Homemade Chicken Stock

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If you roast your own chicken, or even if you buy a rotisserie chicken, making chicken stock is a great way to make that chicken go even further!  Some people make stock using the meat and bones, but I find I can get a great stock from just the carcass.  I just remove most of the meat (without being too fastidious about getting every last piece), and throw it in a pot with some onions, celery, carrots and water, and let it simmer away.  I usually get about 2 quarts of stock, saving me big bucks!  I use the stock for soups, gravy, sauces, cooking quinoa or rice, or anything else I can think up.  It's delicious!


Of course you can do the same thing with a turkey - you'll just probably need to double or triple the ingredients depending on the size of your turkey.  You can get a lot of stock out one turkey!

Homemade Chicken Stock
Makes about 2 quarts

1 chicken carcass
1 large carrot, scrubbed and cut into large chunks
2 large celery stalks w/ leaves, washed and cut into large chunks
1 onion, quartered
3-4 quarts water

Remove most of the meat from your cooked chicken, and any aromatics you may have stuffed in the cavity (lemon, onion, etc.).  Place chicken carcass in a large pot, and just barely cover with water.  Add carrot, celery, and onion to the pot.  Bring to a boil, on medium to medium-high heat, and then reduce to a gentle simmer.  Simmer, uncovered, for about 3 hours, adjusting temperature as needed to maintain the simmer.  Remove large pieces and then strain through a fine mesh strainer.  Let cool and place in the refrigerator or use right away.  Skim fat off the top after it cools completely.  It will stay good for a few days in the refrigerator, or freeze for more long-term storage.  (I either freeze mine in quart ziploc freezer bags or quart jars).