- It’s economical. When you make your own stock, you use stuff you would normally throw away (like chicken bones and vegetable stems).
- It’s versatile. I use my homemade chicken stock in a ton of different recipes. And, I usually freeze some so it lasts a while.
- It’s cost-effective. Making a homemade chicken stock saves you money over buying the store brands.
For this recipe, I had a leftover chicken carcass from my Roasted Chicken recipe. I suggest you use the same. I combined it with a bunch of veggie scraps (carrots, celery, turnips, onions), then simmered it for about 90 minutes. And that’s pretty much it. It’s super easy and will make some of the best soups and sauces you’ve ever tasted.
|Prep Time||Cook Time||Serves|
- 1 chicken carcass
- 3 whole carrots
- 1 onion
- 2 stems of celery
- 1 turnip
- 2 bay leaf
- 6 cups of water
- 1 tsp. salt
Toss the chicken carcass into a large soup pot and add the carrots, onion, celery, turnip, water, salt, and bay leaf. Bring the water to a boil, then reduce the heat, cover, and simmer for 90 minutes. Strain the liquid once it’s finished into several different tupperwares or jars. You can freeze some and put some in your fridge to use within 7 days.