Are you a seasoned homesteader? A small scale homesteader, urban homesteader, apartment homesteader? I’ve got something that can unite us all in homesteading glory.
Homemade chicken stock.
You don’t need any land, or a garden, or even special skills. You just need a big pot and a stove, and some leftovers in your fridge.
Sounds doable, right?
I mean, if you have land, and a garden, and special skills, you might be able to make ultra-homemade chicken stock, starting with raising your own meat chickens, growing your own veggies, and maybe even making your own pot and cooking it over a fire….which would be cool, but really, anyone can make homemade chicken stock.
It’s super nourishing and a cinch to make. And before anyone says, they don’t have time for it, it takes me all of 5 minutes of active cook time to make this. I try to make it every week. In theory, each Sunday I like to roast a chicken. I pick off as much meat from the carcass as I can and save that for meals during the rest of the week. And I keep the carcass in the ziplock bag in the fridge for making stock on Mondays.
I’ll roughly chop up whatever veggies I have in the fridge into 3-4 inch pieces, this week it was carrots, celery, parsley, and green onions,
and toss them into the pot with the chicken frame. (If you have chicken feet, those are great to add as well.)
Then I cover it all with water, add a couple tablespoons of salt, and let it simmer for 3 or 4 hours. This is especially great to do during the winter, because it helps warm up the house!
Then after it’s done simmering, I shut off the heat and let it cool to room temperature. And then I set up a bowl with a strainer in it, and line the strainer with a flour sack kitchen towel, to catch any of the really tiny bits in there. I slowly pour the cooled chicken stock into the clean bowl through the strainer, and viola! I’ve got homemade chicken stock ready to use in soups and other recipes throughout the week!
My chicken stock varies in color from a creamy yellow to a clear golden color, depending on if I’ve let it reach a full boil or not – this doesn’t make a difference for taste. And sometimes if I’ve got a really good batch, it gels up. That’s a good thing because it means it’s full of gelatin, with is super good for you!
I like to store my homemade chicken stock in quart sized jars, in the fridge. If I don’t think I’ll use it anytime soon, I’ll put it in ziplocks in the freezer.
So what do you think? Everyone can do this, right?! It’s hardly even really cooking! It’s just simmering water 😉