Homemade Chicken Stock

Why haven't I ever thought of making my own chicken stock before?  Probably because I haven't cooked whole chickens very much in the past - not until recently!  Now I love roasting whole chickens because it serves so many purposes.  I like having the option of the different kinds of meat.  I love having leftover chicken to last for a couple of days to add to sandwiches or salads.  And I love the fresh, non-preservative broth I can make once I've used all the meat I'd like.  This really is so simple.  Just takes a couple of hours simmering over the stove and wah-lah: super yummy, flavorful, more healthy-for-you chicken stock!  Next time you roast a chicken - save the bones - give this a try!

 

Homemade Chicken Stock
Yield: About 10 cups broth

Ingredients
1 leftover whole chicken (bones, meat, skin, etc.)
1 onion, sliced into large chunks
1 celery stalk, cut in half with leaves still attached
2 carrots, peeled and cut into large chunks
3 fresh rosemary sprigs
1 bay leaf
3 whole cloves
salt and pepper, to taste

In a large pot place all chicken bones, leftover meat and skin inside.  Add all other ingredients on top.  Cover with water and season with salt and pepper to taste.  Bring to a boil then lower heat to low/medium-low and simmer for 1 1/2 hours.  Place a large colander over a large bowl and strain broth from pot into large bowl, leaving all chicken parts and vegetables in colander.  Discard vegetables and chicken parts.  Allow broth to cool in the bowl a little before pouring into jars.  Once cooled, pour broth into storage jars, cover with lids and store in the refrigerator.  This broth will last a week or so in the refrigerator or several months in the freezer.

Recipe Source: tastyonmymind