Monday, July 9, 2012

Industrious Summer Part 1: Homemade Chicken Stock

Since I began to buy into the nutritional broth thing, I decided to give it a whirl. This includes buying whole organic chickens, and planning meals around that. My friend Amanda, who I mentioned in the previous post, would make broth once a week, and if you go through it that fast that is a great idea, for us I only need to make broth about twice a month.

Any meal you make with a whole chicken, the spices you used will always lend their unique color to your broth. So keep that in mind as you make yours at home, the shades will vary from light to dark. Also, freely experiment with the type of vegetables you put into the water as you're creating the broth. The most healthful vegetables you could put into your broth are organic, and more specifically try using carrots, celery, onions, garlic, fresh herbs, or even lemon if you'd like. The weirdest broth I've created so far was from a chicken marinated with indian spices and yogurt, the broth was pretty much red and spicy. It was delicious for the soups I made with it. So don't fear, just have fun with your experimentation!

Once you've accomplished this industrious task, and have tasted the vast difference of quality and flavor, you'll be hard pressed to go back to store-bought broth. Homemade stock adds depth of flavor, amazing nutrition, meal satisfaction, and helps save money at the grocers!  Hope this post helps with inspiration to at least try it, leave feedback if you'd like!

Homemade Chicken Stock
Active Time: 5 minutes Total Time: 4 hours
Chicken carcass, any and all chicken remains
5+ cups cold water
1 carrot, roughly chopped
1 celery stick, roughly chopped
1/2 lemon
1/2 onion, roughly chopped
1 clove garlic
fresh herbs, ie parsley, fennel greens..

How To:
1) Place chicken carcass and water in dutch oven over high heat. Make sure there is enough water to cover the chicken. Add in optional vegetables. Bring to a boil. Drop heat down to low, cover pot, and let simmer for 2 - 4 hours.

2) Strain chicken broth through a metal sieve over a large bowl. Throw away all of the bones and all that remains in the sieve. Set broth aside.

3) Fill sink with water about 3-4 inches high. Also add ice to the water to create an ice bath.

4) Prepare 6 mason jars, or any resealable tupperware. Using a funnel, place over mouth of jars and pour broth through. Fill up only 3/4 full to allow for expansion in freezer. Seal jars gently, don't over-tighten. Place jars or tupperware in the ice bath, so that the water goes halfway up the side of the jars. Allow the broth and jars to cool for 30 minutes, refreshing the ice as need be. Once cooled off enough, tighten all of the lids and place in the freezer and/or fridge, however you foresee using it.

5) To use if frozen: Place lidded jar in a bowl. Run hot water over it allowing the lidded jar to sit in the hot water for about 10-15 minutes. Pour into a saucepan, and let it simmer for 15 minutes or until it is all melted. Add hot broth to whatever you are cooking.


  1. I love this, I do it maybe once or twice a month as well! Id love to try the indian spiced chicken version though, that sounds really great and would be delicious in a lenti soup!

  2. Yum! That does sound good. Thanks for stopping by :)

  3. I second Kristin's lentil soup suggestion! I will also be making a chile spiced version... we love chicken tortilla soup at my house and spicy chicken broth? Win.


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