Comments on: How to Make Chicken Stock

By: Ash

Ash — Wed, 28 Mar 2012 21:28:34 +0000

Veggie broth is actually easier than chicken stock. Whenever you prep your veggies, give them a good scrub and rinse first, and then put the peelings in a big ziplock baggie and put it in the freezer.

If you batch-prep your veggies all at one time, you have enough trimmings/peelings for stock. If you do them one at a time, just keep adding to the bag until it’s full.

One of my pet peeves is making stock with whole veggies, since those get strained and thrown out anyway. When I make stock EVERYTHING goes in the pot – onion skins and heads, garlic paper with little bits of garlic, carrot tops and ends, celery hearts and tips, the ends of green onions and parsley stalks, etc. The best veggie stock I ever made even had a lettuce core and a handful of red pepper guts/tops. Cover with water, liberally salt and throw in a few bay leaves, handful of peppercorns, and any other spices or herbs you like.

By: Billy

Billy — Fri, 12 Nov 2010 01:41:18 +0000

I NEVER use stock from the store. There is nothing like the REAL thing! Thanks for this awesome post!

By: Ryan

Ryan — Wed, 06 Oct 2010 00:28:10 +0000

Yes, Lisa. I’ve done this several times. My wife and I usually freeze a couple carcasses (skin, bones, and the juice from the container) until we have time to do it. Then we put a large pot or even a turkey pan on the stove, throw in a few carrots, onions, celery stocks, add some spices, and let it simmer for a few hours. Let it cool, then use the stock within a day or two or freeze it until needed. You can freeze it in small plastic containers and then put it in small freezer bags for individual use, or use ice cube trays if you only need a little at a time (try using ice cubes of chicken stock instead of adding a little water to certain recipes – it works great!). Just experiment a little until you find your favorite methods.

By: Lisa

Lisa — Tue, 05 Oct 2010 22:01:00 +0000

Thanks for this…I’ve never made a homemade stock before but have some store-bought rotisserie chicken carcass/skin leftover that I do not want to waste because it was so flavorful. I’m sure it’ll make a tasty stock.

Do you know if I can freeze chicken carcass/bones until I have time to make the stock?

By: JJ

JJ — Wed, 03 Mar 2010 21:46:30 +0000

Nice Site! Very good ideas on here! I do the same with stock, using the leftovers. But I have heard to make a good broth you need a whole chicken. Not sure I agree because my stock makes a wonderful Tortellini soup!.

Chris.
Depends on what you are making. I’m thinking that everything would be incorporated (read baked). You leave cookies out, and they often contain eggs..

By: Ryan

Ryan — Wed, 03 Mar 2010 00:59:31 +0000

Chris, I’m not sure.

By: chris

chris — Tue, 02 Mar 2010 22:56:24 +0000

In baking with homemade chicken stock for flavoring. Should the finished product be refrigerated if no preservatives were used?

By: Merry

Merry — Tue, 23 Feb 2010 16:15:59 +0000

Thank you Ryan! I’m new to this and your posts have been very educational! I live in the San Francisco Bay Area in California and people here don’t do much home cooking. Life is fast and we live off convenience food a lot of the times. Having two young kids and trying to save some money of my yearly food budget, I searched on Google on frugal living tips and found your website.