Here in the Netherlands they don’t have ready-made chicken stock like they do in the states — only bouillon (which I assure you, is not the same thing). And while bouillon is fine for some recipes, for others (like Winter Minestrone), I find that it just doesn’t work well. I decided to make my own chicken stock since I have Winter Minestrone plans this weekend, and I have to admit that while making stock is time-consuming, it’s pretty dang basic.
I used chicken carcasses in my stock, rather than whole chickens, because I make roast chicken somewhat regularly and throw the carcass in the freezer until I’m ready to make stock. I do this with my veggie odds and ends as well, which you could totally just throw in with your old chicken bones, but I save mine for when I’m making veggie stock, which is why I opted to use fresh veggies in this.
Here’s the recipe I used, in case you’re looking to make your own stock and/or wondering what you should do with your old chicken carcasses and vegetable odds and ends. Please note that this recipe is totally open to interpretation, so feel free to toss in what you have on hand. Leeks, parsnips, dill, etc. would all make delicious additions.
Homemade Chicken Stock
Active time: 20 minutes / Total time: about 5 hours
makes about 3 quarts
- 2 chicken carcasses
- 2 yellow onions, unpeeled, quartered
- 1 head garlic, halved
- 4 carrots, halved or quartered
- 3 stalks celery, cut into thirds
- 1 small bunch flat leaf parsley
- 1 small bunch fresh thyme
- 1 tbsp coarse sea salt
- 1 1/2 tsp whole peppercorns
- Throw it all into a big pot, cover with 4 quarts of water. Bring to a boil then lower to a simmer and simmer, uncovered, for 4 hours.
- Remove solids and chill overnight. Skim any fat that has accumulated overnight off the top. Use within a week or freeze in quart containers for up to 3 months.