Homemade Stock

I like making my own stock and keeping it on hand in the freezer.  I use a really large pot and lots of veggies and herbs.  I also save the scraps from some veggies (like fennel stalks, carrot greens), about to go bad veggies, etc. and keep them in the freezer until it's stock making time.  Here's what it looks like at the beginning:

1 chicken carcass*

1 large onion, quartered

4-5 carrots, cut into 3” pieces

3 stalks celery, cut into 3” pieces

1 head of garlic, cut in half (no need to peel)

1 bunch Italian flat leaf parsley (ends trimmed)

1 handful fresh Dill

1 handful fresh thyme

About 10 whole peppercorns 

1 T. Kosher salt
Plus whatever you have saved in the freezer

7 quarts (that’s 28 cups) water or more, depending on amount of veggies

*I buy a Costco rotisserie chicken from time to time.  When we’re done with it, I freeze the carcass until I’m ready to make stock.  You can also use a whole raw chicken, or you can use just veggies.

Put all the ingredients into a very large pot and bring to a boil.  Reduce heat and simmer for about 4 hours.  Let cool. 

Put a colander on top of a pot or container large enough to hold the liquid.  Pour the stock into the colander to strain all the vegetables and chicken.  Throw out the solids (or feed the veggies to your dog!) and refrigerate the stock overnight.  The next day, skim off any fat that forms on the stock (no need for this if you just use veggies/herbs).

Feel free to use any combination of vegetables and herbs – this is just a guideline.

I measure the stock into containers and label them with the number of cups they contain.  Then I just take it out as needed and let it defrost overnight in the fridge.