Use What You Have Chicken Stock
Below is the recipe for homemade chicken stock but don't forget that these are just general guidelines, feel free to just use what you have!
Servings: 24 (1.5 gallons)
- 4 lbs. chicken carcass
- 2 gallons water
- 2 onions
- 5 carrots
- 3 celery stalks
- 1 parsley bunch
- handful of peppercorns
- 2 bay leaves
Roughly chop the veggies into evenly sized chunks.
Add chicken carcasses and all of the above ingredients to the stock pot. Fill pot with cold water. Bring to a boil and then reduce heat to a simmer.
Let cook for 1-2 hours. Strain off impurities of the stock if you want.
Strain stock through a fine mesh sieve and let cool on counter for a bit before adding it to the fridge.
Let the stock cool in fridge overnight. The next day you can strain the fat off and discard.
Portion the stock out for the fridge and freezer (you can strain one last time with a cheesecloth if you want). I usually keep a few cups in the fridge and store the rest in the freezer.
Simmer time is mostly dependent on your day. A longer simmer time produces a more concentrated stock.
Start keeping your chicken carcasses in a bucket or ziploc in the freezer.
You can also keep your vegetable odds and ends to use for stock.