Grandma Rose’s Homemade Chicken Stock

March 25, 2012

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A roasted chicken goes a long way in our house. It is one of those easy dishes that requires very little prep. Stuffing the cavity with a whole lemon cut in half, a whole garlic bulb cut in half, some thyme, salt, and pepper creates the simplest of flavors. Smear the body with soft butter, lots of kosher salt and fresh ground pepper, toss in the oven for about an hour and a half. Serve it with some roasted carrots and some sort of green and dinner is on the table for just a few bucks.

Rarely does all the chicken meat get consumed. Left overs get shredded, made into enchiladas, soft tacos, or thrown into soups. The carcass gets tossed into a big stock pot along with some chicken necks, lots of roots, vegetables, and herbs. Cover with water, bring to a boil, cover it and let it simmer for 24 hours.

I have mentioned over and over again how much I love and value my freezer. One can always find bolognese, marinara, pesto, vegetable stock, buttermilk, egg whites, various cookie doughs, and this chicken stock. The stock gets used for soups, sauces, casseroles, and so much more. I love opening up my freezer door and seeing all of my containers, lined up, in rows, by category (don’t judge). Having jars and containers on hand, allows full creative freedom in the kitchen. Oh, so fun!!

Making homemade stocks costs pennies. A $22.00 organic chicken can feed my family of five for dinner, leftover chicken becomes lunch the next day, and the carcass, combined with everyday vegetable staples, makes about 4-6 quarts of stock. Such satisfaction in all of it!

Grandma Rose’s Homemade Chicken Stock
My grandma used to make chicken stock for our Friday night dinners. She would shred the chicken she used in the stock, add some carrots, and a small, square egg noodle, she called “chipkulah”(which is Yiddish for who the heck knows what). This is a modern version of her soup/stock.
yield: 4-6 quarts

ingredients:
1 chicken carcass from a 5-6 pound chicken
2 pounds chicken necks (ask your butcher)
3 parsnips, cleaned
4 carrots, cleaned
3 stalks celery
2 leeks, green part only, cleaned *
1 large brown onion, cut into quarters (not peeled)
1 whole garlic bulb, cut into half (not peeled)
fronds and stalk from one fennel bulb
1/2 bunch of Italian parsley
10 thyme sprigs
2 bay leaves
20 peppercorns
1 tablespoon kosher salt
filtered water

instructions:
• wash the necks and place on a dish towel or paper towels to rest while you prep the rest of your ingredients.
• don’t peel your veggies. simply wash them and scrub lightly with a vegetable brush.
• using a very large stock pot, put carcass and necks into the pan. add the rest of the ingredients.
• cover the entire contents with filtered water.
• bring the pot to a boil.
• once boiled, turn the flame down to simmer, cover the pot and simmer for 24 hours.
• let the stock cool completely before straining.
• once cool, place a large strainer over another large stock pot.
• discard proteins and vegetables and transfer the stock to individual, quart size containers. leave an inch between the top of the stock to the top of the jar. liquids expand when you freeze them, so you always want to leave enough room for them to expand.

* when I bring my leeks home from the farmers market, I immediately cut off the green part. I cut the white part in half and soak both the white and the green part in warm water. after 15 minutes, change out the water and soak one more time. leeks can be very dirty vegetables. when you soak them, you will see grainy, gritty material at the bottom of your sink. wrap the green and the whites in paper towels, separately. save the greens for either vegetable or chicken stalk, it gives the stock such a rich and wonderful flavor.

More Stocks Around the Web:
How to make Fish Stock – Food 4 Tots
Chinese Vegetable Superior Broth – Teczcape
Liquid Gold Brown Poultry Stock – Luna Cafe
Homemade Dashi – Guilty Kitchen

{ 16 comments… read them below or add one }

1 Kim March 26, 2012 at 3:55 am

Every time I roast a chicken I prepare some stock. I also like to prepare some with turkey pieces. It looks good and tasty but you really simmer it for 24 hours??????

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2 Susan March 26, 2012 at 3:45 pm

yes, it gets all the flavors out of the bones. i have made turkey stock in the past but for some reason, I have a hard time using it. I know it is psychological, but I cannot help it!

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3 HeatherChristo March 26, 2012 at 7:45 am

Gorgeous Susan! Homemade stock makes all the difference!

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4 Amanda March 26, 2012 at 7:57 am

Must try this. I have been paying $4 for 16 ounces!!

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5 Amanda March 26, 2012 at 9:15 am

Gorgeous! Love this!

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6 Tabitha (a.k.a. Penny) March 26, 2012 at 9:51 am

I love the golden color of homemade stock! I save the peelings and pieces from vegetables I prepare in a gallon freezer bag. When I am ready, I can pull that bag out and use it instead of purchasing vegetables just for stock. That means, I can make the stock completely free.

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7 Susan March 26, 2012 at 11:25 am

That is so smart! What a great tip. I am going to need to make some room in my freezer-makes such sense.

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8 Nancy@acommunaltable March 26, 2012 at 10:07 am

There is truly nothing better than homemade chicken stock and this one is chock full of goodness!! I am almost out so will have to try adding parsnips and fennel to the next batch I make!

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9 Susan March 26, 2012 at 3:53 pm

my grandma always put one parsnip in her soup(jewish penicillin), I added the fronds of the fennel bulb. I like to make marinated fennel and keep in the fridge, thus I always have the stalks and the fronds – hate throwing stuff away. Perfect for stocks!

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10 aida mollenkamp March 26, 2012 at 10:11 am

Susan, I think our freezers might be related as I have much of the same stuff in mine!

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11 Susan March 26, 2012 at 3:54 pm

stocking the freezer is key to the creativity! I see we are on the same wavelenght!

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12 marla {family fresh cooking} March 26, 2012 at 12:18 pm

Nothing like a GREAT homemade chicken stock to be used for everything!

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13 Allison [Girl's Guide to Social Media] March 26, 2012 at 12:36 pm

Definitely a kitchen staple. Thanks Susan!

When my boyfriend and I move-in together, I want to make it a point to roast chicken every couple of weekends. Easy meals and healthy.

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14 Lucy Lean March 26, 2012 at 12:55 pm

Minty made two roast chickens this Saturday – Chef Ludo and his wife Krissy brought their twins over for a very relaxed family supper – made a lot of stock with the leftovers – the gift that keeps on giving…

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15 sally cameron March 27, 2012 at 3:07 pm

I always dave my roast chicken carcasses for stock. In fact its time to make some now! I have three in the freezer. But I may need to get freezer like you have Susan. Mine is small (I’ll never get a side by side fridge again), and right now it is half full of puppy food! That way I will have more room for carcasses, stock, and stuff. Nice post! Love the photos.

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16 Kristina Vanni March 31, 2012 at 9:15 am

Great classic recipe to have on hand! Thanks for including us in the tradition!

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