Monday, October 09, 2017

Update... Homemade Chicken Stock...



Waaaaay back in July of 2009, I shared about how I make chicken stock.  I am very well aware of the fact that you can buy this at the store in cans or boxes.   I have definitely used the store bought stuff before.  Not bad, but nothing you'd "Mmmmmmm" over.  Know what I mean?  

I also know there is such a thing as bouillon cubes that come wrapped up in cute little tiny squares.  I always have those on hand.  You never know when you are suddenly out of chicken stock. Boy, those little squares have certainly come in handy over the years!!!




However, by far, the BEST tasting thing to use when it comes to chicken stock is.... drumroll.... HOMEMADE!!!!  

You knew I'd say that didn't you?  

Not only is it BY FAR the tastiest, it is CHEAP, too!!!!  I've even made this in my crock pot before, too!!!  Just put all the ingredients in the crock pot, turn it on low, and walk away for about 8-12 hours. SUPER SIMPLE!!!!  

I do prefer, though, to simmer it on the stove all day long.  I do it on a day when I know I don't have to go anywhere.  The smell in the whole house that day is just sooo yummy. Last week when I made our latest batch, the exterminator was here (LOOOOOVE THE BUG MAN COMING every 3 months!!! I DO NOT like bugs!!!  But that blog post can wait for another day...) even HE said, "Boy that sure smells good."  Thank you, Bug Man.  


I digress...


Here's how I roast the chicken...

Use bone IN and skin ON chicken breasts.  You can use any part of the chicken you like- just make sure you have the bones.  Some people will even buy "scratchers" (chicken feet) from the grocery store to add to their stock.  (Yes, I am serious.  Go ask your butcher where they are! Or my dad.  He knows them very well.  Pretty sure he'll read this post!!)  They contain a lot of super good for you stuff in the bones.  

So I roast my chicken breasts in the oven at 400° for about 45 minutes until they are golden brown on top.  I rubbed olive oil on top and sprinkled with salt and tons of fresh black pepper first.  




After I removed it from the oven, I let it cool.  When I could touch it, I removed the meat from the bones and chopped the meat up.  I usually freeze it and save for casseroles or soups or enchiladas or chicken salad.... well, you get the idea.  




 

The bones and skin (and "scratchers" if you're using them) now go into a big stock pot.  I use my 9 quart pot.  Roughly chop 2 onions, 4 ribs celery and 3 carrots and place in stock pot along with 2 bulbs of garlic (cut in half) and 2-4 bay leaves, 2 tsp dried thyme,  a sprig or two of fresh rosemary and a big handful of peppercorns (yes, put them in whole). And, this may sound like a strange ingredient, but also add 2-3 T of apple cider vinegar. Cover everything with water to the very rim of the pot. Cover with lid. I prefer to do this the night before.  The apple cider vinegar helps to draw out the gelatin from the bones (super good stuff for you!!!).

Doesn't it look so pretty in the pot???






When you're all done you can either use it right away or store it in the refrigerator 3-4 days or in the freezer up to 6 months.  I have used mason jars to freeze the stock in as well as plastic quart size freezer bags. 

(our chicken stock in freezer bags)



So who else makes their own stock?  If you do, please share anything you do differently.  I LOVE learning better ways.  

Happy Homemaking!!!

12 comments:

Sumra Hassan said...

This is a lovely idea! I always wanted to make stock, def going to give this a try. Thanks for sharing! #twinklytuesday

DIY Home Sweet Home said...

My husband makes his own chicken stock similar to yours. It is by far so much better than stor bought!

Mrs. U said...

Hi Sumra!
Oh I do hope you try making your own stock!! There's something so satisfying and homey in it. If you try it, please share on the link up!!

His,
Mrs. U

Mrs. U said...

Hi DIY Home Sweet Home!!!!! (LOVE the name!!!)
YAY that your husband makes homemade stock!!! It's sooooo worth it, isn't it? Flavor cannot compare!!!

His,
Mrs. U

Jennifer said...

This is wonderfully laid out! It does make the house smell oh so good! I love to make stock in my crockpot...just because I know it's safe if I am called away. Everything homemade is better!
I have peeked around your blog...so lovely!

Mrs. U said...

Hi Jennifer!!!
Thank you!!! And YES the house smells delicious! Just makes me stay hungry all day! :)

Everything homemade IS better, yes!!! I completely agree!!

His,
Mrs. U

Angie Church said...

I love fall when we are preparing for fall and winter months. The house smells so good and yummy thanks for sharing
come see us at http://shopannies.blogspot.com

Mrs. U said...

Hi Angie!
I, too, love preparing our homes for fall and winter! Everything gets so cozy and homey, doesn’t it?

Thank you for visiting today!

His
Mrs. U

Mummascribbles said...

I've never made my own stock but I've had homemade before and it's so much better than store bought! Thanks for linking up with #TwinklyTuesday

Jean | DelightfulRepast.com said...

Mrs U, I love making my own organic chicken stock, but I don't do it very often. When I do, I like to freeze it in pint and quart jars. I've never made it in the slow cooker before. Thanks for the idea! PS Apologies to your dad, but I'm going to skip the scratchers! :D They'd make it too hard for me to keep up my pretense that everything I eat is a vegetable!

Miz Helen said...

There is nothing like homemade Chicken Stock, I keep some on hand all the time. This is a great recipe! Thanks so much for sharing your awesome post with us at Full Plate Thursday. Hope you are having a great weekend and come back to see us real soon!
Miz Helen

Mrs. U said...

Hi Jean!!!!
LOL about the scratchers!!

I used to freeze my stock in quart jars until we moved and got a ew fridge. This one is just horrible with the storage. Not happy with it at all, so I'm doing freezer bags these days. :(

His,
Mrs. U

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