Homemade Chicken Stock

I have been trying to be less wasteful, in reference to the Paleo Banana Bread post a week-ish ago. I have been buying organic rotisserie chickens for some time now, its an easy go to for Hudson’s lunch. Toss in a quesadila or pieces along side some noddles. But I toss the carcass every time. Well I finally decided to take the plunge and try to make chicken stock from it. Why not right!? It was easy peasy! By making it myself I had control of every ingredient. I will not have to search a label because I MADE IT!


Okay, I am a wing it kind of person in the kitchen I add a little of this or that, then forget how to replicate it. Anywho, the same premise was applied to the chicken stock. I rummaged through my pantry and looked up a couple recipes on line to get a guideline. So here it is.


One Chicken Carcass, keep the bones and the dark meat there is a lot of flavor in both. About 5-6 carrots washed and cut in half. Same amount of celery and same process. An entire white onion, quartered. A few sprigs of Thyme( because I had it on hand, you could use rosemeary or sage.) I added some salt and pepper. Put everything in a heavy bottomed pot and add enough water to cover the chicken. Let it simmer for 4 hours on low-medium heat. I would stir it every once in awhile. After the time it up strain the liquid from the bits and pieces. Then toss the bits. Let the liquid cool and store it in a glass jar for up to a month. Easy Right! Try it out, for the first attempt it tasted AMAZING!

Tasty! Have a good week Friends!

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