Homemade Chicken Stock

I pride myself on not being wasteful...especially in the kitchen! This chicken stock is easy to make, and extremely good for you! It is full of amino acids that aids immunity and is loaded with vitamins. I guess there was a reason my mom always made that pot of soup when I had a cold!

Check out this article from Louise Hay to read about all the benefits of bone broth! It is really amazing! It makes you just want to drink this stock by the glass full!

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To start... I use the carcass left over from my Versitle Whole Chicken recipe. Or you can use a rotisserie chicken purchased from the deli at the grocery store. Place the carcass in a stockpot and fill with water.

Next, chop your veggies. This recipe is very forgiving... so, if you want to add a few more carrots or stocks of celery... go for it! When done chopping, add these to the pot.

Next, add the parsley... This was the first time I used the parsley from my garden window. Sooo excited! If you don't have fresh parsley on hand then using dry parsley will work just fine.

Now, add the salt, peppercorns, and bay leaves to the pot and bring the mixture to a boil.

Then turn the heat down, cover, and let simmer for about an hour and a half. It's around this time my mouth starts watering because the house is starting to smell like Thanksgiving!

Let the stock cool down, then strain with a sieve. Discard the solids.

Voila! Now you have yourself some pretty darn good chicken stock full of flavor and vitamins! Just look at that color!

Check below for a list of ways to use the stock. It can be used right away or put in the freezer for a rainy day!

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Homemade Chicken Stock

1 Chicken Carcass

8 cups of water

1 brown onion, quartered

2 carrots, peeled and halved

3 celery ribs, halved

1 bunch of parsley

1 tsp salt

1 tsp black peppercorns

2 bay leaves

1. Use the carcass left over from my Versatle Whole Chicken recipe or a rotisserie chicken purchased from the deli at the grocery store. Place the carcass in a stockpot and fill with water.

2. Next, chop your veggies and add these to the pot.

3. Add parsley, salt, peppercorns, and bay leaves to the pot and bring the mixture to a boil.

4. Reduce heat to a simmer, and cook for an hour and a half.

5. Let cool, then use a sieve to strain the stock.

Can be stored in the refrigerator for about 3 days or in the freezer for 2 months.

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Ways to use the chicken broth

• Use in place of water

• Use as a base for soups and stews

• Use when making rice

• Use to boil pasta in

• Use to steam veggies in

• Use in stir-fry

This chicken stock recipe can be used for just about anything! This recipe is a great way to keep the waste down in the kitchen, add flavor and vitamins to your meals, and to save money!