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Homemade Chicken Stock

Chicken stew / vegetable casserole cooking in saucepan / pan, vegetable soup

Chicken broth is a staple in our kitchen. We use it in soups, stews, and casseroles, and it’s a great way to add flavor to rice, couscous, and quinoa. A store-bought stock is convenient, but it takes a big bite out of our grocery budget when we use it in so many recipes. We found a quick and simple way to make our own broth.

Chicken stew / vegetable casserole cooking in saucepan / pan, vegetable soup

It doesn’t just save money, it’s a terrific way to minimize waste and use up leftover veggies. We really like the fact that we have complete control over our stock’s flavor and sodium content. We make a batch every time we finish off a rotisserie chicken. It keeps up to 3 months in the freezer, so we always have homemade chicken broth on hand when we need it!

Homemade Chicken Stock

1 hour and 10 minutes to prepare 3 to 4 quarts of stock

Ingredients

  • 1 medium rotisserie chicken (3 to 4 pounds), meat removed
  • 2 medium parsnips, peeled and cubed
  • 1 small red onion, chopped
  • 2 medium celery stalks, chopped
  • 10 to 12 small baby carrots
  • 3-4 medium garlic cloves, minced
  • 6 medium parsley sprigs, chopped
  • 1/2 teaspoon black peppercorns
  • 2 teaspoons dried sage
  • 2 teaspoons dried rosemary
  • 1 medium thyme sprig, chopped
  • Kosher salt, to taste
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Preparation

  1. Place chicken, vegetables and seasonings in large stock pot. Fill pot with water to at least 2 inches above ingredients. Bring to a boil.
  2. Reduce heat. Cover and simmer for 1 hour.
  3. Strain soup to remove solids. Allow broth to cool before using or storing.

Recipe adapted from Our Best Bites

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