Today I am venturing into the unknown and taking the chance by making my own chicken stock. Yes, I know it has taken me a while to jump on this bandwagon but I just always enjoyed the ease of buying the stock in the store and having them at moment’s notice in my pantry not my freezer.
In 2 1/2 short months all of that will change. I will not have the luxury of heading to the store every week, especially not at moment’s notice when the cook is out of stock. With the Secret Recipe Club challenge on my mind and a wonderful assigned blog called Concetta’s Cafe I decided to get all Martha Stewart or Ina Garden on you and make my own stock. Freezing it so I can enjoy a good pot of soup any whenever I please.
Sorry the pictures aren’t the best. It was kind of hard for me to get a good looking picture of a pot of veggies and chicken. The carrots, herbs and chicken are floating down underneath all that onion, garlic and mushroom goodness! (this is the before pic)
this is the after pic! Oh the heavenly smell!
I have to tell you, making the stock seemed some what daunting to me at first because of all the ingredients needed but I actually thoroughly enjoyed the process and the end result was exactly what you hear about on the shows and in the magazines- Undeniably Better than any Storebought Stock. It was rich and hearty, salty but not over the top and full of simply amazing flavors that truly popped with each sip/bite. There was no masking the flavor of the seasoned chicken (Yes that was my secret weapon) and all the work was truly worth it. 6 count 6 bags and containers of chicken stock are now sitting in my freezer. It is a wonderful site to see and an even better one to taste!
Note: I keep meaning to buy those plastic containers Ina uses on her show and after making this chicken stock the other day I was banging my head against the wall thinking I still have yet to get them. If you are interested in her fabulous storage containers, Cassandra’s Kitchen is having a sale right now. Just thought I would let ya’ll know.
You don’t have to be apart of a challenge to give yourself a challenge in the kitchen. This recipe is super simple and after one taste of your own homemade chicken stock you will have the Same Aha Moment I did and say, “Why didn’t I do this sooner”.
I used the recipe from Concetta’s Cafe and took it up a notch by adding in some extra spices and seasoning my chicken before hand. I was going to wait until it got a little cooler to make my first batch of chicken noodle soup but with that incredible smell lingering throughout the house even the husband agreed that a bowl of my Asian Inspired Chicken Soup NEEDED to be made. Oh, it was delicious and the homemade chicken stock truly takes it to a whole new level! I can’t wait for you to try it!
A few tips:
- The onion skin adds a rich brown color to the stock as well as flavor.
- Carrots add sweetness; reduce them if you like an even more savory stock.
- You can do the stock without adding salt at all then season appropriately once you are using the stock in a recipe.
Homemade Chicken Stock
Ingredients:
1 whole roasting chicken, in parts
3 large carrots, largely sliced
1 leek, largely sliced
4 celery stalks, largely sliced
1 onion, sliced in quarters (peeled or unpeeled, doesn’t matter)
1 whole garlic bulb, cut in half
1 bunch of fresh parsley (about 10 sprigs)
1 bunch fresh dill (about 10 sprigs)
1 bunch fresh basil (about 10 sprigs)
1 bunch of fresh thyme (about 10 sprigs)
1 bunch oregano (about 10 sprigs)
2 Bay leaves
2 TBSP kosher salt
1 1/2 TBSP peppercorns
For the chicken:
2 tsp paprika
2 tsp herbs de provenence
2 tsp lemon pepper
1 tsp cajun seasoning
2 TBSP paprika
Directions:
Season the chicken with the above seasonings and refrigerate for at least 4-6 hours (or overnight which is what I did).
For the stock: Place all ingredients above in a large dutch oven along with the seasoned chicken and fill the pot to the top with water. Bring to a boil and reduce heat. Allow to simmer for 4-6 hours. Skim the scum from the stock with a spoon or fine mesh strainer every 10 to 15 minutes for the first hour of cooking and twice each hour for the next 2 hours. Add hot water as needed to keep bones and vegetables submerged.
Strain stock through a fine mesh strainer into another large stockpot or heatproof container discarding the solids. Cool immediately. Place in refrigerator overnight. Remove solidified fat from surface of liquid and store in container with lid in refrigerator for 2 to 3 days or in freezer for up to 6 months. Prior to use, bring to boil for 2 minutes.
