Chicken Stock

Here’s a pantry staple. I do sometimes buy chicken stock, but I like the flavor of homemade and like to make use of leftover chicken bones. I got started making my own stock with a recipe from my Betty Crocker Cookbook for Chicken and Broth that uses a cut up raw chicken. Occasionally I use still use the raw bones method, but generally I like to use the leftovers from a roasted chicken.

Chicken Stock

1 3-4 lb. rotisserie or roasted chicken

12 baby carrots

2 stalks celery cut into large chunks

1 onion quartered

1 bay leaf

2 sprigs fresh parsley

1 teaspoon salt

½ teaspoon pepper

• Take the meat off the chicken—save it for soup, enchiladas, chicken potpie, etc.
• Put the bones, skin, and juice/pan drippings from the chicken into a medium sized pot.
• Add the carrots, celery, onion, bay leaf, and parsley. Season with salt and pepper.
• Add about 5 cups of water, enough to cover the bones and veggies.
• Bring to a boil with the pot uncovered at medium heat.
• Cover the pot and reduced heat to a simmer. Simmer for 2 hours.
• Strain off broth. Discard the rest. (I do usually save the carrots because the little guy likes them.)
• Pour broth into a gravy separator or refrigerate to make it easier to skim the fat.
• Yields about 5 cups broth and 4 cups chicken.

Notes: You can easily double this recipe; just use a bigger pot. This flavorful stock can be frozen in smaller amounts so that you can take out however much you need at a time.

Question

What is your favorite use for chicken broth?