Eat & Drink

Chicken Stock

I make stock out of many combinations. This is what I happened to have in the fridge today. Onions, bones and bay leaves is the base, use any other vegetables you have on hand to fill out the stock. The basic idea here is to get a bunch of flavor infused into water. That’s it.


(makes 8 cups of stock)

bones and skin of 1 chicken * (see details below)

1 cup cabbage

3 carrots

2 bay leaves

1 yellow onion

8 cups water

* Chicken bones: I cooked chicken soup today. Once the bones were removed from the soup, I set them aside (in a jar in the fridge) to be added to this stock. Chicken bones have enough flavor to be cooked twice, so this is a great way to use a left over baked, roasted or boiled chicken carcass.

You can also get stock bones from your local butcher, or omit them all together for a vegetarian stock.


1. Combine all ingredients in a large pot. Bring to a boil and then lower to a medium heat. Cover and simmer for 2 hours, periodically skimming off any foam and fat from the surface. If a lot of water evaporates, feel free to add a bit more to bring it back up the to original amount

2. Once broth is done (dark and flavorful), remove the bones and veggies. strain broth.

3. Let cool fully and transfer into containers to refridgerate for short term use, or freeze for the future. whenever you need to make a soup, take out a frozen container and add to your soup.

– Corinna

2 thoughts on “Chicken Stock”

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