Chicken Stock

I was asked to post this recipe by a dear friend. She was my son’s teacher and he has never forgotten about her. Some teachers just have “the gift” and she definitely does.

Chicken stock is far better when it’s made at home. I can’t begin to tell you how unhealthy store bought chicken stock is. Make a big batch and freeze it in ice trays (then put the frozen cubes in a ┬áZiplock freezer bag for individual use) or freeze it in medium size Ziplock freezer bags like I do (2 cups) to use in soups, stir fry and with braised meats.


1 whole chicken caracas

1 carrot, roughly chopped

1 onion, cut in two, skin removed

1 celery stick, roughly chopped

1 bay leaf

3 black peppercorns


If you want a deep and intense chicken flavour, start by roasting the bones in the oven on broil. Place bones on a tray and under the broiler until bones become golden brown. Flip over the bones to get all sides.

(If you want a more mild flavour, skip the browning stage and place the chicken directly in the pot with the other ingredients.)

Once bones are browned, place in a stock pot with all the juices it released.

Add the rest of the ingredients. Add just enough water to cover the chicken bones and vegetables. Place on low heat and cover.

Allow to simmer for 2-2 1/2 hours. You will need to continuously skim the top of the chicken stock from the chicken fat. You can use a large spoon, like I do while it cooks, or you can make the chicken stock, put it in the fridge overnight, then the next day the fat will form a jelly-type substance at the top and you can just remove it. If you have easy tips on how to skim chicken fat, I’m all ears. I have tried the paper towel method, where you use a paper towel to “catch” the fat but I honestly don’t find it works well.

After skimming, taste the stock. If you find it has enough flavour, remove from heat and strain. If not, continue to cook.

Store in a large glass jar (or several), in ice trays or in Ziplock freezer bags. Make sure to measure out, for instance, how many tablespoons there are in 1 ice so you can add them accordingly to your recipes in the future.

Frozen chicken stock can stay in the freezer for about 6 months. If in the fridge, it will last about 4-5 days.



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