Homemade Chicken Stock

One of the biggest assets to having a frugal pantry is the willingness to be creative and trust in the things that you know or that you are willing to learn how to do. Making. freezing and rotating your own Homemade Chicken, Beef and Veggie stock is one of those things simple, environmentally safe, user friendly and self staining things that you can do to help start saving money and eating more healthy. Plus Stock or broth is one of the easiest things you can cook, if you are just starting out in the kitchen.

So... here you go, lets give it a try.





Ingredients:

1 chicken carcass or 1 1/2 - 2 pounds of raw chicken pieces (bone-in and skin-on works best)
1 - 2 large onions pieces, skins and leftovers
4 carrots peels,
4 celery tops and leaves
2 - 3 garlic whole cloves
2 dried or fresh bay leaves
4 - 5 thyme or rosemary sprigs with stems
4 - 5 parsley sprigs with stems
10 crushed black peppercorns (optional)
1 tablespoon Adobo seasonings
(side note on Veggies... we use all the leftover stuff from the veggies we have used all week, I keep everything in a ziplock bag until i get meat bones or a bag full then I make stock.this is how we make sure we don't waste anything...)

1. Put chicken (whole, parts, pieces, bones and all in a large pot or crock pot. Cover with water. Sprinkle with a tablespoon or two of apple cider vinegar (this draws out the minerals in the bones into your stock).
2. Add salt, pepper, seasonings, and vegetables. Sometimes, for my veggie stock, I usually throw in at least carrot, celery, onion, and extra garlic. They can go in whole since they will cook down to mush anyway.
3. Turn on the heat. Bring to a simmer. Let simmer 2-3 hours or more on the stove top, or overnight in your crock pot.
4. Strain the solids out, letting the stuff set in the strainer for at least 10 minutes,pressing lightly on the bones and veggies to squeeze out every last drop of your liquid goodness. My stock often becomes a little cloudy with all the pulpy leftovers, but that is okay because that is where the nutrition is. let cool... this is important to do before placing in you freezer bags.
5. I do NOT skim the fat, because there’s so much good stuff for you in the fat. (Not to mention the flavor!) but if you want to you can just place your stock in a open container in the fridge until fat in top is hard and can easyly be lifted off the top. Your stock will become stiff and jelly like, that is okay and sometimes easier to handle when filling your freezer bags.
6. After your stock has cooled, Pour the stock into freezer containers, label, and freeze.