To die for chicken stock from scratch in 5 easy steps.
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Homemade chicken stock is the liquid of the gods. Once you make your own, you will never go back to store-bought boxes and cans. Here’s how to make your own without a lot of fuss or expense.
- When you chop and peel vegetables at home, save the ‘leftover’ pieces, peels and chunks and put them in a gallon zip bag in the freezer.
- Save roast chicken carcasses and put them in another bag in your freezer.
- Put a frozen carcass in your largest soup pot, cover with cold water and salt well. Simmer for one to two hours. Add the frozen veggies, then add more cold water to cover.
- Season with herbs and spices you like. You can’t go wrong with fresh rosemary and thyme. I use bay leaves, black peppercorns, a little coriander, maybe a clove or two. Bring to a rolling boil, then lower heat and simmer for an hour. Skim the soup foam off the top as it cooks.
- Fill your sink with ice cubes and put in the stockpot. Once it is close to room temperature, pour the stock through a strainer and into freezable pint or quart containers or bags. Freeze and use as desired.