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    Home » Most Recent

    Guilt Free Chicken Stock

    February 24, 2023 By Patrick 4 Comments

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    I hope this batch of Guilt Free Chicken Stock inspires you to make some stock at home!

    I used to be super picky about having the right proportion of bones to veggies to water, but not anymore!  Now I just make it when it sounds good 🙂 

    This batch is the perfect example of that newfound approach -- I hope you get some ideas from it!  

    How To Make A Quick Batch of Chicken Stock

    Do you ever put stuff in the fridge and then completely forget about it?

    That's what happened with this chicken carcass:

    Leftover chicken carcass in the freezer

    It had been in the freezer for a few weeks and it was completely off my radar. 

    I've been buying whole chickens lately, and this was a leftover bird with breasts and thighs removed, but wings still attached. 

    So it weighed about 2.5 lbs. -- in the past I would try to get a higher bones-to-water ratio, but lately I just wing it 🙂

    I roughly chopped two older onions and diced up a couple carrots, cooking these in some oil over medium heat:

    Cooking onions and carrots for the chicken stock

    I also added a few crushed peppercorns.   Note:  I typically don't add salt to stock as I feel it gives you more leeway down the road.

    Once the onion is starting to brown you can add whatever else you find in your fridge.  For this batch that meant adding the chicken carcass along with a half bunch of cilantro:

    Adding cilantro and the chicken carcass to the stock

    I filled this 2 gallon pot to the brim with cold water and brought it up to a boil. 

    Note that you could use a single gallon pot with these exact components to get an equally good but more concentrated batch of stock. 

    As the water comes to a boil you'll probably get some foam rising to the surface. 

    Foam rising to the surface as the chicken stock heats up

    You can skim off and discard the big chunks of foam, but don't worry about getting rid of every last bit. 

    Once boiling you can reduce the heat to a simmer, cover, and let the heat work some magic for 1-2 hours. 

    Here's how this batch looked after a 90 minute simmer:

    Batch of chicken stock after simmering for 90 minutes

    Looks great right?!

    It will also fill your kitchen with the aroma of comfort.  This is a wonderful side benefit of making stock as it will cozy up your home for the rest of the day. 

    Set this aside to cool for a bit and then give it a big strain.  I usually remove the big chunks with tongs and then send it all through a fine mesh sieve.

    Stock after being strained through fine mesh sieve

    I used to give it a final pass through cheese cloth for an ultra fine strain, but even that has fallen by the wayside over the years 🙂

    This 2 gallon pot produced about 7 quarts of liquid heaven.

    2 gallons of homemade chicken stock in mason jars and tupperware containers

    I usually plop a couple of the Mason jars in the fridge to be used over the coming days, and put the rest in the freezer where it will keep for months at a time. 

    As it cools the fat will solidify and rise to the top -- you are welcome to scrape off and discard some of the fat, but lately I keep most of it as it does wonders for flavor. 

    2 quart Mason jars full of freshly made chicken stock

    It's already got a savory, complete flavor all by its lonesome.  I will sometimes even heat some up, add a pinch of salt, and then drink it from a glass 🙂

    It's a massive upgrade compared to store-bought stock, and it will work wonders in your enchilada sauces, soups, and even dishes like Birria.   As an example, here's what I've been using it for lately:

    Roasted Poblano Soup (and Quick Poblano Soup with Mini Pico Quesadillas)

    Bacon Red Pozole

    Quick Eggs Poached in Salsa

    Easy Mexican Beans and Rice Soup

    Ancho Chicken Enchiladas

    Arroz con Pollo

    Cilantro Lime Rice

    Making your own stock is a kitchen gamechanger!  I hope this post inspires you to go for it 🙂  

    Enjoy!!

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    Batch of chicken stock after simmering for 90 minutes

    Guilt Free Chicken Stock

    Lately I just make chicken stock whenever I feel like it, without worrying too much about exact measurements. This is the latest batch 🙂
    5 from 1 vote
    Print Pin Rate
    Prep Time: 15 minutes
    Cook Time: 1 hour 30 minutes
    Servings: 16
    Calories: 71kcal
    Author: Mexican Please

    Ingredients

    • 2-4 lbs. chicken bones or chicken carcasses
    • 2-3 onions
    • 3-4 carrots
    • 1/2 bunch cilantro
    • crushed black peppercorns
    • 1-2 gallons cold water

    Other ingredients to consider:

    • celery
    • parsley
    • thyme
    • bay leaves
    • chicken feet

    Instructions

    • Give the onions and carrots a rough chop and cook them in a glug of oil over medium heat.
    • When the onion is starting to brown add the remaining ingredients. For this batch that meant: chicken carcass, 1/2 bunch cilantro, some crushed peppercorns, and 2 gallons cold water.
    • Bring this mixture to a boil. You can skim off and discard any foam that rises to the surface. Once boiling reduce heat to a simmer, cover, and let cook for 1-2 hours. (This batch simmered for 90 minutes.)
    • Set aside to cool, then send it all through a fine mesh sieve. Portion your stock into Mason jars or tupperware containers. I usually put some in the fridge where it will keep for a few days, and put the rest in the freezer where it will keep for months.
    • Note: at it cools the fat will rise to the surface and solidify. You are welcome to scrape off and discard as much of it as you want. Lately I keep most of it as it does wonders for flavor 🙂
    Like this recipe?Click the stars above to rate it or leave a comment down below! @mexplease

    Here's the latest addition to the site:  15 Minute Creamy Chipotle Chicken.

    This 15 Minute Creamy Chipotle Chicken is a great meal to rely on when you need good food NOW.

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    Reader Interactions

    Comments

    1. Seth A. Weil

      February 28, 2023 at 12:27 pm

      "Wing it!" I see what you did there!

      Reply
      • Patrick

        February 28, 2023 at 9:16 pm

        🙂

        Reply
    2. Anne High

      February 25, 2023 at 11:26 am

      I’m assuming the carcass is raw, correct?

      Reply
      • Patrick

        February 28, 2023 at 9:20 pm

        Hi Anne! Yeah I used a raw carcass for this batch, but you can also make stock using the leftover bones of a roasted chicken. Cheers.

        Reply

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    Hey, I'm Patrick! I spent 2 years living in Cozumel and got obsessed with Mexican food. I built this site to share all the recipes and techniques I've learned along the way. Read More…

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