stock-up chicken stock

The snow is finally coming here in Connecticut! With an impending Nor’easter on our hands, I’m looking forward to some sledding with my boys 🙂 I’m even more excited about the cozy meals I can prepare to warm us up afterwards.

This week, as I do quite frequently, I roasted a chicken for easy lunches and dinners for my hungry brood. By simply adding a few root vegetables, lemon, garlic, salt, pepper, and some water to keep it moist on the bottom of the roasting pan, after carving the chicken, I had a great base to start a stock!

We go through a lot of stock in our house since I use it for everything to add flavor. It starts to get expensive! Not to mention the salt content starts to add up. Here’s a recipe that will get your house smelling like Sunday dinner and will keep giving back for recipe after recipe to come! Here’s the most simple Chicken Stock recipe you’ll ever make!


This recipe yields about 12 pints of stock


1 chicken carcass

Pan drippings

Roasting vegetables (from the roast chicken)

Any added leftover vegetables you’ve got hanging out in he fridge (carrots, onion, celery, garlic, etc.)

1-2 bay leaves

4-5 gallons of water


Leftovers creating magic!


Combine all the ingredients in a large stock pot (the one I used here is 22 gallons). Bring to a boil. Reduce heat to a slow boil and cook, covered, for 3 hours. Strain and let cool completely.

Divide into freezer safe containers, leaving at least 1/2 inch of room on top for expansion. Freeze some or use some immediately for soups, stews, rice, gravy…the list goes on!


I chose not to skim too much fat from my stock since it adds great flavor

This recipe is not only simple but will save you a ton of money and give you piece of mind in what you feed your family. So get the stove on, the pot boiling, and cozy on up for a warm winter’s weekend!

Eat (and stock!) Well,

Stephanie a.k.a. The Foodetarian

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