It really makes all the difference!
I made chicken stock on Saturday, though a very simple one with carrots and onions. I reduced it and froze in ice cube trays. Yours looks much more complex and flavourful, suitable for an award winning restaurant:)
Ice cube trays =now that is genius. I need to try that next time! Great advice
Thanks for the “stock” advice. I, too, need to try to make my own. I am sure it is WAY better than store-bought.
Love this SRC post & I must make my own stock sometime soon! Also thanks for your super sweet comment this morning
I love to make homemade stock and haven’t made it for a long time. It smells so good when it’s cooking, doesn’t it? Before we moved, we were quite fond of rotisserie chickens for convenience and I tried not to let the carcass get out of the house without boiling it for stock. Seriously so good. I’ve got to get a big freezer so that I can start doing that again. Thanks so much for sharing the recipe that you used! You have given me some ideas of even more goodies to add to mine when I make it again!
You make it look so easy!
Ive always wanted to do this!! Glad the outcome was yummy. Yayy for src! How are you feeling?
Good for you!! your chicken stock looks excellent – not at all greasy – I’m afraid I always go for the easy route – but perhaps now you have inspired me!
Mary
I was tempted this weekend to buy concentrated chicken stock, but I’ll forgo that and make this version. Looks great!
Your chicken stock looks great! I always make my own, will try your version next time! Thanks for sharing!
This is a great idea Im always looking in the pantry to see if I have chicken stock. Thanks for sharing you always thinking of everything girl!
I have been feeling under the weather and have been having chicken noodle soup like crazy. I even made my own chicken stock but now I might have to give yours a try!
xo
I know- I am craving chicken noodle soup lately like crazy
Wow, what an amazing assortment of recipes. I agree stock is so critical. Homemade is tastier and cheaper! Great post.
It is amazing how much cheaper isn’t it. I am always surprised at how much money you save by making certain things yourself
Everyone says I need to make my own homemade stock, but it does seem tedious and a lot of ingredients!!!! But I bet it’s so much tastier. One day I’ll make it, one day! So fun to be in SRC with you
I agree…Homemade stock is absolutely the best! Yours looks delicious
Chicken stock doesn’t last long in our house…I love chicken soup, chicken noodle soup, or any type of soup for that matter. I also prefer home made, the store bought stuff has way too much salt in it. Nigella Lawson published a recipe in our local newspaper called cold cure, she put a lemon and a cinnamon stick in it (loved the lemon, not so hot on the cinnamon) – really really good! You’ve inspired me to make it again, and this time I’ll blog about it.
Thanks for stopping by….
Your chicken stock looks absolutely flavorful and rich!! The mushrooms look awesome floating in it and I would fry fish for you anytime for a bowl of that soup!! LOL!
I swear by homemade chicken stock. It makes such a difference! Love your addition of mushrooms to the stock.
Great post. I always try and make homemade stocks. Their just take a little bit of time, but are always worth it. Hope you had a great weekend!
This stock looks amazing Jessica. I have never make my own, but this is encouraging!
Home made chicken stock really makes a difference.
Yours looks absolutely wonderfully done. You totally inspired me to do it the right way..
Great job.
P.S Jessica I love your blog and want to pass on this award to you dear.
You can have it here http://www.simplyreem.com/from-my-kitchen/?p=537
I hope you”ll enjoy it.
thanks so much my friend. That is so sweet of you and coming from you it means the world to me. I so enjoy your blog too and congrats on getting the award
I have yet to crossover to the homemade stock but, I so want to. This looks so homey and fantastically flavorful. I am so jealous that you have 6 containers in your freezer. Can’t believe the babe will here soon! So very exciting.
I’ve made my own stock for a while now. However, after ruining a batch last week, I’m apparently in need of a refresher course.
Yum! Talk about busting out Fall recipes! I’m going to use this one … I can smell the deliciousness through the photos!
This looks like one flavorful broth recipe. Looks like I need to up the herbs in my recipe. Homemade broth really is the best. Glad you tried it.
At least once a month I make chicken stock and freeze it as you do. Your recipes sounds delicious too! I hope to post my Mom’s recipe soon!
Yum, Jessica! It looks like it smelled heavenly!
