Homemade Chicken/Vegetable Stock

Recipes always taste better when the ingredients you use are homemade. Plus, you know exactly what's in it. The next time you make a soup (with fresh ingrendients), try a homemade stock. Believe me, it's worth it. And it's easy!

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  •  the bones/meat of one roasted chicken*
  • 1 cup celery, sliced, leaves and all
  • 1 onion, diced
  • 3 leeks, sliced
  • 3 carrots, sliced
  • 5 cloves
  • Herbes de provence
  • Paprika
  • 1 bouquet garni (thyme tied with kitchen string along with a few bay leaves)
  • Salt and fresh ground pepper to taste 
* Vegetarians and other soup makers, add in as many vegetables as you like. Obviously, vegetarians won't use chicken. But we can add in other yummy goodness. Have some mushrooms or tomatoes that are about to turn? Add them in. The same goes for zucchini. Are you making an asian-inspired soup? Add in some ginger and/or lemongrass. Mexican? Add in a chipotle pepper. More tomatoes. Indian? Add some cumin and ginger. Love fresh herbs? Into the pot they go. Like things spicy? Add in red pepper flakes, a pinch of pimente d'esplelette, or pepper corns (around 5-7). I'm always a fan of adding garlic (minced- about 3 cloves) into my broths. Make this broth your own!


Save the bones of the chicken carcass (a Sunday roast, perhaps) to make a homemade stock! Just put the chicken in a large pot, adding roughly chopped slices of celery, onion, leeks and carrots. Submerge all ingredients with around 10 cups of water. Season with cloves, salt, pepper, herbes de Provence, and paprika to taste. Bring to a boil, then lower heat and simmer for two hours. Drain the broth into a large bowl. Discard the chicken and vegetables. Divide the stock into two plastic containers. Freeze until ready to use. When ready, dethaw the stock in a microwave. Using a slotted spoon, skim the top of the broth of any fat.

Bon App├ętit, Baby!


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