Chicken Stock
Store-bought stocks don’t stand a chance once you’ve tasted homemade! You’ll never go back. Use this recipe when need a soup pick-me-up. Ingredients with an asterisk (*) are available seasonally right here in North Iowa! Click on select ingredients to find them nearby or stop by your local farmer’s market.
Servings: 8 cups
Calories: 15kcal
Equipment
- Large Stockpot or Instant Pot
Ingredients
Instructions
- Cut the onion, the carrots and the celery into quarters.
- Place carcass in a large pot and add vegetables, fresh herbs, bay leaves, peppercorns and salt.
- Cover with water. Cover pot and bring to a boil over high heat.
- Once boiling, reduce heat to simmer partially covered for 3-4 hours skimming as needed. Strain broth through a mesh strainer or cheesecloth. Discard bones and vegetables.
- Refrigerate 4 days or freeze 2-3 months.
Video
Notes
Notes: Save your kitchen scraps (onion scraps, carrot shavings, tops, beet greens, tomato scraps, celery leaves, garlic skins/scraps, etc) and freeze them in a zip-lock bag to throw into your stock whenever you have a roasted carcass. You can omit using the fresh vegetables here if you have enough! Voila, scrappy broth!
You can add extra meaty pieces such as wings or legs. When you add meat, the stock becomes a broth. Roasting the bones and onions with a little bit of olive oil first will add extra flavor.
Adapted from Spend With Pennies
Nutrition
Calories: 15kcal | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 624mg | Potassium: 129mg | Fiber: 1g | Sugar: 1g | Vitamin A: 3938IU | Vitamin C: 3mg | Calcium: 28mg | Iron: 1mg