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Homemade Chicken Stock

16 Jan

Do you have a kid who doesn’t like to eat meat? Do you worry he’s not getting the nutrients he should be? Boil up some noodles in homemade chicken stock instead of water! The noodles absorb up the stock and become infused in all that goodness from the meat breaking down and the bones and such! You can add some garlic and parmesean to make it a friendlier flavor if chicken flavor doesn’t work for the tyke!

I have an Aunt whose passion is making stock. She’s a normal desk-jockey type by day – but at home, at night, she’s ALL about stock! I think she’s just a happier person when her freezer’s full of the stuff. And you know what….it IS a great feeling!

Homemade Turkey Stock

I LOVE to make stock out of my leftover chicken bones and whatever veggies I have lying around! Totally frugal, totally healthy, AND I don’t add any salt so I know it’s not some sodium laden chemical induced concoction that I paid waay too much for at the store!

It doesn’t get much easier than this – just toss any old bones with any meat remnants or skin remnants or pretty much whatever you didn’t actually eat off of the chicken into a crock pot. Slice an onion in half, a head of garlic, some carrots, and celery in with the bones and add some water. enough to cover it all up. Then turn it on high and walk away! 8 hours later your house will smell delicious and you have your own stock! Cool it in the fridge overnight, scoop off the grease that settles to the top (and throw it away) and then pour your yummy stock into storage jars for use later. This stuff lasts for a year in the freezer or a week fresh in the fridge. Use it like you would any other stock for soups or enriching pastas or for a casserole. Yum!

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2 Comments

Posted by on January 16, 2013 in Chicken, Crock Pot, Easy, Healthy, Homemade, Soup

 

2 responses to “Homemade Chicken Stock

  1. Donna

    January 19, 2013 at 12:39 pm

    Save the schmaltz (the chicken fat) makes great dumplings…Fav. Aunt

     
  2. Donna

    January 19, 2013 at 1:22 pm

    Oh and keep a large freezer bag with onion skins (adds color too), garlic skins, carrot scrapings, celery leaves and all the other left over stuff. Makes good roasting to add to stock for flavor while cooking. It doesn’t cost anything and you would have tossed it anyway. I even keep the chicken backs, wing tips, bones from roasted chicken…anything like that in the freezer. But I make stock ALOT

     

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