Homemade Chicken Stock

Photograph by Shannon L. Buck copyright 2015. http://www.lulu.com/spotlight/shannonbuck

I use the skin and bones of the bird for this. After it has been roasted and most of the meat has been removed, I put what’s left into a large pot. (Leaving small pieces of meat on the bone is fine.)
The odds ends of vegetables can be used, including onion skins, celery and carrot tops, and beet ends. Parsley and other herb stems will also work.

The finished product may be frozen in ice cube trays, and then placed in freezer container and put back into the freezer. Use ice cubes in place of some of the water when cooking rice or pasta, or even casseroles. You can also freeze enough for soups in containers.

The process is simple, but will take some time. This is perfect to make when you will be home for a number of hours.

  1. Place the bones and skin into a large pot.
  2. Add any vegetable odds and ends to the pot.
  3. Fill the pot about 2/3 of the way with water.
  4. Cook down to about half the liquid.
  5. Strain the liquid.
  6. Discard the bones. (I used to give the skin and little pieces of meat to my cats. You can discard these as well.)
  7. Compost the vegetable ends.
  8. Reconstitute the liquid by 2/3 to 1/2 and cool.

That’s it! A simple task that does not take much hands on time.

Shannon

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Categories: Condiments, Etc., Food Storage, Main Meals, Uncategorized

Author:Shannon L. Buck

Hi all! My name is Shannon. I'm a single mother of two young adult daughters and a Memay to one precious Little Man. I work as a writer from my home in Orono, Maine, and as a Front Desk Agent at an inn in Bangor. Writing is my life, second only to my daughters and grandson. I enjoy writing nonfiction, as well as fiction in a number of genres.

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Trackbacks/Pingbacks

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