Homemade Chicken Stock: A Step by Step Guide

Step by step…ooh baby… gonna get to you giiiiirrrrllll.

Oh, pardon me, I just had a flashback to 1991 and the NKOTB pajamas that were all over JC Penney when all I wanted was something pink with Disney characters. I was not ready to be an Amerian Tweenager at the ripe age of nine.

Back to 2011, and how to make homemade chicken stock.

Making homemade chicken stock is something I always thought was insane. Even for someone with a lot of time on their hands, it just seemed like such a waste. I mean, why make it when you can buy it for just $3.50 a carton?

I’m here to tell you: MAKE YOUR OWN CHICKEN STOCK! It’s so much better, and it’s actually a lot less expensive! Oh, and it’s super easy. Just follow these ten steps.

Step 1: Buy a whole chicken (mine was a 4.5 pound fryer that I bought for $5).

Step 2: Remove the chicken from the plastic, and shake out the gizzards. I know this kind of grosses some people out, but you don’t have to reach all the way into the chicken, just shake it out over the sink and the gizzards will fall right out.

Step 3: DO NOT THROW THE GIZZARDS AWAY! Set them aside, or set them into the large pot you will be using to make the chicken stock, like I did. The gizzards are full of flavor and we want all that goodness in our stock!

Step 4: Place the chicken in the oven based on whichever chicken-roasting method you prefer. The recipe I was using called for my chicken to lay on its side. Awkward. I mean really, doesn’t this chicken look like it’s posing nude for Picasso or something? #Uncomfortable.

Step 5: Gather the rest of the ingredients for the stock.

Step 6: Remove the roasted chicken from the oven, then remove the cooked chicken meat from the roasted chicken. You could serve this to your family for dinner, or pluck off chunks of perfectly crisp skin with perfectly moist meat and shovel them into your mouth. Not that I would know anything about that…I also pulled the rest of the meat from the bones and placed it into little ziploc baggies so I could have a healthy helping of protein whenever I wanted.

Step 7: Place the chicken carcass, gizzards, and other stock ingredients into a large pot. Cover it all with water and bring to a boil. Reduce the heat to low and let the mixture simmer for 3-4 hours while you ruin your nails.

Step 8: Walk by the stove often, breathing in the wonderful aromas.

Step 9: Allow the stock to cool {I stuck mine in the fridge overnight!} then scrape the fat off the top {there isn’t much, but this helps make the stock virtually fat free}. Strain the stock into a large bowl, then into freezer containers or ziplocs!

Step 10: Store the homemade stock in the freezer and remove whenever a recipe calls for chicken stock. You will not be disappointed.

Love to you all!

~Kristin