Chicken stock is a great substitute whenever using water to add flavor. Whether we are making soup or rice, we always like to have homemade chicken stock in the house; you can make extra and put it in the freezer for later use.
- Whole Fryer Chicken, cut up
- Ends of four Celery Stalks
- Ends of four Carrots
- Onion, quartered
- Bay Leaf
Note: We usually cut up the remainder of the celery, carrots and another onion to set aside for later use (chicken soup, etc.).
Lightly salt and pepper chicken and cook it in a 350 degree oven for approximately one hour or until done. Let cool, discard skin and remove chicken from bones for later use.
Add bones, celery, carrots, onion, bay leaf and water (as much as you want, at least enough to cover all ingredients) to stock pot – note that the size of the stock pot all depends on how much stock you want to make. Bring to a boil, then reduce heat to low, but hot enough to have a very low boil. Heat stock for at least two hours – the longer you have it on the heat, the more flavorful your stock will be. Strain the stock and refrigerate, as the fat will naturally rise to the top and you can skim it off for a very low-fat, healthy stock.
For freezing, we put the stock in ice cube trays until it is set, then seal it.