Tasty Tuesday-Chicken Series

Chicken Stock

1 chicken carcass, meat removed, bones only

2 roughly chopped carrots

1 roughly chopped onion

1 sachet (peppercorns, garlic, salt, thyme and rosemary tied in cheese cloth)

water to cover

Place the first 4 ingredients in a stock pot and cover with water. Bring everything to a boil then reduce to a simmer for 4-5 hours. Once the stock has cooked down use immediately or refrigerate and freeze.


Today I want to share my recipe for Chicken Stock from a whole chicken. My first post is here and here is the first leftovers we had. When removing the chicken from the bone once you have leftovers, I always save my carcass. Sure it’s gross but it lets you use EVERY single part of the expensive chicken! If you make the Million Dollar chicken, throw the whole thing in, rosemary, lemon, garlic, everything.

One thing to note, a typically mirepoix (the carrots and onions above) has celery as well, I hate celery but please add it if you like it! And also, add any other spices or herbs to your sachet, it’s all about your favorite flavors!

This stock freezes so well and I freeze it in 4-6 cup sections because that is typically what a soup recipe calls for. It is so much richer than box stock! Enjoy!!


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