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Easy Peasy Homemade Chicken Stock

Do you have a favorite place that makes the most delicious rotisserie chicken?

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I pick up on average two chickens a week from Sam’s Club, these chickens on average weigh 2.75 lbs for under four bucks!!

There is nothing quite like the texture and flavor of a rotisserie chicken. This flavorful poultry gem quickly became my “go to” for quick, easy dishes that will satisfy ones wallet and tummy. Now once I get home I remove the skin and shred the entire juicy chicken for salads, chicken enchiladas and many other dishes.

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About a month ago I found myself looking at the carcass in front of me and saying that it’s time for me to put these bones to good use and make my own stock.

It’s a great way to make use of the entire bird, and save yourself a few extra bucks.

I use chicken stock in many of my dishes, as it adds a rich flavor, that water just does not have…lol

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Except water does not contain sodium, but canned broth does and its high!!

How high?

I went to the store a few days ago and jotted down the amounts of sodium for two brands of stock including low sodium.

The Swanson brand of chicken broth has 929 mg.

The Campbell Chicken Broth has 770 mg.

The Reduced Sodium broth has 554 mg

Ask your self this……What does this mean to you?

From the CDC website;
The Dietary Guidelines for Americans (DGA), 2010 recommend reducing sodium intake to less than 2,300 milligrams (mg) per day. The DGA’s also recommend you should further reduce sodium to 1,500 milligrams (mg) per day if:

You are 51 years of age or older.
You are African American.
You have high blood pressure.
You have diabetes.
You have chronic kidney disease.

The 1,500 mg recommendation applies to about half of the U.S. population overall and the majority of adults. Nearly everyone benefits from reduced sodium consumption. Eating less sodium can help prevent, or control, high blood pressure.
Most of the sodium we eat comes from packaged, processed, store-bought, and restaurants foods. Only a small amount comes from salt added during cooking and from being added at the table, and most Americans have already exceeded their daily limit of sodium before cooking or adding salt at the table.

Click on link below for more information about sodium and the health risk attached.

http://www.cdc.gov/bloodpressure/sodium.htm

If you never thought of making your own stock before, then hopefully after reading this you will consider giving it a try. The bonus… It is beyond easy to make. Now there are two methods to making stock. One is using leftover bones from a roast chicken or rotisserie and the second is using a whole uncooked bird.

Today I am using left over bones from a couple of chickens, some herbs and a few root vegetables. Once you see just how easy it is flavorful with little fat and no sodium added, you will never open canned broth again. Another bonus… With Flu season running among us what is better to sip or add to homemade soups? Canned or from scratch free of ingredients one can not pronounce.

Ready to learn how easy it is to make your own stock?

Directions:

 

Debone a couple of chicken and remove as much fat as you can and place them in a large stock pot, mine is 10 qt

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Add a couple of washed carrots and a large onion cut into wedges. Feel free to use leeks, parsnips or turnips as well.

 

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Add a couple of clean celery stalks and don’t forget the “hearts”. Take an entire bulb of garlic, cut it in half and add to the pot. There is no need to peel the garlic or onion as these will be strained out later.

 

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Add fresh or dried herbs. I used the following dried herbs.

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2 tsp dried oregano crushed, 2 tsp black peppercorns, 2 tsp parsley
1 tsp dried thyme, 2 bay leafs, 1 tsp dried sage, 1/2 tsp dill

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Fill pot with water and bring to a boil over high heat.

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Next lower to simmer and use a vented lid or partly cover and allow to simmer for two hours.

 

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Allow to cool for about an hour then using a large colander and container, strain out the bones, herbs and vegetables and discard.

 

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Allowing the stock to chill overnight will enable you to remove any congealed fat at the top.

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Strain the cooled stock using a sieve with a good paper towel, coffee filter or cheese cloth inside to catch any remaining fats or herbs.

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Use immediately or it will keep in the fridge for a few days. You can pour into quart containers or bags to freeze for up to 3 months.

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Depending on the size of your pot and amount of water you can yield about ten 16 oz servings.

 

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About Dish With Clarissa

Clarissa Ellis grew up learning to cook with her mom. In a time where traditional home-cooked food was going out of style, Clarissa learned to love and make those simple 'comfort foods' and family favorites. As she grew - and her mom got busier with long work hours, Clarissa supported her mom by taking over most of the cooking duties around the home. By the time Clarissa started high school - she had absorbed her mother's approach to traditional, homestyle Italian dishes; and thanks to So Cal's great weather year round... a love of cooking on the grill. Fast forward 30 years and Clarissa has never stopped cooking. She continued to explore food, learning more from So Cal's amazing cultural variety, trying things out on her family and her friends... and always learning. Never content to merely cook a good meal, Clarissa developed the habit of talking sharing her ideas with family, friends and coworkers. After a lifetime of learning and experimenting, Clarissa's love affair with traditional Italian cooking, and 'comfort foods' has grown into a robust, creative and cross-cultural approach to cooking that still manages to remain 'accessible' to the rest of us. Now Clarissa brings her experience and her approach online through her blog - giving all of us a chance give ourselves, our friends and our family the benefits of a lifetime of passion and joy in cooking simply great meals.

5 responses »

  1. I can never tell my hubby that there is celery used for flavoring in chicken stock. He thinks he HATES celery. 😀

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  2. I just learned this week that chicken broth is from water that chicken is cooked in and stock is from boiling the bones (I guess this is true?). It had me thinking… I’ve made broth before but was wondering if it was easy to make a good stock at home (or if it would just be watery/flavorless).
    Your post came at the perfect time! This looks great, I’ll have to try it!

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  3. Your recipes are welcomed in our home .Great ideas.My best regards.jalal

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  4. Over the summer I made my own veggie stock from left over veggie that went into soups and sauces. I put the stock in ice cube trays once it hardened I put about four cubes each in portion bags and put several of those bags in a larger zip bag and into the freezer. You can defrost them in a pot (by just adding them to what you are cooking), in a pot or microwave. I keep forgetting to take them out to help flavor rice or pasta water. 🙂

    It’s been a crazy old year and this year started with a few bumps too. Hope all is well with you and yours.
    Cheers. ~Jules

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