I’ve heard the Barefoot Contessa recommend Homemade Chicken Stock for years, but always took the shortcut. Lately, I’ve been more interested in doing the things the slow, old fashioned way – and being less wasteful. It turns out, there is so much nutrition packed into Homemade Stock and so much nutrition that is wasted when we don’t squeeze every healthy ounce out of our resources.
When I think about the way our Grandparents ate and cooked – and actually beyond that for 1,000’s of years, stocks made from bones and skin and tendons and fat added so much benefit to our bodies. Meanwhile, here we are trying to be so overly healthy with supplements and powders and trendy bars, yet skipping over some of these most basic and essential ways to nourish our bodies naturally. Here is an article if you would like more information.
Also you should know – that making homemade chicken stock will satisfy you down to the bone with warm fuzzies and feel good feelings that stick with you. It just feels good to do something so old fashioned, resourceful – and delicious. I can hardly look at a box of stock anymore. I’m completely converted.
I typically make this on Sunday or Monday while we are around the house. To get the most out of the chicken, I roast it first, peel the meat out to use for Chicken Salad to have for lunch for the week, then reserve the stock for a dinner/soup or put it in the freezer. I feel so organized and productive when I do this. And the house smells amazing.
Homemade Chicken Stock
1 whole chicken
4-5 quarts of water (or however large your pot is to cover chicken)
1 onion in quarters
1 lemon, sliced in quarters
1 head of garlic, sliced in half through the middle
2 carrots
2 stalks of celery
bunch of parsley
bunch of fresh thyme
2 tablespoons of olive oil
2 bay leaves
1 tablespoon of sea salt
1 teaspoon of cracked pepper
Roasted Chicken Method :
Place the whole chicken on a Sheet Pan lined with Parchment Paper. Stuff with Onion, lemon, garlic, parsley and thyme. Drizzle the entire chicken with olive oil, sprinkle with sea salt & cracked pepper.
Roast in the oven at 425 degrees for 45 minutes until cooked through, 145 on meat thermometer in thick part of breast.
Let rest until cool enough to touch, then pull apart and separate meat. Use meat for soup, salad or pasta. Keep all remaining skin and bones to make stock.
In a large pot (I use a 7 quart dutch oven), add all bones, skin and drippings. Add vegetables, herbs and seasoning then pour over water until it covers the chicken (about 4-5 quarts). Cook for 1-4 hours on a low simmer. Remove all pieces of chicken and vegetables from the stock (I pour over a sieve into a bowl). Store stock in the refrigerator or freezer.
Traditional Method:
In a large pot (I use a 7 quart dutch oven), add all ingredients then pour over water until it covers the chicken (about 4-5 quarts). Cook for 1-4 hours on a low simmer. Remove all pieces of chicken and vegetables from the stock (I pour over a sieve into a bowl). Store stock in the refrigerator or freezer.
I store mine in either Paper To-Go Containers or Plastic Kitchen Containers. The 16oz or 1/2 gallon work great for large batches.
