Keep Stocking That Chicken

Homemade chicken stock

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You may recall we posted about making your own chicken stock. The best thing is that it’s easy and you know exactly what’s in it.
Along with that, we gave you one simple recipe for making your own chicken stock in case you needed one. There are many recipes and possible combinations out there. You can always come up with your own based on your own tastes and what you have on hand.

Reader Z in Chicago passed along her version in the comments. 
Here’s my recipe. It’s faster and tastes great

  • One family-sized package of chicken thighs.
  • One package of chicken wings.
  • Any chicken necks, wingtips, kidneys, hearts, etc. leftover and frozen (for this purpose) from previous meals–like a roast chicken dinner. Do NOT use chicken liver.
  • 1 or 2 carrots cut into quarters.
  • 1 stalk of leafy celery cut in half
  • 1 or 2 cloves of garlic
  • 1 medium-sized onion cut in half or quarters
  • 1 bay leaf
  • a dozen or so peppercorns
  • a dozen or so sprigs of parsley tied together to make it easier to remove.

Put the chicken in a nice big stockpot. Put in the rest of the ingredients. Pour in enough water to cover the ingredients and then an extra inch or so more–about 2-1/2 to 3 quarts. Bring to a boil and instantly turn the heat down really low so that it just goes “blub-1-2-3-4-blub” (keep checking until it’s just right). Simmer for 45 minutes.

Remove chicken thighs and wings and put them in a bowl. They can be used for other meals.

Discard all the vegetables and seasonings. Strain broth through a fine sieve then return to the pot. Boil for 15 minutes. Transfer to a large bowl. Let cool and refrigerate.

Next day, after skimming off the hardened fat, you can put it into containers to freeze for soup or sauces, or heat it up, add some cooked chicken and noodles and have some yummy soup.”

So, there you have another good recipe for homemade chicken stock. 

Now, what do you do with it? You can freeze it ice cube trays for later use. You can make a really good soup. Use it instead of water to deglaze pans or added to cooked vegetables. You can store it in the refrigerator for a couple of weeks if unopened, once opened use within a week. If you enjoy cooking, you will be happy to have this in your pantry.