Rainy weekends are meant for starting a big pot of homemade stock.  There is nothing like a big pot of stock bubbling away on the stove for hours;  the house smells wonderful and the kitchen is warm.  This recipe for homemade chicken stock is so good, and I use if often as long as I can keep it in the freezer.

I like to keep a freezer full of rich stock to use in soups, sauces, stews, risottos, etc…  homemade definitely tastes better.  I made a turkey stock for gravy over Thanksgiving and it was amazing.  Once we got home from the holiday I decided to take the same method and stock our freezer full of it.  It does take a bit of patience but it is well worth the wait.

Rich Homemade Chicken Stock


4 chicken backs

1/2 whole roasted chicken – leftovers from the night before – can leave this out and substitute with wings

3 ribs of celery, washed, cut into large pieces

1 yellow onion, quartered; leave the skin on

3 large carrots, scrubbed clean, skin left on, cut into large pieces

2 cloves garlic, skin left on

handful of cilantro

4 star anise

a drizzle of olive oil

a sprinkle of kosher salt

How To:

Heat oven to 300.

In a large roasting pan, toss all ingredients together. Put into the oven and let roast until golden and slightly caramelized; about 3 hours. You may have to add small amounts of water, to prevent sticking and/or burning.

Toss the caramelized mixture into a large stockpot, cover with water, to make 8 quarts. Bring to a boil; lower heat to a low simmer.

Season with kosher salt to taste. Cover.

Let cook for at least 3 hours. I believe the longer the better.

Let cool. Skim off any fat that has risen to the top.

Strain into another large pot, using a colander.

Pick through the leftovers, for pieces of chicken. Add the meat to the stock or freeze separately.

I freeze 2 cup containers of the stock.

This recipe will make about 8 quarts.


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