Easy Chicken Stock

I actually roasted a chicken just so I could make stock to put in my next batch of lentils.  Admittedly, that’s  a bit ridiculous, but I put the rest of the chicken to good use as well.

If you don’t want to eat the chicken meat as a meal right after cooking, you have lots of options to make good use of it and simplify your cooking for the week.

I roasted my chicken with lots of garlic, onions and carrots, which I’ll add to my next batch of lentils.

I then pulled off all the chicken meat and set it aside to make a white bean, chicken chilli, my own adaptation of the recipe in the Slow Carb cookbook.

Finally, I took the bones, skin and other scraps and used them to make a stock.

Here’s what I did…

(If you don’t have a day to make your own broth, here’s the next best option.)

Ingredients

  • 2 onions, quartered
  • 5-6 garlic cloves, smashed or chopped coarsely
  • 3 carrots washed and chopped into a few large pieces
  • 4 sprigs fresh thyme
  • 2 bay leaves
  • 2 sprigs fresh rosemary
  • 1 t paprika
  • 1 t Sea Salt or Veggie Salt
  • all of the chicken bones, skin, cartilage, anything you haven’t eaten yet
  • around 16 cups water

Directions

  1. Put 3 cups of water into a stockpot or any large pot.  Turn heat to medium-high heat until boiling.
  2. Add onions, carrots and garlic and simmer over medium heat until liquid reduces to almost nothing.
  3. Add  the spices.   Stir, and then move it to a crock pot on low.
  4. In the crock pot, add the chicken bones.  If possible, try to avoid stirring as disturbing the chicken bones can make your stock cloudy.
  5. Add the water up to the top of the bones.
  6. Cook on low for at least 24 hours. We usually go for up to 36 depending on when we start it and when we’re able to clean it up.
  7. Add  salt and pepper to taste.   Approximately 1 Tbs of Sea Salt or Veggie Salt should do.
  8. Strain veggies and chicken bones
  9. Allow to cool (you can do this in the fridge overnight if you want), and the fat should separate.  You can then skim the top layer of fat off and put in single serve jars to refrigerate, freeze or use straight away.
  10. The stock should keep for 3-5 days in the fridge.

If you don’t want to make your own, I have you covered

Sometimes it’s not practical to properly source your chicken and take the time to make your own broth. In that case, I’ve found a company that basically makes broth like you would in your home and ships it to you (or you can get it at Whole Foods).

They’re called Kettle & Fire, and when you see the ingredients on their broth, you know why I like it so much. It literally only has the things I’d put into my own broth. Nothing I can’t visualize in my mind, and nothing I can’t pronounce, and only things you can buy in the store. And it still lasts for several months in its packaging.

If you try their broth through my affiliate link, you’ll get 20% off on your first order, and they’ll ship to you free. I highly recommend them if you can’t or don’t want to make your own broth.

Try Kettle & Fire here.

Comments

  1. Stacia Rubinovich says:

    What do you do if you don’t own a crock pot? How do you finish the broth in a regular pot?

    • Hey Stacia – you could try to simmer it on low for as long as possible. I might not do it overnight because I’d want to keep an eye on it, but certainly could get 12-16 hours in.

      -j

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