I try to not waste any part of the chicken when I have a rotisserie or whole chicken on hand, so I always keep whatever leftover meat and bones on hand to make chicken stock! This recipe is perfect to freeze, as a base for soups, stews, and you can season this to your liking.
Chicken Stock Recipe
Ingredients
- 1 Chicken Mainly bones with some meat left on it is fine. Can also use a rotisserie chicken.
- 1 Onion Quartered
- 1 Carrot Roughly chopped into 5-7 pieces
- 2 Cloves of garlic Left whole
- 1 ½ Stalks of celery Roughly chopped into 5-7 pieces
- 1 tsp Salt To taste
- 1 tsp Pepper To taste
Instructions
- See notes below if taking the meat off a chicken first and not starting with mainly bones. After taking the meat off the chicken, place the bones, onion, carrot, celery, and garlic into a sauce pan with enough water to basically cover the bones.
- Place on a stove top and boil for 3 to 5 minutes,turning the heat down to medium-low and simmering for one hour.
- Taste the chicken stock and season with salt and pepper as needed.
- Strain the bones and items out of the stock before storing and discard the carcass, saving any veggies or meat bits to add back in if you’d like.
- Place into Tupperware containers or freezer zip-lock bags. Store for up to 2-3 months in the freezer. If you keep the chicken stock in the fridge, it should last up to 2 to 4 weeks, if not longer.
Notes
- To remove meat from a chicken:
- It's easier to do this when the chicken is warm.
- Take the wings and drumsticks off first.
- Cut the chicken down the spine and away from the rib cage to remove the right and left breast pieces.
- If you flip the chicken over, some chicken may be hiding underneath (usually the dark meat). Be careful about bones!
