Homemade Chicken Stock
Homemade Chicken Stock
I don’t know if this is new news, but you need to be making your own chicken stock! Homemade chicken stock is so beyond superior to the cartons you buy in the grocery store; both in flavour and nutrients. And you don’t even need a recipe, but you can use this as a guideline.
Homemade chicken stock has better flavour and richness than the store-bought versions, and it’s surprisingly low effort. My slow cooker method essentially does all the work for you!
Start collecting your chicken bones and store them in a zip lock bag in the back of your freezer until you have enough for a batch of broth. Think: rotisserie chicken leftovers, turkey bones, anything will do!
By slowly cooking the stock for 12+ hours, you are releasing the collagen from the bones (including glucosamine, amino acids, electrolytes, calcium, gelatin, and more). You can sip this straight like bone broth, or add it into soups and stews.
Added bonus: keep this on hand when you are feeling a little under the weather. This will make you feel better in a jiffy!
Homemade Chicken Stock
Ingredients:
4 lbs chicken bones/carcasses
1 onion, quartered
2 celery stalks, cut into 1/3rd
2 bay leaves
1 handful of parsley leaves
1 tsp salt
1 tsp whole peppercorns
1 tbsp apple cider vinegar
Directions:
Place all ingredients into a slow cooker and top with 8 cups of water or enough to submerge the chicken bones.
Set the slow cooker to manual, then choose LOW heat. Let the slow cooker un for 10-12 hours, or overnight.
Pour the stock through a sieve into another large bowl or pot.
Measure out into containers for storage and faster cooling.
Allow to cool, and then refrigerate.
Notes:If you do not have a slow cooker, don’t worry! You can do this recipe in a large stock pot on the stove top. Just simmer the carcass and flavourings in water for 3 hours. Remove from the heat and allow to cool.
A little vinegar helps extract nutrients from the bone. Only use a splash, you cannot taste it and it doesn’t make the stock sour at all.
Keep your homemade stock in the fridge for 5 days or in the freezer for up to 3 months.
Recipes where Homemade Chicken Stock is used:
Once you make your own stock, you will never go back! Did you make your own? Are you a convert? Tell me all about it in the comments below!