Homemade Chicken Stock

I really try and make as much stuff as possible at home. Not only do I not want to pay the grocery store price (I'm on a budget here people!) I hate all the added ingredients. I often make roast chicken (it's one of Jordan's absolute favorite meals) so when I do I just stick the carcus and extra meat in a ziplock bag and throw it in the freezer. When i'm running low on my last batch of chicken stock I will make more! It is super easy to make so here we go!

 

Ingredients:

Left over chicken carcus (isn't that such a lovely word?)

Celery - I just used the root and the leaves

Carrots - dice into large chunks

Onions - skin and all cut in 1/2  

3 T Salt & Peppercorns

Green onions

 

 

Step 1:

Thow everything into a tall stockpot

 

Step 2:

Cover with water at least a few inches over the top of everything

 

 

Step 3:

Let simmer on the stovetop with the lid off for at least 3 hours

 

Step 4:

Clean out your fridge & freezer while waiting... this step is optional it's just what I did while I waited :)

 

Also make a chalkboard wall in your kitchen... it keeps your kids entertained!

 

 

Step 5:

Turn off stove and let cool just a little - Sorry no picture of this

 

Step 6:

Take a large bowl and use a large strainer to get all the big ingredients out of the way

 

Step 7:

Next I take a smaller strainer and pour the stock through this. If you have some cheesecloth that would be even better... but I was fresh out.

 

 

Step 8:

Divide up into individual baggies - I divide mine into 2 cup increments. Mark on the bags the quantity and the date that it was made

 

Step 9:

Lay flat in your freezer to freeze

 

Step 10:

Once frozen you can stack these up nicely in the door or lay flat stacked on a shelf in the freezer

 

Step 11:

Just pull out when needed and let thaw! Enjoy some wonderful homemade chicken stock! My batch made 10 cups of chicken stock!