I just recently started making my own chicken stock, and it could not be easier. Like I mentioned on Facebook last week begin saving leftover chicken bones and veggies that are about to go bad. I keep a chicken bone and a veggie Ziploc bag in the freezer. Don’t throw the tops of the celery away, instead stick it in your veggie stock bag. Anytime we have chicken on the bone, a rotisserie chicken, etc the bones and even skin go into my bag. Once I have collected enough of each I make up a batch of stock and the collection process starts all over again.
I love using my pasta insert in my big 8 quart pot to make the stock, that way I can just toss all the chicken and veggies once I am done and place a strainer over my measuring cup to collect anything that fell through the cracks.
There is no reason to ever buy store bought stock again. Making your own is easy and free. Collect and wash out jars from pasta sauce, they make great (free) containers to hold your stock. Make sure to not fill up your jars all the way, like I did. Do as I say not as I do. I had one explode in the freezer this morning.
- Chicken bones and skin
- Assorted vegetables and herbs (I use carrots, onions, celery, parsley, garlic)
- In an 8qt stock pot, using a pasta insert if you have one, add chicken bones and veggies. Fill about ¾ of the way up with water and bring to a slow boil. Skim off foam.
- Reduce heat and allow to simmer covered 2-3 hours. Add salt to taste after simmering. I typically only use about 1 tsp.
- Set aside and allow to cool before jarring.
- Divide the stock among your jars and freeze. Be sure to label how much is in each jar. Typically I freeze in 1, 2, and 3 or 4 cup portions.