It is going to be a rainy weekend around Boston so it’s the perfect time to make some homemade chicken soup. Many people are afraid to make their own broth, but this is a great way of “recycling” the chicken carcass.  Yes, it takes time, but it’s really the cooking time that is lengthy, not the prep.
First, I love to cook a whole chicken in the oven, typically 4-6 lbs, and use the leftover bones and wings to make stock.  When I roast the chicken, I stuff it with Lemons and Garlic, which will get your stock started with great flavor.

1 Whole chicken carcass (stripped of cooked meat)
Carrots, Celery, Onion  (great to use up when they start getting soft)
small handful of peppercorns
2 Bay Leaves
Salt to taste
Place everything into a large stockpot, and cover with cold water.  Bring to a boil, and then reduce to the lowest setting for about 3 hours. Strain stock into a large bowl, let cool to room temperature.  The stock can be refrigerated for about 3 days, but frozen for up to 4 months.  I like to freeze some in quart size freezer bags for future use.  By making your own stock, you get to control what is added.  Limited sodium, and no preservatives.  Please let me know if you have any questions about the recipe above.  happy friday. 
1 reply
  1. Pregnant Yuppy says:

    It sounds lovely. I made turkey stock after Xmas and it's in the freezer waiting to be used.

    I found my way over here from the Lady Blogger Society's tea party.

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