Chicken stock or broth is the base for many sauces and soups. A good organic broth costs around $3.79 per carton (about 4 cups). When I have the time, I like to make my own. A three and a half pound organic chicken costs about 12 dollars at my local butcher. Add about a dollar’s worth of ingredients that I usually have on hand, and I can make at least ten cups of broth for about 13 dollars. That’s not exactly a savings, BUT I still have the 12 dollars worth of cooked chicken to use in a casserole, salad, stir fry, or soup! And I am assured there are no additives or preservatives in my stock!

 

I don’t salt my stock. I wait until I use it in a recipe and salt that to taste. Store any broth you aren’t using right away in plastic containers in the freezer for up to three months. And if you don’t already have a kitchen herb garden, think about planting the basics in a pot. You can grow thyme, sage, marjoram, oregano, and rosemary all in the same vessel.  They’re all woody, are very forgiving about their care, grow year round, and winter well.

BASIC CHICKEN STOCK

1 whole chicken

1/2 juice of a lemon

1 onion, roughly chopped

2 cloves garlic, smashed

2 carrots, roughly chopped

1 bay leaf

 

 

1 fresh sage leaf

1/2 tsp dried marjoram

a handful of fresh parsley, roughly chopped

two large sprigs fresh thyme

1 tsp ground black pepper

10-12 cups water (to cover)

Place all the ingredients into a large stockpot and bring to a boil. Cover and reduce to a simmer for an hour and a half. Let cool. Remove chicken to a plate, separate the meat from bones, and use in some tasty creation. Strain stock through a sieve into containers for storage or into another pot for immediate use.

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