Chicken Stock

Hubby and I baked a whole chicken last night, always the beginning of a delicious journey as the carcass is turned into stock, which is then turned into some kind of soup. (I’m not the only one who loves the carcass, either.) Our version is really simple, and I think making your own stock is one of those things that is pretty difficult to f*** up, as long as you’ve got a little sense.

As you boil the bones, the gelatin comes out of them, which is what makes your homemade stock solidify after it’s been in the fridge, but what also gives it that rich velvety texture when it’s hot.

Here’s the basic idea:

  • Chicken Carcass
  • Veggies and Herbs (Carrots, onions, and celery are basics. The leaves of the celery add extra flavor, and our favorite herb with chicken is rosemary. )

Throw in some salt, pepper, herbs, whatever you’ve got on hand, and simmer it all together for a couple of hours. Then strain out the solids and put the liquid in the fridge overnight, so you can skim the fat off the top the next day.

I like to freeze a few containers for future use.

Commence making delicious soups, stews, risottos, and whatever else your little heart desires.

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