How to Make Chicken Stock for Chicken Soup Recipes
And besides making delicious chicken soup, this homemade chicken stock recipe can be used for low-fat gravies or flavorings.
Once you’ve tried our tasty, nourishing homemade chicken stock, you’ll never want to use the canned store-bought chicken broth again. And you wouldn’t be caught dead tossing a chicken carcass in the garbage.
Plus, chicken stock freezes easily in freezer containers or zip-lock bags.
So below you’ll find three different ways to make healthy homemade chicken stock, depending on your mood or ingredients in your fridge.
How to Make Chicken Stock Recipe
Homemade chicken stock can be used as a foundation for soups, stews gravy or sauces or to add flavor to whole grain rice or pasta dishes.
For these homemade chicken stock recipes, you need the following:
- A 12-quart stockpot (or a 7 to 8-quart stockpot for half the recipe)
- Perforated or slotted spoon to remove the chicken bones and parts
- A stainless steel skimmer for straining out small bits and pieces
Ingredients:
- 8 quarts of water
- Leftover chicken or turkey carcass, bones, skin and scraps from two or three chickens (depending on their size) or one large turkey
- 2 or 3 small beef marrow bones to help harden fat for easier removal
- ¼ cup apple cider vinegar
- 1 teaspoon natural sea salt
- 2 bay leaves
Directions
1. Add all ingredients to a 12-quart stockpot. (Or use a 7 to 8 quart pot if you want to cut this recipe in half.)
2. Bring to a boil over high heat.
3. Cover the pot, turn heat to low and let stock simmer for 4 hours.
4. Turn burner off and let stock cool on stove for 3 to 4 hours. (This helps leach all the flavor and nutrition into the chicken stock.)
5. Remove all the bones and pieces (strain if you want clear stock).
6. Refrigerate overnight or longer – until fat has hardened on top.
7. Skim off all fat and discard.
Chicken Stock Recipe #2
Cover the chicken bones, parts and skin with 7 quarts (or less) of water, (instead of 8), and, as in Recipe #1 add the following:
- ¼ cup apple cider vinegar
- 1 teaspoon natural sea salt
- 2 bay leaves
- 3-4 stalks of celery with leaves – cut into 3rds
- 2-3 large yellow onions – quartered
- 2-4 carrots – cut in half
- 2 sprigs fresh thyme or 1 teaspoon dried thyme
- 9 sprigs fresh parsley or 3 tablespoon dried parsley
- 1 tsp. black pepper
- 3 cloves garlic – cut in half
Chicken Stock Recipe #3
Instead of a leftover chicken carcass, skin and parts, you can use a raw chicken or fresh chicken parts cut into 2 to 3 inch pieces. (It’s easiest if you get a butcher to hack these pieces up with a cleaver.)
- Use a whole chicken or 4 lbs. of chicken necks, backs, wings, legs and/or chicken feet that have been cut into 2-inch pieces.
- Include the other ingredients from the chicken stock recipe #1. And, if you want added vegetables, include recipe #2 ingredients too.
- Then follow the directions for Chicken Stock Recipe #1.
As you can see, our chicken stock recipes are adaptable to whatever leftover chicken or turkey parts and veggies that you need to use up.
And now that you know how to make homemade chicken stock, you can freeze it in small containers to use later for gravies, sauces or whole grains or make a big pot now from our yummy, healthy chicken soup recipe.
But that’s not all you can do with this homemade health chicken stock.
Besides homemade chicken soup with rice, you can make chicken noodle soup, various bean soups, minestrone soup and chicken gumbo soup.
More Commonsense Health for You:
The Top 10 Healthiest Vegetables List
How to Eat Healthy Eating Healthy Foods
Why Eat Organic Food & What to Buy Organic
List of High Protein Foods Best Sources of Protein
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Posted in: Healthy Living
By Moss Greene Google+
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