How I make Chicken Stock

I promised a few weeks ago that I'd go over the way I make chicken broth.  Most recipes I've found online call for a huge amount of chicken bones.  I don't have space to store bones, so I make it as needed and when I have a few bones available.

Start off with some chicken bones.  I think cooked bones are recommended by most, but I've found I get a more flavorful stock if I use raw.  This picture is actually a mix of both.  This came from one 3 dollar organic package of thighs and legs from whole foods.  I typically buy bone in because I don't want to pay for someone's processing.

Throw said bones in a pot full of plain water. Add some carrots and celery.  A bay leaf, or any other herb that you prefer.  Sometimes I just throw in rosemary and salt.  Keep it simple.  Remember your not making chicken soup, your making stock, which is just an ingredient for cooking.  Plain is better here so you can tweak the recipes you use the stock for better.

After about three hours covered at a gentle boil,  you'll have a stock that looks like this.  That's when I uncover it for about 30 minutes and bring the temperature up to a rapid boil.  After that I strain it through cheesecloth and a strainer.

I put them in clean freezer safe canning jars, and store them in the fridge overnight.  As they cool the fat rises to the top, and I can skim it off easily.  Then they're ready for the freezer, where they can be stored for up to three months.  This particular batch made 5 half pints.  If you've never made chicken stock I highly suggest you try.  It's so easy, you can't mess it up.  You've just saved yourself bucks because your using things you would have normally tossed in the trash.