Winter is coming. Soup season is here. Time to fill the freezer with homemade chicken stock. Easy to make and full of flavor, it will add depth to soups, sauces, rice, casseroles and everything else.
Chicken bones, vegetables and fresh herbs boil together to create a softly seasoned, but utterly chicken-y broth. I used a rotisserie chicken carcass (sounds rather unappetizing, but can’t think of a better word to describe – maybe chicken skeleton…?) , vegetables from the fridge and fresh herbs. Depending on what I have on hand, the vegetables and herbs vary each time. There is no strict recipe. I’ve used ginger, potatoes, bell peppers, mushrooms, and broccoli. It is all delicious! The recipe below includes the vegetables I usually add.
Homemade Chicken Stock
1 chicken carcass
1 carrot, sliced
1/2 onion, cut into chunks
2 garlic cloves
1 celery stick, cut into pieces
1 bay leaf
2 fresh parsley sprigs
2 fresh thyme sprigs
1 fresh rosemary sprig
4 peppercorns or 1 tbs cracked pepper
Put all ingredients into a pot. Cover completely with water. Bring to a boil and simmer for 45 to 60 minutes. Strain the stock. Discard vegetables and chicken. Allow broth to cool. Pour stock into individual serving sized storage containers and freeze.