So I’ve posted chicken stock before, but it’s winter season again, aka soup season, and Chicken Stock From Scratch is a critical part of it so I had to share it again. Plus, it has to be one of the easiest things to make at home!We had a chicken carcass from a baked chicken we’d made this week. So, I threw that in a pot with a couple of skin on chicken thighs (for the flavor and the super cooked meat for dehydrated chicken treats for Nigel), and a ton of veggies. Second best part of homemade chicken stock, it’s the perfect way to “use” those veggies in your fridge that need to be used. In this case, it was a bunch of green onions. Plus some extra chicken skin from the chicken breasts I’ll be making tomorrow, and of course the standard celery, carrots, onion, garlic, oregano, and lots of kosher salt.I threw it all into a huge stock pot, turned the heat up to high, and let it do its thing for about 3 hours.When it was done, look at that amazingly rich and deliciousness!A good strain of the veggies and chicken…
…and we’re in business. Almost 10 cups of homemade stock, the perfect start for future homemade soups!
Now that you’ve made the stock, here’s how you can clarify it!
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