Make Your Own Flavorful Chicken Stock

You’ve cut off the pieces with all the meat…now what to do with the bones and rib cage?

Make your own homemade chicken stock, of course!

Perfect for soups and casseroles or to sip when you’ve got the sniffles.

Hopefully, you’ve saved the backbone and rib cage after we cut up our chicken.

Now’s the time to pull it out of your freezer!

These bones are are the perfect ingredient for creating flavorful, healthy chicken broths and soups due to their high collagen, protein, vitamin, and mineral content.

Did you know there is a difference between stock and broth?

 I didn’t!

They are so often used interchangeably. 

So, what’s the difference?

Broth is usually a clear soup and made from simmering the meat to create a flavorful and thinner consistency liquid. 

Stock is typically made from bones versus meat, and often herbs are used to boost the flavor. Stock is thicker than broth. It also contains more calories, fat, protein, vitamins and minerals than you will find in broth.

How long does chicken stock take to make?

The longer the stock simmers, the more flavor you’ll extract from the bones. Plan on two to four hours of cooking time on the stovetop or about 10 hours in a slow cooker, then allow some time for the stock to cool before you store it. 

What goes in the pot to flavor chicken stock?

Traditional stock calls for carrots, onions, and celery, plus fresh or dried herbs. Once you know how to make chicken stock, you can customize it with whatever you like. 

Do I need any special equipment to make chicken stock?

A large pot or slow cooker, plus a large metal spoon or ladle to skim off the foam or other impurities from the surface of the stock. You’ll also need a fine-mesh sieve or strainer to strain your stock through. 

Can I freeze chicken stock?

Stock freezes beautifully—it will keep for about three months. Cool, then skim off the excess fat from the surface and divide the stock among ziplock bags or jars (don’t fill the jars all the way—the liquid will expand as it freezes). You can also pour your stock into muffin cups and freeze until set, then pop out and freeze in a resealable plastic bag—you’ll have perfectly portioned disks. 

Here you go!

Give it a shot!

What’s New on the Farm?

We have three peahens. For the last month, one has been missing. We were hoping that she found a place to hide and was setting on eggs and didn’t come to demise from a predator. 

Well!!  The day before yesterday, I walked down to the chicken house to gather eggs and THERE SHE WAS!!  With two little pea chicks in tow!

Mom is constantly snapping and clicking and talking to her little chicks and they make a constant chirping noise very different from chicks.