Homemade chicken stock is an essential in my house. You can use it in about anything savory you are cooking. It works great in soups, stews, cooked grains, boiled vegetables, and all by itself.
Here’s the recipe:
Take a whole chicken fryer and cut the breasts and leg quarters and freeze for later use. Take the remain chicken carcass and submerge in a pot of water. Roughly chop and add in your favorite vegetables and seasonings. Mine are celery, carrots, garlic, onion, bay leaf, fresh thyme, salt and pepper. Let this all come to a slow rolling boil for about 10 minutes. Keep an eye on it to make sure it doesn’t boil over. Continue to let it simmer for about 20 more minutes and presto…you’ve got Chicken Stock!
Let the stock cool enough to strain into glass jars for the fridge or freezer. Ice cube trays make excellent chicken stock cubes to keep in the freezer for a quick and easy flavor enhancement to boiled vegetables. Discard leftover bones and vegetables from the stock pot. I will debone the cooked chicken from the wings and back and freeze it in chicken stock to use later in chicken & dumplings, chicken tortilla soup, or gumbo.
And remember, nothing is more soothing for a sore throat than a warm cup of chicken broth. Enjoy!