I have never made homemade chicken stock before, and I have heard many amazing things about homemade chicken stock.
One is the incredible FLAVOR and how concentrated it is compared to discarded chicken stock.
I started saving my rotisserie chicken carcasses because we typically buy once in a while for quick and easy meals throughout the week.
I removed all the meat from the bones and shredded the chicken meat, then put the chicken body in a gallon freezer bag and popped it in the freezer when I had time to make the chicken stock.
I collected two chicken carcasses over the past two months and never "found" the time to make homemade chicken stock until I got terribly ill last Sunday with a stomach bug.
I ate bland food for two days and by day three I was so tired of white toast, saltine and apple sauce that I decided I should make homemade chicken stock and get some kombucha to get my gut back on the track.
You typically use fresh herbs for homemade chicken stock, but I had a small jar of bouquet garris that Brandy brought me back from France.
Since I had two chicken carcasses, I used two bouquets and also used a bunch of fresh vegetables and herbs.
Oh my guy, you guys. Homemade chicken stock is the way to go.
As practical as it is to catch a box of chicken stock in the shelves of the grocery store, there is something about homemade chicken stock that can not replicated in a box and mass-produced.
I also think the bouquet of garrison helps with the flavor.
The homemade chicken stock has such rich flavor and so much depth.
Can you freeze it?
I know this will be the first question and the answer is: yes.
I suggest freezing it in two cup increments, because that's typically how it's used in recipes so you don't have to defrost a whole vat of chicken stock just to use two cups.
How would you freeze it?
Use mason jars. I suggest wide mouth!
When you fill it out, make sure you don't overfill. This is how / why the glass cracks.
Water expands when it's frozen, so you want enough room for it to expand substantially.
Another important part is if you use masonry screws that have "shoulders" fill below shoulder. See my photo above, it could be a little lower
Let it sit at room temperature for 3-4 hours then insert it refrigerator overnight.
Do not immediately place the hot / hot liquid in the freezer. This almost guarantees that your glass will break. The extreme temperature is not good.
Once it has been sitting in the fridge overnight (you see a layer of grease on top, which is perfectly fine, but if you don't like it, you can skim it off with a spoon), put it in the freezer!
How long can you freeze it?
Long time. I read that it can last up to 9 months.
How long can it be stored in the refrigerator?
Not long. Only 5 days max.
If you keep it in there anymore, the bacteria just starts to get too much and it is not safe.
My chicken stock is all lumpy and burnt when it comes out of the fridge.
Yeah, that's normal. When you heat it over heat, it becomes liquid.
Is this technically a bone marrow?
I considered it a bone mullet. I mean, what else would it be? You boil down chicken carcasses that are bones.
When I was sick, I put the homemade chicken stock in a mug and heated it in the microwave and sipped it.
It was so good and made me feel amazing!
Can you cook this in a slow cooker or Instant Pot?
I'm sure you can, but I'd say do it in a slow cooker versus Instant Pot just because you want concentrated flavor, and I feel that Instant Pot cooks way too fast (which is not a bad thing, but in this case it is) so you would not get the rich depth of taste.
In the slow cooker, I didn't do it myself, but I would imagine 6-8 hours would work.
Now that you've made homemade chicken stock, here are recipes you can make with it:
- Chicken noodle soup
- Pennsylvania Dutch chicken pots
- Instant pot jalapeño lime chicken soup
- One-pot creamy orzo with chicken sausage
Homemade chicken stock
Make homemade chicken stock once and I guarantee you that you will be hard pressed to buy it out of the box again. Preparation time: 10 minutes Cooking time: 5 hours Cooling time: 1 hour Total time: 6 hours 10 minutes Course: Soup kitchen: American
- 2 whole chicken carcasses from rotisserie chicken
- 5 stalks of celery, halved
- 5 carrots, chopped into 2-inch pieces
- 1 large onion, quarter
- Handful of fresh parsley
- 2 bouquet of yarn (see notes)
- In a large storage pot, at least 8 liters, place chicken carcasses in and then place everything else around chicken carcasses.
- Fill the stock plate with water until the chickens are covered. Boil it up, then reduce it to an extremely gentle sim (almost no bubbles) and cook for 5 hours, uncovered. Stir occasionally.
- After 5 hours, remove from heat. Allow to cool for 1 hour.
- After 1 hour, remove the bones as much as you can, then place a large strainer over a large bowl and gently pour the contents of the storage pot into the strainer.
- Dispose of the contents of the strainer, then use a funnel and pour liquid into mason jars. Let’s sit at room temperature for a few hours, then put in the fridge.
- Read the blog post for instructions on freezing and also how long to keep in the fridge.
You don't have to have the bouquet of garni that I got from France. It was dried herbs; you can make your own with fresh by tying fresh thyme, sage and bay leaves together.