Mad Easy DIY Chicken Stock

I cut up some whole chickens and saved the backs and necks. I had about 2 lbs worth sitting in the freezer so I decided why not give this stock thing a shot. I checked out a few recipes around the web to get some ideas and then I delved into my stock adventure. I felt that making chicken stock should be uncomplicated and an easy way to reuse scrap parts. So, with that in mind, I set out to make my own…I grabbed my scraps, some veggies, fresh herbs, and spices and tossed everything in a pot with water and let it simmer for a long ass time. A couple of additional steps were needed to refine the stock, but nothing crazy…strain it, fridge it overnight, then bottle, bag, store, and freeze the next day. Dunzo.

Prep time: ~10mins
Cook time: ~8hrs + overnight chill in fridge

Get yourself:

  • ~2-3lb Chicken parts (backs, necks, leftover carcass, etc.)
  • ~1C White wine
  • ~6 Stalks celery
  • ~2C baby carrots or 4 whole carrots halved
  • ~6-8 Parsley bunches with stems attached
  • ~10 Sprigs fresh thyme
  • 2 Cloves fresh garlic smashed and skin removed
  • 2 Bay leaves
  • 1 Onion, top and bottom cut off and peeled
  • 1.5T Peppercorns
  • 1.5T Kosher salt
  • ~2Gallons water
  • Big sauce pot
  • Mason jar
  • Ziploc sandwich bags
  • Patience
  • A day when you can leave a pot on simmer for ~8hrs

Thawed chicken goes in pot

If you don’t have scrap chicken you can buy chicken backs at the supermarket…

…dirt cheap

Toss all of your veggies and herbs into the pot

Don’t kill yourself just rough chop, tear, throw in whole, who cares?

Toss in your peppercorns, salt, and bay leaves

Add in your wine and water

Water amount will vary depending on the size of your pot…

Don’t sweat it, just make sure it’s enough to cover all of the ingredients by at least 2″

Simmer for ~8hrs

Don’t boil (something about fat emulsification and cloudy stock)

When it’s finally done, strain all of it through a sieve

You can save the chicken and carrots, let cool, remove bones, and feed to dogs

My little guys loved it…

…nothing goes to waste!

(optional) Line sieve with mad layers of cheese cloth and strain again

Depends how fanatical you are…

Throw the stock pot in the fridge to cool overnight

Fat will harden on the top

Using a big spoon, skim all the fat off the top and trash it

You can strain again to get all the little fat pieces that get away from you…

…kinda like the last cheerio in the milk that you swear is intentionally swimming away from your spoon

Big bowl of stock

Time to store it…

Ahhhh…ladle some of that liquid gold into a glass jar

Freeze the rest

Here’s how…

Stuff a Ziploc sandwich bag into a 16oz cup and drape over

Grab your ladle

Fill with ~2 ladle’s worth of stock

Seal and set aside

Do this until all stock is used up

Store the Ziploc bags in a big Ziploc freezer bag

When you’re ready to use just take out to defrost

I ended up getting ~10 sandwich bags of stock…

Come on, how freakin’ easy is that?!

Stop wasting money on that garbage loaded with MSG and make your own!

…you’re welcome…

🙂

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2 responses to “Mad Easy DIY Chicken Stock

  1. I’m so glad to see that you took the outer peel of your onion!
    I’ve seen so many recipes telling people it’s OK to leave those on – it might be ok (although I would submit that sometimes onions can have black mold in between those, not good eats) but it gives the stock such a murky/dirty color.

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