Having homemade chicken stock on hand is essential in my house. I have not bought chicken broth in years. So not only am I saving money (which is always a plus), but I am also bringing a healthier version to my table. So if you are looking for a healthier and more budget friendly broth substitution, this is it.
I always have plenty of this delicious and healthy homemade chicken stock in stock. I make a giant batch when I have a chicken carcass. Then I will place the stock in mason jars (about three quarters full), and put them in the freezer. I have on occasion filled them too full. Which is not something you want to do because your jars will crack as the stock freezes. So please try not to over fill them. You can also buy plastic freezer containers if you do not feel comfortable with putting glass jars in the freezer. But do freeze this as it will last longer and you will always be able to have it on hand when you need it.
This homemade chicken stock is the best base for any soup or recipe that calls for chicken broth. Sometimes you will need to add extra salt to a recipe because this stock has way less salt than store bought broth does. So this is something that you need to be aware of. But it adds way more depth of flavor and is much more healthy than store bought. So make up a batch today and enjoy!
Homemade Chicken Stock
- 1 Chicken Carcass
- 24 cups Water (or enough to fill your stock pot)
- 1 large Onion, chopped
- 2 stalks Celery, chopped
- 4 Carrots, chopped
- 5-6 cloves Garlic, chopped
- 2 Tbsp Salt
- ½ Tbsp Fresh Ground Pepper
- ½ Tbsp Thyme
- 1 tsp Chili Flakes
- In a large stockpot add the chicken carcass and water.
- Place onions, celery, carrots and garlic in a cheesecloth bundle and add to the stockpot. Add remaining ingredients.
- (If you have a stockpot and strainer combo pot, add the vegetables in the main stockpot then put the strainer in and add the chicken carcass and fill with water. Then add the remaining ingredients).
- Bring to a boil over medium-high heat.
- Reduce to a simmer for at least three hours, stirring occasionally. The longer you let it simmer, the more flavor you will get out of the chicken carcass.
- Remove the cheesecloth bundle and place the vegetables in a food processor and blend until smooth. Set aside.
- Strain the stock and discard all the chicken bones.
- Stir in the blended vegetables.
- To save for later, let the stock cool then pour into mason jars, filling only three quarters of the way full. Place in the freezer.
“Therefore I say to you, do not worry about your life, what you will eat or what you will drink; nor about your body, what you will put on. Is not life more than food and the body more than clothing? Look at the birds of the air, for they neither sow nor reap nor gather into barns; yet your heavenly Father feeds them. Are you not of more value than they? Which of you by worrying can add one cubit to his stature? So why do you worry about clothing? Consider the lilies of the field, how they grow: they neither toil nor spin; and yet I say to you that even Solomon in all his glory was not arrayed like one of these.”
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