Although I don’t make homemade very often, I have read a great tip: freeze your bones and then have a weekend stock-making party when you have enough for large stock pots. Great SRC post.
Love it! I’ve been looking for a good stock recipe and I think I may have just found it! Thanks for sharing.
Truly impressive. Homemade chicken stock is my to make list for…. years, after vegetable stocks, but… still not happening yet! I make Japanese dashi stock from scratch once in a while and it DOES make a huge difference in taste (and I feel more appreciative about every sip!). I just want to drink this soup alone… hmmm must be so nice! So you have a little more than 2 months. Almost there.
I make stock frequently and on the cheap, when I peel my onions, or have chicken bones and celery ends, etc. I save them in a freezer bag for stock later. It makes it so easy to whip up a stock when ever I need it. I’m glad you tried homemade stock it really does make a difference,
Now that is a great tip/advice. Freezing the leftover bones and veggies! I did freeze some of my veggies but to use in the soup. However, i might just save them and use them to make stock again
I feel so productive and resourceful and satisfied when I make my own stock.
So simple and worth the extra time and effort.
Turkey stock- made in advance for Thanksgiving- is a great idea (and delicious for gravy) too!
And BTW- did you say *21/2 months*????????
I know! December is going to be here before I know it- not sure i am ready! yikes. might need you to do some guest posting for me:)
That golden brown colour of the stock says it all – taste and flavour +++!!
Nothing like fresh wholesome stock made from beautiful fresh ingredients! Thanks for sharing.
You are absolutely right – you cannot beat making your own stock! Grand recipe!
Mandy
Have a super day.
Loved this recipe. Never seen such a wholesome stock recipe. Thanks for sharing!
thanks Rinku
Congrats girl! I feel like this is a rite of passage for any and every cook.
You right- it should be mandatory or something. don;t know why it took me so long. now i want to try more like seafood and vegetable stock! YUM!
Wow, that stock looks incredible. If only I had a few stashed in my freezer for the winter
i do make my own chicken stock at times..just some parts of the chicken and bones, maybe next time i shld add in some onions and herbs and get a proper recipe to work with the stock. Only 2 1/2 months to go? gosh, it seems so quick..you take care!
Welcome to the stock making club! You will never go back now!! My freezer is always stocked and I buy those containers at the restaurant supply store. Your depth of color in that stock looks amazing!!
Jessica – that last shot of the soup is gorgeous!!!! I’m not even a big chicken soup fan, but that looks delicious! I would love to sop that up with some bread.
Great challenge pick. I too have never made a stock. It does sound so much more appetizing than the store bought varieties…perhaps one of these seasons when things slow down around here. 
(And I’ll know where to reference back to!)
I love making homemade stocks!! yum!
Glad to be in Group C with you
I love making homemade stock, especially having control over the flavors! Check out my crawfish stock http://cajunlicious.com/2011/05/crawfish-stock.html
Homemade stock is the best! Yours look very flavorful! I make a simple stock, fresh each time, as I do not have space in the freezer. I need to join SRC one of these days. Sounds like fun!
I made homemade turkey stock last year after thanksgiving. It was so easy and fun! I will have to try the chicken version
looks fantastic!
You have inspired me to make some comforting stock!
I’ve never made my own chicken stock, but I do hear again and again that you can taste the difference. That sounds like a great fall/winter activity–I might have to get on the ball and give it a try! The smell alone will be worth it I’m sure!
This looks amazing! I started making our own stock a few years ago and there is just no comparison. I don’t even care to buy the store bought anymore!! I really look forward to making your recipe because it looks better than mine!
I am sure your recipe is heavenly. Remember the longer it stews/simmers the better!
Do you have a stuffing recipe coming up?
I love homemade stock but never have it unless my mom brings it over. This looks simple enough to try! Thanks
This looks fantastic! Can’t wait to give it a whirl:)
Actually I do- sometime in November i was going to post it. You will like it- great flavors and so easy
Girl, you continue to amaze me. Now if only i could get you over to the house to make this for me!:)
I never made chicken stock at home, how lazy am I!
That tip on Onion skin .. amazing .. leaned something new today
I am so glad you had my blog this month. Your recipe looks mouth-watering! Love the additions.
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Concetta