Behind the scenes : Chicken Stock


Today I found a half-eaten Costco chicken in the fridge. After making myself a lovely chicken sandwich, I made chicken stock (click here for veggie stock, click here for shrimp stock).

  • Ziploc gallon bag of (frozen) vegetable scarps
  • Leftover chicken scraps
  • 3 liters of water

 Preparation: Dump chicken and frozen vegetable scraps into stock pot. Add the water. Reduce heat to low and simmer, uncovered, for hour to two hours (if I make this on my day off, I let it simmer all day on the stove). Pour the broth through a fine mesh strainer into a large heat-proof bowl or pot; discard solids. Store broth in the fridge (for up to a week) in air tight container or the freezer (for up to three months) in freezer safe bags.

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12 Responses to Behind the scenes : Chicken Stock

  1. Looking good. Where can I get some vegetable scarps? 🙂

    Liked by 1 person

  2. AJ says:

    One of the reasons I love those chickens is that it makes many more meals when I turn it into stock after:)

    Liked by 1 person

  3. It looks good! I used to save all the chicken bones or meat bones and add vegetables to make soup. Now my husband is doing the cooking, I eat whatever he makes!!

    Liked by 1 person

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