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Add a photoHomemade stock adds so much flavor to foods that it's worth making and having it on hand. It freezes well, too.
Use the chicken to make chicken salad, pasta bakes, etc.
The cost per recipe calculation is way off. It costs about 3-4 dollars, and you can use the chicken for something else.
Ingredients
- 6 chicken pieces, or a whole chicken
- 2 stalks celery cut in chunks
- 2 peeled carrots, cut in chunks
- 1 small onion, peeled, cut in chunks
- 1 tbs. chopped parsley
- 1 tsp. dry thyme
- 2 bay leaves
- salt and pepper (add after stock is reduced)
- optional: 1/4 tsp. poultry seasoning
Directions
- Cover the chicken with water (1-2 quarts), add veggies and seasonings, bring to a boil.
- Reduce heat and simmer 1 hour.
- Remove the chicken, cool, remove meat from bones, add bones to the pot without the skin.
- Reduce stock until it tastes flavorful, discard bones.
- Refrigerate stock until fat coagulates at the top, skim and use it for gravy roux, or discard it.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 7648g | |
| Calories 15998 | |
| Calories from Fat 10058 | 63% |
| Total Fat 1115.16g | 1394% |
| Saturated Fat 319.12g | 1276% |
| Trans Fat 0.0g | |
| Cholesterol 5551mg | 1850% |
| Sodium 5318mg | 222% |
| Potassium 14641mg | 418% |
| Total Carbs 19.27g | 5% |
| Dietary Fiber 5.7g | 19% |
| Sugars 9.17g | 6% |
| Protein 1379.0g | 2206% |
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Reviews
November 19, 2012
This looks really good and not difficult..always wanted to know how to make my own so I could pass up all the salty versions of pre-made..Thank-you! Hope to try soon! :) Dena (Western Canada)
November 24, 2012
Do the same thing with your turkey carcass from Thanksgiving & use the stock for anything you'd normally use chicken stock for. Gives a similar, but richer, flavor & saves tons of money (because you already cooked & ate the turkey anyway).1 replyI've cooked/tasted this recipe!This is a variation
