneak to them.) Pour it into plastic containers and freeze for later use.

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