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Chicken Stock from Leftovers

Shae and I bought a roasted chicken at the store the other night for an easy dinner, we did not finish it and there it sat.  I was going to have leftovers but never quite got around to it.  I really did not want it to go to waste so what did I do?  I made chicken stock out of it!  Didn’t hurt I had carrots and celery that I wanted to use up before they went bad too.

ready to stew for a while

This is an easy way to make homemade stock out of leftover chicken or turkey.   Drop in and walk away type of cooking.  This is not how I typically make stock but it works just as well.

  • 1 leftover roasted chicken bones and all
  • 2 quarts of water or so (enough to cover chicken)
  • 3 carrots roughly chopped
  • 3 or more celery sticks roughly chopped leaves as well
  • 1 onion quartered (white or yellow)
  • 2 or more cloves of garlic crushed slightly
  • 2 bay leaves
  • Several sprigs of fresh thyme (or other fresh herbs that need to be used up)
  • Salt and pepper
  • Other veg that needs to be used, go for it!

I broke up the chicken into 2 pieces and put in a Dutch oven or stock pot add water so chicken is covered with an inch to spare.  Add everything else and bring to a boil for 5 minutes, reduce heat to a simmer and let cook for 2 – 3 hours stirring on occasion.  When almost done taste and adjust salt and pepper as needed. 

When done, strain off the veg and chicken to a bowl, if there was enough meat on the chicken to salvage, do so (it will be very tender and will shred easily) reserve for soup or other applications. 

As for the stock, you can use it right away or let cool in the fridge for a day or two then use (keep in fridge for no longer then three days, if you want to keep longer pop it into the freezer in useable amounts for up to 6 months) I like it to sit for at least 4 hours, really melds the flavors but it gets better with time.

Cooks’ notes:  What can you do with your homemade stock?  The most obvious is soup but it makes great gravies and pan sauces.  It will also pump up any recipe that calls for canned chicken stock.  If you are going to store it, measure out a cup at a time in plastic containers and freeze, if you want smaller amounts freeze in ice cube trays and then transfer to a ziplock baggie.

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