Chicken Stock Plus a Stock of Chicken

Total Time
4hrs 30mins
Prep 30 mins
Cook 4 hrs

I make a lot of soups, stews, casseroles, and Mexican dishes. Needless to say i use a lot of chicken stock as well as a lot of shredded, cooked chicken. A 10 pound bag of frozen chicken hind quarters sells at this writing for about $4.00. Yield is a guess.

Ingredients Nutrition

Directions

  1. Open bag of chicken, empty contents into large stock pot.
  2. Wrap herbs in cheese cloth, tie with cotton string.
  3. Add all other ingredients.
  4. Cover with water by 2 inches.
  5. cover pot, bring to a boil.
  6. Reduce heat to simmer.
  7. Simmer for 4 hours.
  8. Turn off heat.
  9. Use tongs to remove chicken one piece at a time.
  10. Remove skin and fat, discard.
  11. Remove meat, set aside, discard bones.
  12. Discard Bouquet Garni when you find it.
  13. When you've picked out all you can with the tongs, pour remaining contents through a colander.
  14. Save the good stuff, discard the rest.
  15. Shred chicken and place 2 cups at a time in sandwich size zip lock bags, freeze.
  16. scour the pot clean and return the stock.
  17. Let cool then chill over night.
  18. Next morning remove congealed fat with a spatula.
  19. Reduce or not as you see fit.
  20. Place 2 cups at a time in sandwich sized zip lock bags, freeze.
  21. Supposed to keep for 3 months, I've never kept any that long.

Reviews

(2)
Most Helpful

This is wonderful, I make this 4 times a year and LOVE having wonderful stock in the freezer whenever a recipe calls for it!! Thanks!!

mv July 29, 2009

Just what I was looking for! I made the recipe in my huge crockpot - 8 hours on low. I was mainly interested in the stock but did shred and freeze the chicken meat also. Just as predicted, 1/2 the recipe = 10 cups of lovely stock. I froze it in 1/2 cup, 1 cup, and 2 cup containers. Thanks for sharing this much needed recipe!

SusieQusie February 08, 2007

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