Don’t throw those chicken carcasses away, y’all! Chicken stock is so easy to make and you don’t even need to worry about canning it properly.
I use chicken stock all week for things like soups, in my rice dishes, in gravies and sauces, etc. Basically anything that needs an extra layer of flavor. This stock can be made sodium free, however I like to add 2-3 tablespoons salt for a well seasoned taste.
Keep this stock in mason jars in the fridge for several days, up to two weeks. Or, freeze in mason jars, leaving room for expansion, up to 3 months.
Easy Chicken Stock
This delicious and easy chicken stock takes all the frustration out of accidentally running out of stock.
Equipment
- Large stock pot
Ingredients
- 1 chicken carcass
- 8 cups water
- 1 large onion
- 5 cloves garlic, smashed
- handful peppercorns
- 3 tablespoons kosher salt
- 2 stalks celery, cut into several pieces
Instructions
- In a large stock pot, bring all ingredients to a boil over high heat.
- Reduce heat to medium and boil 1 1/2 hours.
- Remove carcass and vegetables from stock using tongs or slotted spoon.
- Strain stock into clean mason jars. Seal lids tightly.
- Store in fridge up to 2 weeks.
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