Chicken Stock From Scratch
By following these easy instructions, you can create your own Chicken Stock From Scratch and avoid throwing away those leftover chicken bones while also saving money and adding a homemade touch to all of your favorite soups and dishes!
Yield: 6
Materials
- chicken bones
- 2 carrots / carrot tops
- 2 celery stalks or a core and leaves
- 1 large onion
- 3-4 whole garlic cloves
- 1 tablespoon kosher salt
- 1 tablespoon oregano
- 1 tablespoon dried thyme or fresh
- 1 tablespoon dried sage or fresh
- leftover bunches of parsley
- 2 teaspoons black pepper
Instructions
- Pour water into a big saucepan and add everything to it.
- Turn the heat down to a low simmer after bringing it to a boil on high.
- Simmer for a minimum of three to four hours; if needed, skim off any froth that rises to the surface.
- Use right away or allow to cool before freezing or putting in the refrigerator.
Notes
Additional vegetable / herb options:
Basically, anything fresh or veggie in your refrigerator that has to be used up before it goes bad is an excellent choice! We also add celery salt, marjoram, rosemary, and green onions.
Storing:
Before putting your stock in the refrigerator or freezer, be sure it has had time to chill. The container won't cool completely if it isn't allowed to chill before being stored, and the heat from the stock will cause the refrigerator's temperature to rise, potentially affecting the other goods within. It's okay if your stock isn't perfectly cold; just keep in mind that food left out at room temperature for longer than two hours may harbor bacteria. Compared to keeping warm food in the refrigerator, there is a higher danger of contamination when warm stock is left out for more than two hours.