Rule #76: It’s always better homemade. Unless you don’t have time. Then you just buy it.
At 21, I would have NEVER thought I’d be the kind of person who made their own chicken stock. That would’ve seemed too Martha Stewart. Too 50’s housewife with the apron thing. BUT then I started to do my own cooking and grocery shopping and now I realize… it’s cheaper and way more delicious when you make your own homemade chicken stock. It leaves you with some savory stock plus some shredded, cooked chicken for meals down the road. I freeze both, so they’re ready to roll when I am.
If you saw my Insta-Stories, then you saw that my biggo mug was cookin’ chicken stock yesterday. It was my first attempt at ‘how to’ videos, and y’all were very sweet about them! I figured it was easier than taking a million pics with lots of tiny captions. Here’s the breakdown of the stories:
[videopress Ba8lMrKP w=”800″]
I had a few questions about what pot to cook the stock in (for this recipe, you’ll need a honker). I bought this fella off Amazon a couple of years ago. He’s done wonders for me. I use him for chicken stock plus gumbo and large batches of soup and things like that.
I try to keep old take out containers to use for stock and Red Beans and Rice and everything else I freeze (and I freeze a lot). They’re wonderful because they protect the food plus they’re reusable. Amazon has a ton for a great price. A friend mentioned that another great option would be to use mason jars.
NOW with all of that said. Life happens. I’d be lying if I didn’t admit I buy just as much stock as I make. That’s just how it goes sometimes. Do what you can when you can, but don’t beat yourself up. Enjoy the pleasures of the first world, my friend.
Homemade Chicken Stock
3 (3-lb. ish) whole chickens, giblets removed
2 large yellow onions, skin on, cut into large chunks
2 garlic cloves, unpeeled, cut in half down the equator
3 stalks celery, cut into chunks
Large handful baby carrots or 3 whole carrots cut into pieces
Large handful flat-leaf parsley
20 thyme sprigs
20 dill sprigs
3 tbs. Kosher salt
2 tsp. whole black peppercorns
Throw everything into a large stockpot and cover with cold water by 3″. Cover and bring to a boil over medium-high heat. Remove the lid, lower the heat to medium, and continue to simmer for 4 hours. Skim the top occasionally for fat. Strain into a large bowl with a fine sieve set over top. Reserve the chicken stock and cooked chicken. Store both separately in airtight containers.
Chicken stock will last in the freezer for up to 6 months. Cooked chicken will last for up to 3 months.