Waste Not, Want Not: Making Organic Chicken Stock

One of the best reasons for roasting a whole chicken is the carcass. Why, you ask? Well, homemade, honest-to-goodness, gluten-free, organic chicken stock is the correct answer. So many recipes benefit from stock: from rice pilaf to gravy to soup, it’s a necessary and versatile flavor booster for your culinary repertoire. And there’s nearly no reason to purchase stock or broth when it’s a cinch to make at home. First, high-quality, organic products are expensive! Second, if you’re a foodie control freak like me, you can adjust it to your liking. Parsley here, garlic there, whatever you want; it’s all up to you. Third, see reasons one and two.

To make easy, breezy, organic chicken stock at home, you’ll need:

  • Carcass from 5-pound roasted organic chicken
  • 1-2 organic carrots
  • 1 organic onion
  • 5 garlic cloves
  • 1 tablespoon whole black peppercorns
  • 1 tablespoon sea salt
  • 1 bay leaf
  • 1-2 stalks of organic celery (optional)
  • Handful of fresh organic parsley (optional)

Put all ingredients in a large stock pot or dutch oven.

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Add enough water to cover.

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Bring the contents to a boil, give it a good stir, and then bring down to a simmer for 3-4 hours. The color will go from this:

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…to this:

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Once it’s done, strain it. I use a large colander over a huge glass bowl because I honestly don’t care that much if it’s got tiny bits of chicken or veg. Use a fine mesh strainer or cheesecloth if you’e really concerned. Once it’s strained, this’ll be what you’re left with:

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Isn’t it beautiful? Portion it out in whatever size freezer-safe containers work best for you. I like to use a mixture of pint and quart sizes. Don’t forget to label them with the contents and the date!

This recipe makes about 4 quarts of organic chicken stock. By the way, if you were to purchase quantity in a grocery store, you’d pay about $15-$20! And all you did was use what remained from your delicious, wholesome, organic roasted chicken. (See the recipe here for my gluten-free Heavenly Roasted Chicken.) Doesn’t that make you happy?

So, everyone, I bid you happiness and good-for-you, frugal, wonderful, sensible cooking endeavors. Have a fantastic Friday night…and don’t throw away that carcass!

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7 thoughts on “Waste Not, Want Not: Making Organic Chicken Stock

  1. Pingback: Fall Comfort Food: Roasted Butternut Squash Alfredo | Delicious Daydreams

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