Welcome to the first installment of my new series: How To. Because I am also still a novice cook and am trying to master the basics, I want to cover some of the non-obvious stuff surrounding good eats. Don’t worry, I’m not going to teach you how to fry an egg.
But making chicken stock in my slow cooker or on the stove? The taste doesn’t even compare to store-bought, so you can save your $2-4. These posts will all be things that I have learned through my interest in making more things from scratch, and I hope you enjoy!
Are you ready to put zero effort into making stock? The easiest way to start preparing to make homemade stock is by designating 2 freezer bags towards the cause.
Whenever you make chicken with bones in it, take any leftover chicken bones, chicken backs, wings, etc- and just dump them into your freezer bag. In a separate bag, dump all the scraps from chopping vegetables (onion skins and ends, stems from herbs and kale, cauliflower stalks, stringy celery, butts of zucchini and carrots- literally, anything!). Keep these bags in the freezer and add to them as you do meal prep throughout a few weeks.
After awhile, you will have enough for a batch of chicken stock waiting in your freezer! All you need is a slow cooker or stock/pasta pot, a fine mesh strainer (I got mine for $2 from an Asian grocery store), and jars or storage containers for the process.
- 2.5 or more quarts of water
- 3-4 cups chicken bones and cartilage
- 2-3 cups vegetable scraps
- 2 shallots or half an onion
- 1 garlic clove
- 1 tsp dried thyme
- 1-2 bay leaves
- 1-2 teaspoons salt
- 1 teaspoon black pepper
- Throw everything except for the salt and pepper into a crockpot or into a stock/pasta pot (frozen or fresh doesn't matter).
- Turn the slow cooker on high and leave it covered for 6 hours, or leave your stock simmering on the stove covered for 2-4 hours.
- Taste the stock and add salt and pepper to your liking - my recommendations are listed in the ingredient list, but it may depend on what you plan to use the stock for.
- Using a fine mesh strainer and another pot/bowl set up in the sink, strain the liquid away from the solids. Discard the solids.
- Let the stock cool completely, and then place it in the fridge overnight in jars or other storage containers.
- Keep your stock in the fridge for 2-3 days, or freeze it into 2 cup portions for up to 3 months.
I usually try to make stock right before I plan to make a big pot of soup, so I can use the hot broth right away.
If you can’t use all the stock up within 2-3 days and haven’t frozen it in 2 cup portions, another great idea is to freeze some of it into an ice cube tray, and then once they are frozen you can pop them into a freezer bag and use as needed!
Looking for ways to incorporate your chicken stock into meals?
- Cook grains or pasta in chicken stock for enhanced flavor.
- Make a big batch of soup for meal prep: Kale Tortellini Soup, Spicy Arugula & Chicken Soup, Mediterranean Quinoa Soup, or Brown Rice Minestone Soup.
- Use it as a flavorful base for Quinoa Risotto.
- Steam or stir fry veggies in chicken stock.
- Use it to deglaze a pan you roasted veggies on to capture those flavors.
- Drink it! A hot cup of chicken stock with added turmeric or ginger is a great way to prevent colds and boost your immune system.
Have you ever made chicken stock from scratch?How else do you use chicken stock?
Marisa
The Little Spork says
Thanks for such a helpful post! All of the chicken stock recipes I’ve seen usually involving cooking a whole chicken first, but I like your version much better! I’m much more likely to cook smaller parts of the chicken at a time and freeze them than cooking a whole chicken for myself.
dmpeachey says
Hi! I recently started following your blog and really like it. 😀 So much so that I thought I’d pass on an award which had been given to me: The Liebster Award. Take a moment, if you can find the time, to accept this nomination and pass it on to others you feel deserving of the same recognition. ~DM Peachey from apeachintime~
Cory A says
Loved this easy, fun, and delicious broth recipe! Per Marisa’s recommendation I followed the recipe and did two hours in the instant pot and added a tablespoon of apple cider vinegar. Turned out great and can’t wait to make soup with it!