Saturday, August 20, 2011

Homemade Chicken Stock

 
The aroma of homemade chicken stock 
simmering away on the stove is absolutely divine! 
This is the basis for so many wonderful and delicious dishes:
soups, stews, casseroles, supper entrees and anything else you can dream up!
I make up large batches and freeze for future dishes.
~*~

Homemade Chicken Stock

1 Whole Roasting Chicken 
(or different chicken pieces)
3 Carrots, sliced in chunks
2 Yellow Onions, sliced in quarters 
(onion can remain unpeeled)
4 Stalks Celery, slice in chunks 
(with leaves)
1 Whole Garlic Bulb, cut in 1/2 
(you may peel and separate into cloves)
1 Punch Fresh Parsley
Fresh Thyme
2 Bay Leaves
2 T Kosher Salt
1 T Cracked Black Pepper

Place all ingredients in a large dutch oven. 
Fill pot with water and bring to a boil. 
Reduce heat and simmer broth for 3-4 hours. 
Strain broth and discard all vegetables. 
Remove chicken and debone. 
Place stock in refrigerator over night to chill. 
Remove fat on top of stock.

 Simmering Stock.....the possibilities are endless!
~*~
Posted by Concetta at 1:00 PM

18 comments:

  1. AnonymousSeptember 3, 2009 at 10:49 PM

    Thanks for the recipe! I've never made my own stock before and have been meaning to try it. You've made it so easy! Thanks :) Amy

    ReplyDelete
  2. CamilleAugust 21, 2011 at 1:52 AM

    You are seriously so cute!! Thanks for your sweet comment today- I am happy you stopped by to visit even though you are in Panama City!!! I am so incredibly jealous! :) I hope that you have fun with your sisters and your family. I am glad that we are friends! Have a wonderful weekend!
    Camille @
    SixSistersStuff

    ReplyDelete
  3. LindaAugust 22, 2011 at 6:01 PM

    Great to see a recipe for something so important - sometimes we forget that good basic recipes need to be shared. Thank you!

    ReplyDelete
  4. AnonymousAugust 24, 2011 at 9:25 PM

    I love homemade stock. Thanks for sharing this recipe at Cast Party Wednesday. I hope to see you again next week.

    ReplyDelete
  5. UnknownAugust 24, 2011 at 9:36 PM

    Hey Pretty Lady!
    I hope you received an email from me!!!
    *you are the sweetest lady ever!*

    Thanks so much for linking this up this week to Made it on Monday!

    www.larkscountryheart.com

    ReplyDelete
  6. DoniAugust 25, 2011 at 9:29 AM

    Good Morning Concetta!! I hope you are having a lovely week.
    I know how important it is to start a good meal with a good base! I never learned to really cook, so seeing all of your lovely foods on your blog really makes me wish I loved to cook!
    Thanks so much for sharing your post with us for Pearls and Lace Thursday!! I love your contributions!!!
    Blessings, Doni

    ReplyDelete
  7. mymyAugust 25, 2011 at 9:15 PM

    that would be lovely on just about anything!
    visiting here via Pearl's Weekday Potluck ツ

    ReplyDelete
  8. jellybellyAugust 25, 2011 at 9:38 PM

    Thanks for sharing this recipe! I'm sure going to try this. Just looking at the photo makes me feel healthy already :)

    The Twerp and I

    ReplyDelete
  9. PearlAugust 26, 2011 at 2:26 AM

    Thanks for the recipe. I would love to try it this weekend for the family.

    ReplyDelete
  10. Joy @ Joy Of DessertsAugust 26, 2011 at 3:08 AM

    This is one of the most important recipes to have in our arsenal. Thank you so much for linking it at Joy of Desserts, Concetta. I hope you are having a great time in Panama, and I thank you for stopping by even while on vacation. You leave the sweetest comments too. They make my day. :-)

    ReplyDelete
  11. Barbara F.August 26, 2011 at 8:52 AM

    More love in a bowl, Concetta! Homemade is so much better than canned, unfortunately I lean toward College Inn occasionally :) but during the fall and winter months I love to make soup! xo,

    ReplyDelete
  12. AnonymousAugust 27, 2011 at 7:42 PM

    At Whole Foods they sell Checken backs for super cheap and I make stock just like this all the time... please share this recipe on my blog http://homeandpantry.blogspot.com/2011/08/salmon-salad-sandwiches.html

    ReplyDelete
  13. The Charm of HomeAugust 28, 2011 at 9:44 AM

    Looks wonderful Concetta! I just took a organic chicken we had roasted for supper and made some of this for fall soups. So much better than canned! Thanks for linking this up to Home Sweet Home!
    Sherry

    ReplyDelete
  14. ElsaAugust 28, 2011 at 10:05 PM

    I love the pot you're cooking with. I need to make chicken stock and store it in the freezer. It definitely tastes better than store bought.

    ReplyDelete
  15. Miranda | Mangoes and ChutneyAugust 29, 2011 at 1:50 AM

    Thanks for the fabulous tips! Thanks for linking up to Fat Camp Friday. Hope you enjoyed your weekend, see you next time!

    ReplyDelete
  16. Miz HelenAugust 29, 2011 at 1:31 PM

    Hi Concetta,
    No pantry is complete without a good homemade Chicken Stock and your recipe looks delicious! Hope you are having a great week and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

    ReplyDelete
  17. April @ The 21st Century HousewifeAugust 30, 2011 at 10:53 AM

    This is a wonderful tutorial on how to make stock. There is nothing like good homemade stock, and it is such a great thing to have on hand. Thank you for sharing this post with the Gallery of Favorites, Concetta.

    ReplyDelete
  18. Alea MilhamSeptember 1, 2011 at 5:34 PM

    Homemade stock is so frugal and delicious (plus you have complete control of the quality of the ingredients). Thanks for sharing your tutorial with the Gallery of Favorites.

    ReplyDelete

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CONCETTA'S RECIPES

The Kitchenettes ~ A Hospitality Club

Romans 12:13
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The Kitchenettes is all about teaching and mentoring young girls in the art of hospitality. It is so much more than cooking or doing domestic tasks ~ hospitality is the very heart of God ~ a demonstration of pouring His love onto others. This group of young girls are learning the very nature and character of God as they serve people and sharpen their skills in homemaking.

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