There’s nothing quite like homemade chicken stock. I love being able to control exactly what goes into it. It makes it easy to alter the flavor which gives an amazing boost to any recipe calling for chicken stock. Seriously, once you start making your own chicken stock you’ll hate it when you run out and have to use store bought.
Fill a large stockpot about 3/4 full with water. Add in your leftover roasted chicken bones and bring to a boil. Reducing heat and simmer for at least 1 hour, 3 hours if you have time.
After at least an hour has passed, add in a standard mirepoix (carrot, onion, celery). This can be just leftover bits and pieces that you’ve collected. Only use half an onion for a recipe? Throw it in a tupperware in the freezer and save it for stock making. Those celery stalks you don’t really want to it? Same thing! It’s great! You’ll want to cut them into about 1 inch chunks.
Add in your herbs for flavorings. Here are some ideas:
Standard Chicken Stock: 1 bay leaf, fresh thyme, fresh parsley, 10 black peppercorns, 1 clove garlic (optional)
Asian Inspired Chicken Stock: 1 inch piece of ginger, 2 cloves garlic
Thai Inspired Chicken Stock: 1 inch piece of ginger, 1 stalk lemon grass, 1 thai chili pepper
Mexican Chicken Stock: 1 dried chipotle pepper, 1 red bell pepper, 1 bay leaf, 1 clove garlic, 10 black peppercorns
French Inspired Chicken Stock: 1 bunch fresh tarragon, 1 bay leaf, fresh parsley, 10 black peppercorns
Italian Chicken Stock: fresh oregano, 5 tomato peels, 1 clove garlic, 1 bay leaf, 10 black peppercorns
The possibilities are endless!
Bring back to a boil, reduce heat, and simmer for 1 hour.
Use a large mesh colander to strain the stock and remove all the big stuff, leaving a clear liquid. You may have to strain it twice.
Allow the broth to cool and remove any fat that floats to the top.
Measure out 2 cups at a time and pour into a ziploc freezer bag. Lay it out flat on a tray to freeze. (2 cups is the same as 1 can of chicken broth)