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Chicken Stock

Don't throw away those chicken bones! Make this homemade chicken stock for all your soup, stews, sauces and gravy!

Chicken stock

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Don't throw away those chicken bones! Make this homemade chicken stock for all your soup, stews, sauces and gravy!

With the high food cost these days I'm making the most of every dollar by making my own chicken stock at home from all those rotisserie chickens I buy for quick weeknight meals.

I often get asked "whats the difference between stock and broth. Stock is made with manly bones, and broth is made with mainly flesh. Broth is typically lighter in colour and mild, while stock is a bit darker and has more depth of flavour.

Chicken Stock

Makes approx 4 litres

What you'll need:

3 cooked or raw chicken carcasses

2 medium carrots, roughly chopped

2 medium onions, roughly chopped

2 celery ribs, roughly chopped

4 garlic cloves, peeled & smashed

Mild flavoured fresh herbs like thyme & parsley stems

Fresh or dried bay leaves

Salt, to taste


Add the chicken carcasses to a large stock pot and fill the stock pot with COLD water until the water is at least 6 inches above the carcasses. Put the pot over high heat and bring to a boil. Once boiling, turn the heat down to a low simmer and simmer for 2 hours, uncovered. As the pot is simmering use a slotted spoon to skim any foam (impurities) off the top of the of the water and discard. After 2 hours add the vegetables and herbs and continue to simmer for 1 more hour.

Carefully strain the stock into another pot or large bowl and discard the carcasses, veggies and herbs. Allow stock to cool for at least an hour on the counter and then transfer to the fridge. Once the fat has solidified on the top of the stock, skim and


Transfer stock to desired containers, freeze or use as desired. Fresh stock should be used within 5 days of making, but can be frozen for up to a year.

Use to make your favourite soups, stews and sauces, or to braise!

Soup's up, my friends!

Chef Jill's Signature



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