I love cooking food full of amazing flavor, nutrition, and WOW factor.  Unfortunately, that can mean spending a fortune on expensive ingredients. One thing I do to cut costs and still increase flavor is make some of my ingredients instead of buying them ready made. It takes a bit more time, but usually makes up for that by giving more flavor. Next time you have a recipe that calls for chicken stock (or broth, it’s the same thing), DO NOT use canned.  Try this.  I promise you’ll be glad you did.

Chicken Stock

Chicken Stock

Next time you have a recipe that calls for chicken stock (or broth, it’s the same thing), DO NOT use canned.  Try this.  I promise you’ll be glad you did.

  • 1 whole chicken ((thawed if it came frozen))
  • 1 whole carrot (roughly chopped)
  • 1 small onion (roughly chopped)
  • 1 small celery rib (roughly chopped)
  • 3 tsp salt
  • 1/2 tbsp whole peppercorn
  • 2 whole bay leaves

  1. Clean out the neck and inside pieces of the chicken if there are any inside the cavity. I don’t like the flavor the kidneys and liver give the stock so just toss them.

  2. Place chicken along with all the other ingredients in a large stock pot and cover with enough water to come about 2 inches above the top of the chicken OR about 2 1/2 quarts.

  3. Bring to a boil on high heat.

  4. Skim the foam off of the top and turn temperature down (to keep it from over flowing) while maintaining a rolling boil.

  5. Boil for 2 hours.

  6. Remove the chicken and allow it to sit until cool enough to handle.

  7. You can strain the stock now and use it, but, if you want to really boost the flavor remove the meat from the bones and dump the bones back into the stock.

  8. Bring mixture back to boil for 1 hour.

  9. Strain out the bones and spices and vegetables.

  10. Use immediately or refrigerate for 7 days.

You can use this stock to add flavor to just about any dish.  If freezes great in gallon Ziploc bags for up to 12 months. What is your favorite homemade soup, stew, or chili?