The NephChef Presents: Chicken Stock

chicken bones

🥗Healthier: turkey bones

💰Cheaper: vegetable scraps

Turkey bones provide a similar flavor, while vegetable scraps reduce meat consumption.

bay leaves

🥗Healthier: dried basil

💰Cheaper: oregano

Basil offers a different but pleasant flavor, while oregano is often more economical.

peppercorns

🥗Healthier: white pepper

💰Cheaper: black pepper

White pepper is milder, while black pepper is more commonly available.

fresh thyme

🥗Healthier: dried thyme

💰Cheaper: mixed herbs

Dried thyme is more shelf-stable, and mixed herbs can add complexity.

Add 1 teaspoon of oil to a pan.

Roughly cut 2 onions, 3 carrots, and 3 stalks of celery into large pieces.

Saute the vegetables in the pan over medium heat until the onions become translucent.

Add 3 pounds of chicken legs to the pan.

Pour in enough water to cover the chicken and vegetables.

Bring the mixture to a simmer and let it cook for 35 to 45 minutes, stirring occasionally.

Once the meat starts to fall off the bones, strain the stock through a sieve to separate the liquid from the solids.

Allow the stock to cool down before measuring it into baggies for freezing, ensuring each bag contains 1 cup of stock.

Label and date the bags before placing them in the freezer for storage.

Optionally, use a crock pot or instant pot to make the stock by adding the vegetables, chicken legs, and water, and letting it simmer on low overnight.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary