Bake your own chicken or buy one already cooked from the store. Eat the meat and use the chicken bones to make the stock. You can also use this recipe to make beef or vegetable stock.
Makes 6-8 servings.
| Amount (imperial) | Ingredients | Amount (metric) |
| 1 tbsp 2 3 4 1 To cover 1 tbsp 5 sprigs 5 sprigs 1 |
Vegetable oil Large onion, chopped Carrots, chopped Celery stalks, chopped Chicken carcass (bones) Water Pepper Fresh thyme Fresh parsley Bay leaf |
15mL 2 3 4 1 To cover 15mL 15mL (dried) 15mL (dried) 1 |
Directions:
- Turn stove on medium heat. Heat oil in large pot. Add onions, carrots, and celery. Cook until the vegetables start to get soft.
- Add chicken bones. Fill the pot with enough cold water to cover the bones by about two to three inches. Add pepper, thyme, parsley and bay leaf.
- Heat stock on medium heat and bring to a gentle boil or simmer. Reduce heat to low or medium-low and continue to simmer for one hour. Use a soup ladle to carefully skim off any scum.
- Put a strainer or colander over an empty large pot or large glass bowl. When the stock has cooled, use a soup ladle to scoop the stock into the strainer. Throw away the herbs, bones and vegetables.
- Cover the stock and put in the refrigerator overnight. The fat in the stock will form a hard layer on top. Use a spoon to scoop this off and throw it away.
- Keep the stock in the refrigerator for up to three days or freeze the stock in ½ cup containers for up to four months.
Variations:
Homemade beef stock – Follow the same steps for making chicken stock but use beef bones instead of chicken bones.
Homemade vegetable stock – Follow the same steps for making chicken stock, but do not use chicken bones.
Adapted from: The Basic Shelf Cookbook, 2011 Edition, Canadian Public Health Association.