This weekend at 2 am I received this text from my sister:
“I have the stomach flu – bad. If you have any homemade chicken broth in your freezer can you leave it on your front step?”
This is exactly why I like to have homemade stock on hand but unfortunately I had gone through my entire stash.
If you are hesitant to make your own stock I understand. I was slow to get into the habit of making my own too but now I am hooked. First and foremost, homemade just tastes better. It is also so much better for you when you can control the ingredients – canned stock tastes so salty to me. Another great thing about making your own is you can save money by using parts of a meal that you often just throw out. (i.e. chicken bones) And lastly, you will feel like superwoman when you make a base for your soup that is loaded with healing properties to help your loved ones fight a cold and/or flu.
There are several ways to make your own stock using leftover chicken bones. I often roast a whole chicken for dinner and then place the bones of the chicken in a crock pot for an overnight stock. But in this instance my sister needed some good, soothing chicken noodle soup and I wanted to make it for her that day. So I tried a boil method and was pleasantly surprised how well it worked.
- 1½ lb bone-in chicken thighs
- 1½ lb chicken drumsticks
- 4 stalks celery (leaves included), cut in half
- 5 carrot sticks, cut in half
- 1 large onion, quartered
- 2 sprigs fresh rosemary
- 5 sprigs fresh thyme
- 6-8 fresh sage leaves
- 2 bay leaves
- 1 Tbls salt
- 11 c water
- Place all ingredients in a large stock pot and simmer on low for 2 hours.
- Using tongs, gently remove meat and place on a plate to cool for 10 minute before handling.
- Meanwhile, strain broth through a mesh wire strainer and use immediately or place in wide mouth freezer jars (jars with no "shoulders"). I allow broth to cool in the refrigerator before placing in freezer.