I usually have chicken stock ingredients, well, in stock (pun intended =O): onion, carrots, celery, and chicken bones. Plus it's SO SO easy to make. You'll be amazed at the wonderful depth of flavor the stock has in comparison to store bought chicken stock. Have I sold you on making your own chicken stock? If so, here's how you do it:
Leftover chicken bones, skin, cooking juices, etc.
3 celery stalks
1 large onion
You could add salt, however, I choose not to. Stock is usually the base of another recipe and I like to season according to the specific needs of the recipe. Nothing worse than an over-salted dish! In addition to my list of ingredients you could also add a little thyme, parsley, and bay leaves, along with a couple cloves of garlic to further enhance the flavor of the stock. I sometimes use these herbs and spices, depending on what I have in stock, but I don't think it's essential and I often make the stock without it due to a preference towards a flavor profile that's compatible with anything I make. As you make this recipe you will find what works best for you and adjust accordingly.
Making the stock is as simple as one, two, three... four and five.
- Gather your leftover chicken bones.
- Gather your veggies. Coarsely chop.
- Add to your veggies and chicken bones to your slow cooker. Cover with water, leaving a 1/2" gap at the top. Honestly, I don't measure my water. I use a 6 quart slow cooker.
- Cook on low for 10 hours.
- When it's done cooking allow to cool until manageable. Strain through a fine mesh strainer.
All done. Told you it was easy! Try it, I guarantee store bought chicken stock will never taste the same!