Basic chicken stock is a staple on my stove throughout the winter months and in my freezer the rest of the year. There is nothing quite like roasting a chicken, enjoying it thoroughly and using the leftover carcass to make stock. Simple, delicious, and made with just a few ingredients. Stock can be used for soups, rice dishes, steaming, as a base for sauces, gravies and more. One of my fondest memories of my childhood was watching my mother make her chicken stock in her favorite dutch oven. How lovely it is for me to have that dutch oven and be able to use it. Honestly, there is no other pot in my kitchen that makes stock as good as my mother’s pot does.
Equipment Needed: A large dutch oven or stock pot with a cover
1 roasted leftover chicken carcass, meat picked off
1 or 2 whole carrots, no need to peel
1 or 2 stalks of celery
1 small onion, cut in half, no need to peel
3 or 4 garlic cloves, optional and no need to peel
- Place your chicken carcass in the dutch oven, throw in the other ingredients, and add enough water to cover the chicken.
- Bring to a boil, reduce heat to low and simmer for 1 to 3 hours.
- Strain and use your stock straight away or cool completely before pouring into containers to refrigerate or freeze for future use.
Note: At this point, the carcass can be used again to make bone broth, a fabulous nutrient rich broth. See my “The Healing Kitchen” column to learn more.