How to Make Chicken Stock

Making homemade chicken stock is one of the easiest ways to make something from nothing. If you’ve roasted a whole chicken or chicken parts, save the bones, skin, and drippings to make a delicious broth or stock to use in soups, gravies, or pilafs. The resulting, golden brown goodness will taste much better than anything you could buy in a can or jar.

What’s needed in addition to your chicken “leftovers”: water, salt, pepper, bay leaf, thyme, carrots, onions, garlic.

Store the strained and cooled broth in 2-cup portions in the freezer until ready to use in your recipes.

Would you rather subscribe by RSS?
Read Newer Post
Read Older Post

Comments

  1. Can you freeze this?

  2. TiaZhan says:

    What do you mean you strained it from the roaster? You roasted it in the oven and then took all of those drippings, strained them and then this is what you use in this recipe in the crockpot?
    I was wondering why you didn’t just throw everything in since you strain again at the end of this crockpot recipe.

    Thanks!

    • Jessica says:

      @TiaZhan, I don’t remember what I said in the video. It was a spontaneous kind of thing. But yes, you could strain it all at the end.

  3. So, did you cook it for 8 hours on low? Looks yummy!

  4. I have used this recipe a couple of times. I would love to print it out. Do you have it in print anywhere? Thanks!

Share Your Thoughts

*