CarolCooks2…Week 12…in my Kitchen…made from scratch…Chicken Stock…


Welcome to my kitchen where I cook almost everything from scratch…Just in case you missed it one of the reasons why I cook from scratch…

So easy to say “make everything from scratch” HOWEVER…let’s be realistic here…and break it down a little.

Look at what you eat often...if it’s something which is a rare treat and time consuming to make there often is no point unless of course, you want to make it…Your time is far better spent making food from scratch which you and your family actually eat on a regular basis.

If it’s a food-like salad dressing and sauces which when reading the labels gives you warning signals or there are ingredients which you can’t read/pronounce let alone spell then for the health and safety of your family and mostly increased nutritional value it’s definitely worth that time spent in the kitchen.

Savings on your budget...we all love the sound of that…of course, it does depend on where you buy your ingredients and whether you shop in for foods which are in season but it can make a big difference to your budget some of those BOGOF’S are great value IF you use them.

Chicken stock is easy and cheap to make…All you need is chicken carcasses or saved bones, garlic, onion, a carrot, in fact, anything I save my peelings for stock, onions skins give it a nice colour and if you are using peels it costs nothing to make…

If you are on your own or cooking for two then freeze the carcasses and bones until you have enough to make stock…

Making your own chicken stock is cheaper and healthier than buying stock cubes which are generally loaded with salt, contain msg, seasonings which could mean anything…making your own means you control what goes in it …

Once you have made your stock then it can be stored in zip lock bags that way they take up less room in the freezer than pots, you can freeze in an ice cube tray or clean empty yoghurt pots which generally are not recyclable so I use them in my freezer although now I make my yoghurt my source of yoghurt pots has dried up but they last a long time just wash thoroughly and reuse…

To make your stock… take your chicken carcasses either cooked or raw …if I use raw carcasses then I remove all the skin and put them in a large pot cover with water and add some aromatics…which can be anything either saved peels or a chopped carrot, celery, onion including the skin and any other root vegetables or herbs you have to spare.

I have made stock for years as my mother and grandmother used to make it… they wasted nothing..of course, if you have an Instant pot or pressure cooker it is much quicker but even on the stovetop like I make mine it’s done in under an hour…

Once the stock is cooked then strain it and allow it to cool then portion up and freeze unless you are using it within a few days.

You may have noticed I didn’t mention adding salt to the stock …I don’t salt mine as I leave the salting to when I use the stock…Why?…I have got carried away and ended up with a dish which too salty so now I wait until I am cooking with the stock and salt my dish as normal.

The colour will vary depending on what aromatics you use but nothing tastes like homemade chicken stock and at little or no cost and less. kitchen waste it’s a win-win situation…

Thank you once again for joining me in my kitchen it is lovely to see you here…See you tomorrow for Tropical Fridays will it be fruit or vegetable…well known or little known? xx

21 thoughts on “CarolCooks2…Week 12…in my Kitchen…made from scratch…Chicken Stock…

  1. Pingback: CarolCooks2 weekly roundup…May 2nd-8th May 2021…#Recipes, Whimsy, Music and Lifestyle Changes | Retired? No one told me!

  2. beetleypete

    Great advice about leaving out the salt. Julie made some once and the recipe said to add quite a bit of salt. But when it was used, the result was so salty we were both drinking gallons all evening! 🙂
    Best wishes, Pete. x



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