Homemade Chicken Stock

Post image for Homemade Chicken Stock

Homemade-Chicken-StockI’m not a slave to homemade stock, but I make it when I have the “stuff” that goes into it.  Once you do a batch, you will LOVE it.  Today’s is earmarked for Vietnamese Pho Soup which requires a special (but totally worthwhile) trip to the local Asian market for “sticks and leaves,” as Larry calls all the fresh things that go into pho.

This stock is made in the Crockpot with the bits leftover from deboning chicken for something else.   Or the leftover cooked turkey carcass from Thanksgiving. Tasty appetizers I made for Larry’s birthday, inspiration for the Green Salsa Chicken recipe, were this batch’s source.   That day, I took the giant wad of “stuff” and froze in two baggies of Crockpot-sized portions, making sure to squeeze into a shape that would fit into the pot in its solid frozen state.

Here’s how:  in 12-cup Crockpot, place bones, skin and meat bits (save up at least 4 cups of stuff).  If desired, add some chopped celery, carrots and onion but I never do.  Add water to an inch below the top.  Add four bay leaves, fresh ground pepper and a tsp. of salt.  If the meat parts are frozen, cook on HIGH for about two hours and then pull the pieces apart from each other, reduce to LOW and cook for six or so more hours.  If not frozen, cook on LOW all day.  Strain everything through a colander into a really large bowl (toss all solids into the trash via a plastic bag).  Cover and refrigerate overnight, then skim off the solid fat (who else besides me keeps a tin can in the fridge for this stuff?).  The stock will be gelatinized but will melt once you heat it for cooking.  You’ll have about 8 cups of rich, flavorful stock.  Use in such meals as Chicken Noodle Soup for a Neighbor’s Soul.

Related Posts Plugin for WordPress, Blogger...

{ 4 comments… read them below or add one }

1 Worth The Whisk July 20, 2010 at 12:20 pm

Rachael – I would say too much water for the meat. A friend just told me she roasts her turkey and chicken carcasses before making stock to add more flavor. I do also keep cracklings from roasted poultry, chill it and remove the fat, then add THAT (usually a frozen little block) into my stock-making pot.

2 Rachael July 20, 2010 at 12:01 pm

I just stumbled on this entry. I’ve tried to make stock more than once. This is my favorite recipe so far. So easy. One problem though – my stock is soooooo light, and its really not Jelly Like. I’m not sure what the problem is. I suspect I could I have too much water / not enough meat? Any suggestions!?

3 Karen December 19, 2009 at 8:46 am

Just stumbled upon this entry. I thought I was the one last remaining cook on earth that used the chicken/turkey bones to make stock. (guess that makes me frugal as well; my friends think I’m crazy) I always have the ingredients on hand, and as a result my freezer always has a batch of stock on hand. Perfect this time of year for those days when someone is coming down with a cold. Just pull out the stock throw in some chicken, veggies and noodles, and voila, Mom’s homemade chicken soup! Just what the doctor ordered! I don’t bother with the slow cooker; just throw everything in a pot as you’re cleaning up the kitchen. Stock is ready for straining in just a couple hours, and sufficiently cooled down for straining by bedtime.

4 elise June 3, 2009 at 5:44 pm

ever tried vegetable stock? i wish i had a slow cooker…alas, our pint sized nyc apt cannot handle all the kitchen appliances i dream of 🙁

Patti comments: yes, I’ve used veggie stock in recipes. For vegans, it’s definitely a good option.

Leave a Comment

Previous post:

Next post: