Making your own chicken stock is super easy and cheaper than buying it from a store. This simple recipe uses leftover chicken bones from a whole roasted chicken(recipe here), but you can also use any leftover bones you have(adding in a ham bone actually adds a ton of flavor). Basically you just dump all your ingredients in a pot(or crock pot), let it cook for a while and you have perfect homemade chicken stock!
- Bones, carcass and drippings from a whole roasted chicken (recipe for roasted chicken here) NOTE: If you have any other leftover bones from a ham add them here for a little more flavor. Also if you are using cleaned, leftover bones without any drippings you might want to add a pinch salt, pepper and garlic pepper for a little more flavor.
- 1 tbsp apple cider vinegar(or white vinegar) NOTE: The vinegar draws the marrow and nutrients out of the bone so you get a richer, more flavorful, and healthier stock
- 1 bay leaf
- Any vegetables you have lying around. The most common vegetables are carrots(typically 2 large), celery(typically 1-2 stalks), and onion(typically half of a large onion). I used 2 large carrots, 1/2 large onion, and a package of shiitake mushrooms because that is what I had around. You can really use any vegetables but be careful with veggies like radishes, turnips and potatoes because they can add a bitter taste to the broth.
- 1-2 cloves minced garlic
- 8-10 cups of water NOTE: The water must cover your ingredients. If you want a stronger stock, use less water or more bones, and if you want a lighter stock add more water. I used 9 cups of water in my broth.
- In a large pot or crock pot add your chicken carcass, bones, and drippings.
- Roughly chop all your vegetables and mince your garlic and add them to the pot/crock pot. Add in your apple cider vinegar and bay leaf(and any spices you want) now.
- Add in water to cover the carcass and vegetables. You can add more or less water depending upon how strong you want your stock to be as long it covers the bones and veggies.
- If you are using a pot on the stove, bring the pot to a boil over high heat and then lower the heat and simmer the stock for 1-1/2 hours. If you are using a crock pot you can either turn the crock pot to high and cook the broth for 3-4 hours. Alternatively, if you want to cook it overnight/all day and not have to worry about it, turn the crock pot to low and cook for 8-10hours.
- Remove the carcass/bones from the broth and strain the broth through a sieve/strainer/towel/cheesecloth to separate the stock from the vegetables. You can save the vegetables and use them in a soup later or toss them. If you are using a towel/cheesecloth, let the broth cool a bit so you don’t burn yourself. NOTE: The carcass may fall apart so you may have to remove it in pieces and you may have some small bones remaining in your veggies when you strain it so be careful if you are saving them for a soup later.
- Let the broth cool on the counter and scoop out the layer of fat that forms at the top.
- Store the broth in a sterile container( I like to use glass containers). The broth will last about a week in the fridge and up to 3 months in the freezer.
Serving Size: 1 cup Servings: 8-10
Nutrition Data based on broth made with carcass and drippings from a whole roasted chicken, 2 large carrots, 1/2 large onion, 8 oz of mushrooms, minced apple cider vinegar, 9 cups of water and a bay leaf.
estimated by http://caloriecount.about.com/