Saturday, September 29, 2012

Homemade Chicken Stock

Oh the many uses of rotisserie chicken.

Today I made chicken wing dip for the Penn State game and the fastest and easiest way to do that is with a rotisserie chicken. Once I was finished I was left with a pile of skin and bones which is perfect for homemade chicken stock.

Making homemade stock is so tasty, easy, and thrifty. Not to mention the fact that you can control what goes in the stock.
When you make it at home you know it's natural and not filled with a bunch of preservatives and salt.

What you need...

Large stock pot
Chicken carcass
3 - 4 celery ribs, broken in half
3 - 4 carrots, broken in half
1 onion, cut into wedges
5 - 6 garlic cloves, pealed
handful of peppercorns
herbs (I used a handful of thyme)
salt (I sprinkle one full circle around the pot)

Dump all of your ingredients into the stock pot and fill pot 3/4 full of water.

Let simmer for 2 - 3 hours and it will turn into this...

Then remove all of the large pieces and pour through a fine strainer into a large bowl.

At this point you need to do something with this large bowl of liquid.
I like to freeze mine into small portions which makes it easy to use as needed.

I saw this great idea on Pinterest to freeze soup in a lined muffin tin so you can defrost exactly what you need. This works great for stock!!!

Just line a muffin tin with saran wrap (I like "Press n Seal") and then cover the muffin tin with another layer of saran wrap and freeze. Notice the lovely pile of leftovers in the background!

Once frozen I pop them into a ziplock freezer bag and pull out what I need when I need it!

Each muffin tin is a heavy 1/2 c. of liquid. I typically put them into a glass measuring cup and defrost them in the microwave.


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