Why don’t we make our own chicken stock?

Last week, I  was making a chilled pea soup and one of my friends asked me about the best organic chicken stock I use. I told her that stock is really so cheap and easy to make, I would suggest she start to make her own.

Everyone is always complaining about having no time to do anything these days. But I think that’s just a load of baloney. We make time for what we want to incorporate into our lives. ( Okay, I understand when work overloads us, but WE control our home life.)

So let me show you a step by step process that you’ll have down in no time flat, that will blow you away with its superior taste to the store bought stuff.

What you need:

3 to 4 large carrots

3 large celery stalks

Large yellow onion

2 heads of garlic

1/3 cup sliced shitaki mushrooms

7 large basil leaves

3 small bay leaves

Small bunch of flat leaf parsley

2 sprigs of fresh time

Whole pepper corns

3 tablespoons of butter

1/2 cup white wine

1 large heavy pot

*the carcass of a whole chicken that was left over ( usually freeze mine in ziplock bags)


Throughly wash and rough chop your celery, carrots and onion.


Slice your mushrooms and cut the top layer of your garlic bulbs, leaving the skin intact.


Heat a large pot adding the butter to just melt.


Add all your chopped veggies, garlic heads and mushrooms


Heat over medium high heat, stirring seldom to allow for the vegetables to caramelize.


It should look like this…


Meanwhile, gather your herbs and tie them into an “herb garni” or small bundle. Add them to the pot, along with the bay leaves and 2 teaspoons of whole pepper corns.




Gently fold in the herbs.


Now, bringing the heat up just to high, pour in the wine and stir, scrapping up all the brown bits (fond) at the bottom of the pan.

Add the whole chicken carcasses.


Now add the water. My 5qt pot holds almost 16 cups. Fill it so that it’s an inch below the rim.


Bring to a boil, then turn down to medium-high and simmer. Reduce the heat, and continue to simmer for at least 3 hours.
Stirring occasionally, and adjusting the heat so as not to boil over.
After 3 hours, the stock will be reduced. Remove from heat, covered and let the stock rest for 30 minutes.


Now,once the stock is considerably cooler, using a strainer, and a large container, carefully strain, separating the herbs and veggies from the stock.



Cover the container with plastic wrap and refrigerate over night.

The next day, remove the fat that’s hardened on the top with a small spoon and discard.

You’ve just made the best homemade stock.

You’re ready to make soups or sauces. Or pour into freezer ready containers, freezer bags or such, label with the date and freeze. *good for 3 months