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homemade chicken stock

September 27, 2011

homemade chicken stock

i remember the early days of making stocks in culinary school… they seemed to tedious to me at the time.  since graduation, i have started making my own chicken stock quite regularly, and it’s a piece of cake!  i buy rotisserie chickens every week to use the  meat on salads, in pasta, or just to nibble on.  after awhile, i decided i needed to do something with the bones i was throwing away so i started making stock!  since i make a batch of soup generally every sunday for tomas and i to eat throughout the week, the homemade stock comes in handy!


mirepoix for stock

makes about 2 qts

1 rotisserie chicken

5 carrots, roughly chopped with skins still on

5 stalks of celery, roughly chopped

1 sweet onion, roughly chopped with skin on

2 stalks fresh rosemary

4 twigs fresh thyme



start by removing the chicken from the bones and set it aside to use as you please.  put the bones into a stockpot, then add the veggies and herbs.  fill the pot with water so that you cover all the ingredients.  bring the water to a boil, then down to a simmer.  add a small handful of salt and about 5 peppercorns.  let the stock simmer for at least an hour, then strain out the solids.  season the stock to make it as salty as you like and enjoy!

stock base

stock ready to go


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