AuthorKathrynAs with the Veggie Broth Recipe, making stock and other meals allows for a no waste chicken. And of course the cost savings is substantial compared to buying multiple containers of chicken broth.
Add chicken to the pot, then place all the veggies in the pot on top and around the chicken.
Fill with water and add spices.
Cover pot and cook on high until water begins to boil, approx 30 minutes.
Turn down heat to medium or until water is brought to a rolling boil. Keep your eye on the pot, I usually add more water as the time goes on because some of the water evaporates. Stir about once every hour.
I usually cook the stock for about 5 to 6 hours. The best thing about this is you can leave it cooking and do other tasks throughout the day.
After the stock is done cooking, I set up a production line of sorts to separate the chicken and the veggies from the stock. I usually wait about an hour after the stock is done cooking so it cools down a bit.
Put a 5.5 qt saucepan in the sink and top it with a colander. Use a large measuring cup - I use a glass 2 cup to scoop out the stock. Dump over colander so chicken and veggies are separated and stock goes into saucepan.
Use freezer friendly containers to dump strained stock into. I've tried sandwich bags and freezer bags, but it made too much of a mess, the stock was spilling everywhere and one time a bag opened in my freezer and was dripping on everything. So. I find that Rubbermaid containers work best. I mix sizes between 6, 4 and 2 cups, since different recipes call for different amounts of stock.
Take the chicken from the colander and place it in a separate container. It should be nice and shredded for you to make it easy to use in other recipes, like Shredded Chicken Tacos, or Pulled BBQ Chicken Sliders.
Repeat these steps until you've used all the stock. Sometimes I put a few cups in the fridge if I know I'm making something in the next day or two that calls for stock.
Ingredients
Directions
Add chicken to the pot, then place all the veggies in the pot on top and around the chicken.
Fill with water and add spices.
Cover pot and cook on high until water begins to boil, approx 30 minutes.
Turn down heat to medium or until water is brought to a rolling boil. Keep your eye on the pot, I usually add more water as the time goes on because some of the water evaporates. Stir about once every hour.
I usually cook the stock for about 5 to 6 hours. The best thing about this is you can leave it cooking and do other tasks throughout the day.
After the stock is done cooking, I set up a production line of sorts to separate the chicken and the veggies from the stock. I usually wait about an hour after the stock is done cooking so it cools down a bit.
Put a 5.5 qt saucepan in the sink and top it with a colander. Use a large measuring cup - I use a glass 2 cup to scoop out the stock. Dump over colander so chicken and veggies are separated and stock goes into saucepan.
Use freezer friendly containers to dump strained stock into. I've tried sandwich bags and freezer bags, but it made too much of a mess, the stock was spilling everywhere and one time a bag opened in my freezer and was dripping on everything. So. I find that Rubbermaid containers work best. I mix sizes between 6, 4 and 2 cups, since different recipes call for different amounts of stock.
Take the chicken from the colander and place it in a separate container. It should be nice and shredded for you to make it easy to use in other recipes, like Shredded Chicken Tacos, or Pulled BBQ Chicken Sliders.
Repeat these steps until you've used all the stock. Sometimes I put a few cups in the fridge if I know I'm making something in the next day or two that calls for stock.
Leave a Reply