Tuesday, September 27, 2011

Homemade Chicken Stock........by request

Hello friends.  I am in between cough medicine coma's to bring you a recipe that was requested by a couple of people.  Tonight I got it as a request by one of chefwannabe's biggest fans.  It must happen, and it must happen now!  This is gonna be a quick one, so hold on tight and use this recipe soon!  You can freeze extra stock in quart containers and it is awesome to have on hand!  I get quart soup containers from my
favorite Chinese restaurant the round clear plastic ones.  Perfection.  

1 whole chicken or 3-4 lbs of chicken pieces
8 cups COLD water (It may take more or less depending on the size pot you are using.  Just make sure the chicken is completely covered in water!)
2 large onions quartered
4 stalks of celery, halved
4 large carrots, peeled and halved
1 tsp dried poultry seasoning
1 tsp thyme
2 tbsp salt
1 tbsp pepper
3 tbsp dried parsley
2 crushed cloves of garlic (optional) sometimes I do, sometimes I don't.

Get your chicken unwrapped and ready to go.  Remove gizzards and make sure to use the neck!  In your pot, put in 8 cups of COLD water. When your water is cold and the chicken and water heat up together, it draws more flavor from the bones as opposed to putting a cold chicken in boiling water.  Add your veggies and seasonings into the cold water and stir.  Add chicken and set your burner to medium, simmer for approx 3 hours on low to medium with a lid ON!

When chicken is fully cooked, remove into a bowl or plate.  Remove veggies and put in a bowl.  Put stock in the refrigerator to cool completely.  The fat will rise to the top and harden.  This process could take up to 4 hours. You can speed it up in the freezer if you like. Remove fat.  Take carrots, celery and onions, and process in your food processor until liquefied.  Add to stock. The flavor addition is amazing and I can sneak the veggies in and my husband has no idea!  It will give it a great rich color too!

At this point you can either use the stock right away or freeze it in containers or Ziploc bags. Stock can always be frozen in an ice cube tray as well if you may need small portions for gravy or sauces.

Remove your chicken from the bone and use or freeze as well.


Your chicken noodle soup with homemade stock lovin' chefwannabe


  1. In my world...NO! Sometimes I wait and just put a whole crushed clove in while I am reheating it so I can have it depending on what I am using it in. Garlic is from GOD!

  2. Thank you so much for this I have been wanting a great stock recipe. It sounds so yummy! Yes Garlic is from God!

  3. Great tips. I also prefer to make chicken broth from scratch.......will remember to follow your tips next time.