How to Make Chicken Stock

--To make chicken stock, start with scraps of chicken or chicken carcasses. (Save them up in the freezer until you have enough to make a big batch of stock.)

--You also need onions, celery, and carrots. If you have any veggies that are past their prime, this is the perfect use for them.

--Put the chicken scraps, onions, celery, and carrots in a huge stock pot with water. I also use a little bit of chicken soup base to speed up the process a little. (Do NOT use bouillon cubes, they are way too salty.)

--Let it cook all day at a very low simmer, adding water whenever it gets low.

--After the stock has cooked all day (or at least for a few hours, I usually reduce it by about 1/3 before I scoop out the vegetables and discard them.

--When you're through cooking it, remove the meat and veggies and strain the stock somehow. I use a yogurt strainer and a fat separator, which removes the fat by taking the liquid off the bottom. Any fine strainer will work. You can also remove the fat by cooling the stock, then spooning off the hardened fat.

--Now you have delicious chicken stock ready to put in the freezer and which can be used in a huge variety of dishes.

To find some of the recipes where I've used homemade chicken stock, just enter the words "chicken stock" in the search box located in the top left corner on Kalyn's Kitchen.

Enjoy!


This printable recipe from KalynsKitchen.com.