As part of the Great Food Revolution of 2012, we will be sharing several recipes for pantry staples to help replace the more processed versions in your pantry. You can read more about some of the simple pantry swaps we have recently made here.
A few years ago, I finally tackled roasting my own chicken. You can pick up whole fryer chickens for around $.88/lb on a good sale and for that price, I knew I needed to figure this out. Not only can you get a few delicious meals from the chicken, but you can use the entire leftover carcass to make a super easy chicken stock.
Homemade Chicken Stock
*Adapted from this recipe by Ina Garten
Ingredients:
Carcass and fat from full roasted chicken
6 carrots, unpeeled and halved or quartered
6 celery stalks, halved or quartered
1 large onion, unpeeled and quartered
1 full head garlic, unpeeled and cut in half
Dried or fresh parsley, thyme and dill
Salt and pepper
Directions:
In a large stock pot, add all ingredients and cover with water. Bring to a boil, cover, reduce heat and let simmer for 4 hours. Remove solids and refrigerate overnight. Skim fat off the top. Use immediately or freeze for later use.
I use the small Ziploc containers (Amazon) to freeze. That way I can pull out as little or as much as I need and they defrost quickly.
Please share with us if you have tried something similar or have a favorite recipe!
Don’t miss out on all of our Homemade Pantry Staples recipes.
In case you missed it:
- Where our journey began and resources we have used
- Learning to read labels and eliminating hydrogenated oils
- Demystifying the produce aisle and fabulous local options
- The Big Milk Switch
- The Chicken and the Egg
- Switching to whole grains
- Making the swich to grass-fed beef or pastured poultry or pork
- Simple pantry swaps we have made
