Stock from Scratch

One of the most valuable tricks in eliminating processed foods from recipes is to keep a supply of simple stock on hand.  Make up a batch when time permits, then you can freeze it in ice cube trays or different sized plastic containers for a quick go to on those busy nights.


  • 1      chicken carcass/bones from past meals* or a whole chicken**
  • 16    cups of water
  • 1      large onion
  • 1      large carrot
  • 1      parsnip
  • 2      stalk of celery
  • 1      head of garlic
  • 1      bunch fresh parsley
  • 1-2   sprigs fresh thyme
  • 2      tbsp coarse salt
  • 8      peppercorns
  • 2      bay leaves
  • 2      Pot of Gold Bouillon*** 



  1. Place chicken into a stock pot that is 8qts or larger.
  2. Cover with water, adding more to submerge chicken if needed.
  3. Cut onion, carrot, and parsnip in half.  Add to pot.
  4. Peel garlic and add whole cloves to pot
  5. Add the rest of the ingredients and cook on low heat, covered.
  6. Allow stock to cook 2-3 hours, stirring occasionally.
  7. Taste and re-season if necessary, adding more salt or pepper. 
  8. Strain stock into a large bowl or pot, discard what you strain out.
  9. Allow stock to cool before storing.

Volia!  You have successfully made stock and are now ready to learn how to make bouillon.

*To make beef stock, simply use beef bones in place of chicken.  Ask your butcher or at the grocery store meat counter for “bones to make stock/soup.”  Sometimes they even have them in the meat area of the store. 

**If you are using a whole chicken, remove it from the broth before straining and let cool on plate.  Shred it and enjoy in meals throughout the week!

***I will no longer substitute made at home bouillon for those hard little cubes of not food, however we all get pressed for time. Make the recipe work for you.  🙂

2 responses

  1. Pingback: The Bird is the Word! | jennirific

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