I used to rely on a granulated or liquid version of soup stock in the past. Now I try to make my own as much as I can. Making homemade stock isn’t that hard; you just need time and bit of a freezer space.

I like making my own since I can control the salt, fat, and flavor of the stock I want to make. I also save a fair amount of money using leftover bones, trimmings, herbs, and vegetable scraps.

I am using leftover cooked chicken carcass, a few aromatics, and herbs to make this recipe. I then simmer the soup for couple of hours. Once it is cool enough to handle I strain the stock, discard the solids, and use the stock to make variety of dishes.

Make sure you cool the stock completely before refrigerating or freezing. Divide the soup into jars or containers and refrigerate. You can keep the stock at least a week in the fridge, or at least several months in the freezer.

If you want to freeze the stock, use plastic tubs with good sealing lids. Leave about an inch of head space for the stock to expand as it freezes.

Ingredients

• 2 Chicken carcass (bones/skins) from 2 rotisserie chicken
• 1 large onion, peeled, trimmed, halved
• 3 carrots, peeled, trimmed, cut into 1/2-inch rounds
• 3 celery stock, cut into 1/2-inch pieces
• 6 large garlic cloves, smashed
• 2 bay leaves
• 1 tbsp. whole black peppercorn
• 1/2 tsp. ground turmeric
• 10 sprigs fresh parsley
• 10 sprigs fresh thyme
• 2 tbsp. salt
• 16 cups water

Instructions

Place all ingredients in a large soup pot.

Cover and bring it to boil over medium high-heat, then immediately reduce heat to bring the stock to barely a simmer. Simmer covered for at least 2 hours, occasionally skimming off any foam/scum that floats to the surface.

Remove the bones and vegetables with a slotted spoon, then strain the stock through a fine mesh sieve. Discard the solids.

Let the stock cool completely before placing in the refrigerator or freezing. You can keep the stock at least one week in the fridge, and several months in the freezer.

Video link

Makes 3 liter

Did you make this dish? I’d love to know how it turns out! Feel free to like this post and comment or use the hashtag #globaldinein on Instagram. If you would to be notified of upcoming posts, please consider subscribing to my blog!