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Welcome to Freezer Food Friday.. please share you recipe for anything that can be made ahead and frozen for later use.  Link it below using Mr. Linky and post a comment. Let’s help make dinner time easier on us all.

This recipe for chicken stock is very much how I make mine, except I toss it all in my crockpot.  




Chicken stock

Carcass of a 4-pound chicken
1 onion, quartered
1 or 2 carrots, cut into large chunks
2 stalks of celery or two good handfuls of leaves from the top
6-10 whole peppercorns
1 bay leaf
A few sprigs of fresh parsley, if you have it

Put all ingredients in a large pot. Don’t bother peeling the onion or carrot. Cover with water — about 12 cups should do it, but add a little more if you need to.

Bring the pot to a boil, skim off any foam, then turn the heat down to let it simmer. It should bubble very gently. Cover with a lid, but set it slightly askew to let a little steam escape. Simmer for 2 hours, or longer for a richer, more reduced stock.

Remove from heat and let cool for a few minutes, then pour stock through a strainer into a large container. Press slightly on the bones and vegetables in the strainer.

Add salt as desired, about a teaspoon at a time, tasting as you go.

Put stock in 2- or 4-cup containers and refrigerate. Any fat will form a layer on top; you can remove this. Also, don’t be alarmed if the stock congeals when it’s cold. That just means it’s a rich, flavorful stock.

Keep stock in the refrigerator for up to three days, or you can freeze it for several months.


Comments on: "Freezer Food Friday – Chicken Stock" (2)

  1. […] over to MJ’s  for Freezer Food Friday and see what’s in her freezer.   She has chicken stock this week.  A great tip for us all. […]

  2. angelaskitchen said:

    Thanks for the recipe. And thanks so much for hosting.

    I’ve been a bit under the weather for a few weeks, hopefully I can get more active with all this now that I am getting better… Blah…

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