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Chicken Soup Starter/Chicken Stock

I can’t believe I used to throw away the bones of my Whole Roasted Chicken – what a waste!! Who knew there was a beautiful Chicken Stock to be made?! Sure, you can buy it in a box – filled with MSG. OR!! Why not make your own Chicken Stock? It’s super easy and will help boost your freezer supplies. From a 5lb Bird, I can fill 3 large or 6 small mason jars with Chicken Stock. These are perfect to have on hand, chillin’ on your freezer shelf. There is so much you can do with Chicken Stock, from homemade Chicken No-Noodle Soup (Recipe to follow) to savory sauces for your meats and veggies.

After you’ve made ‘The Tastiest Whole Roasted Chicken. Period.’ (Recipe can be found on Blog or FaceBook) Carve the Meat off your Bird, sit down to a nice meal and chillax a second before prepping the Chicken Stock.

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Once you’ve enjoyed your feast, place the leftover Chicken Juices into a large soup pot. Be sure to scrape the pan, there’s a lot of flavor stuck on there!

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Place all leftover Chicken Bones into the soup pot. (You can store in fridge for a day or two) Cover Meat and Bones with water.

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Bring to a boil. Turn heat down and simmer, uncovered for 2 hours.

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Two hours later, you’ll have a nice creamy Chicken Stock. It’s that easy.

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Strain the Chicken Bones out of the Stock. You can use the Stock right away or freeze.

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You’ll love having this on hand – just add a few herbs and you’ve got a full-on Chicken Broth waiting to dress up any dish!

Från mitt kök till ditt …. Enjoy!!