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How-To: Chicken Stock Tips

  • Do you like to find a use for everything? The next time you peel carrots or cut up celery or onions, keep them! Collect carrot peels, celery tops and onion layers in a gallon-sized Ziploc bag and store in the freezer until full. Then, the next time you are ready to make stock, you have part of your ingredients ready to go!
  • Adding various herbs such as thyme and rosemary can enhance the flavor of your stock.  Just add a few springs to your stockpot/roaster and remove when straining your broth for storage.
  • Chicken frames/bones can be used to make more than one batch of chicken stock. So, if you are trying to maximize your stock yield, add the bones back to your stockpot/roaster after the first round, add enough water to cover, and start the process over again.  Consider adding a splash or two of apple cider vinegar as well.
  • The most commonly thought of use for chicken stock is for cooking--such as for making noodles, soups, and rice (just to name a few!) but there are many benefits to just drinking a warm mug of chicken stock. Such benefits include mineral boost, immunity boost, stress reliever and bone and joint enhancer.  Yum!
  • If you are new to making stock, consider reading Step 5 of a past blog entry I wrote, "Whole Chicken How-To".

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