I used to be a boxed chicken broth gal, solely for the convenience factor. Grab a couple of boxes, whip up some soup and boom! dinner’s done. But no more! I have discovered the flavorful glory of homemade chicken stock. The nutrients, the tastiness, the color! How could I ever go back to boxed chicken broth? Like I said, used to be.
Chicken stock at home is literally the easiest thing I have ever made aside from cereal. Grab one of those juicy organic rotisserie chickens from your local store (in my case: Metropolitan Market), eat it, use the leftovers for stock. Easy as pie. Not only is homemade stock laced with pertinent minerals our bodies crave, it also makes the perfect amount for a big pot of mouthwatering soup. With cold and flu season upon us, homemade stock is the way to go!
1 rotisserie chicken carcass, plus any left over scraps
1 cup carrots, chopped
2-3 celery stalks, chopped
1 medium yellow onion, chopped
4 crushed garlic cloves
1 teaspoon pepper
1 teaspoon salt
1 bay leaf
2 tablespoons of vinegar (I’ve used apple cider and balsamic)
8ish cups of water
Place the chicken carcass and scraps in a crock pot. Add in the veggies, salt and pepper, bay leaf and vinegar. Pour enough water into the crock pot to completely cover the ingredients.
Cook on low for 24 hours.
When ready, strain the stock and discard the solids. Use right away for some seriously delicious soup or store in the fridge for up to 3 days.
Original recipe here.