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How to Make Chicken Stock

We can get at least two and often three or more meals from a whole chicken.  I often roast mine for the first meal (still working on perfecting fried chicken).  My next step is to pick off the remaining meat that's easy to get to.  I set this meat aside for another meal - chicken salad, pot pie, chicken and noodles.  Then, I take the carcass and make chicken stock to use in chicken and noodles, mashed potatoes, soup - whatever you use stock in.  I've made stock 2 ways and you can probably find more "culinary correct" methods if you search on line.
Method #1:  Toss the remaining bones, etc. in the crock pot, cover with water, add some onion, carrots, salt and pepper and let it cook 8-10 hours on low.  Strain the solids out and voila' - chicken stock.  Use it fresh within a few days or freeze for several months.  If you're frugal (like me), you can pick through the bones and find another cup or so of meat to use in another meal.
Method #2:  Toss the leftover bones into the freezer and save until you have several carcasses.  Put in a stock pot, cover with water, add an onion, carrots, salt and pepper.  Bring to a boil, turn the heat down to simmer for 6-8 hours (some say 12-24 hours but I'm not that patient).  Strain and use or freeze the stock.  You can still pick the meat off the bones and use.
Buy DFF chicken bones for stock
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