Homemade Chicken Stock

A few weeks ago I posted on the magnificence of the clay baker!

"AT HOME ROTISSERIE CHICKEN" is a staple in our house.


Afterwards we have the carcass (fat, bones, cartilage, skin, etc.)

Rather than throw it away we make homemade chicken stock.  It is so easy that I feel like it is too much of a waste not to do it.  It cooks while you sleep - so no excuses!

How we do it:

After we are finished eating and while we are cleaning up the kitchen I throw the carcass into our crock pot.  I make sure I first remove any extra meat from it and preserve it for other dishes throughout the week (i.e. chicken noodle soup, chicken pot pie, etc.)

extra meat

I then break a couple carrots in half, cut an onion in quarters and roughly chop (into 3rds) celery sticks.

There is no need to remove the skin from the onion or peel the carrots.  Just throw in the crock pot with the carcass.

If I have leeks in the house then I throw one or two of them in as well (see above picture).  I then put just enough water to cover everything in the pot and turn the crock pot on low for overnight.

The next morning I strain what is in the crock pot into a bowl.

Look at that yummy homemade chicken stock!

Throw away everything in the strainer - the veggies have all lost their taste and nutrition - it is all in the stock!

If you feel there is a lot of fat in the stock (it glistens on top) then place it in the fridge for a couple hours and then you can strain the fat off the top.

Easy, right!?!

Start with this:

We don't do "organic" in this house, but we do try to buy meats that are hormone and stimulant free

And get a dinner out of it:

And then also get stock out of it!