Make Shit Yourself: Homemade Chicken Stock

Milwaukee is experiencing some sub-freezing temps and we just got our first substantial amount of snow. It's a great time for soup, especially chicken soup. And you don't have to buy chicken stock from the store. Make it yourself!

This post is dedicated to my mom who still makes the best chicken soup ever!

Homemade Chicken Stock

1) Place leftover chicken parts (I usually save my left over pieces and bones from my roast chicken) into a large pot. Cover the chicken parts with water, usually around 10 cups or so.

2) Add a peeled onion (white or yellow) cut into half. Add two carrots cut in half and also add to ribs of celery cut in half. Add any saved vegetable trimmings you have on hand.

3) Add salt and pepper to taste.

4) Bring the water to a boil on high heat. Lower the heat and let simmer on the stove top covered for around 1-2 hours. At various times, check the stock, add water if needed and spoon off excess foam.

5) Once the stock is cooked, remove the chicken parts and put into the bowl. You can save the meat for the chicken soup or other recipes. Throw out the vegetables or compost. Ladle the stock through a strainer.

6) Refrigerate the stock for a few hours. Skin the fat off the surface.

7) Freeze or refrigerate the stock in 1-2 cup batches in airtight containers. If refrigerated, the stock will keep for about 2 days. If frozen, the stock should keep for about 2 months. I usually freeze my stock and then defrost when needed.

Of course, you can add various spices and herbs to the stock to give your stock various flavors. I've been known to add a bit of cayenne pepper to mine at various times. The extra "heat" is great when you're suffering a cold. I've also added a bay leaf or two when available.