Chicken stock is a fantastic base for so many recipes, and homemade always tastes the best. Making stock is a great way to make use of chicken bones. The next time you make dinner with bone-in chicken, save the bones in a zip-top plastic bag in the freezer. When you accumulate 2 to 4 pounds, it’s a good day to make stock.
Makes 20 cups
Combine 20 cups water and all the ingredients in a large soup pot. Bring to a boil over high heat, lower the heat, and simmer for at least 6 hours or up to 12 hours. Skim off any foam that forms during the first couple hours of cooking. Stir occasionally and add water as needed; the water should cover the bones completely. Strain the stock into a large bowl and discard the solids. Let the stock cool.
Store the cooled stock in a covered container in the refrigerator for up to 4 days, or in the freezer for up to 4 months. Be sure to leave a little extra room at the top of the container to allow for expansion as the stock freezes.
Note: Roasted bones create an even richer, deeper flavor. Save any bones left over from your meals and roast in a 400°F oven for 15 minutes, until they become a dark brown, then use in the recipe. Be sure to also save any vegetable trimmings or scraps for stock. Simply toss them into the pot along with the other ingredients. It’s a great way to use the parts you would normally throw away.
Nutritional Info (per 1 cup)
Calories 8, fat 0.1, protein 1 g, carbs 0.9 g, fiber 0.2 g