First things first...
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Some of these links are affiliate links, which means when you click on them, I may receive a small commission when you purchase the product! How cool is that? You get the product and also support my business, which then allows me to keep bringing you more free content (and maybe a little wine money too). I ONLY RECOMMEND products that I have personally used and love. Thank you so much for your support!
Everyone looks at these beautiful pictures and ideals of perfectly curated homes and all the stay at home, cozy, homesteading vibes. How can you get that feel when you simply don’t have time?
Speaking of time, you can skip to the recipe here.
Look, this isn’t a knock at SAHM’s. It’s a hard job. So is being a working mom and still having these healthy, always present expectations that we place upon ourselves because that is what society shows us.
Anyway, we jut had a great rainstorm last night and it’s October 1st as I write this, with my chicken stock simmering on my gas stovetop. I’ve got ALL the fall vibes up in here today. Also, I like to maximize my time because I’m a mom! I don’t have extra hours; I have to get things in where we can fit them in.
Here is my simple and time saving chicken stock recipe.
First to clarify, stock is made from bones and simmered for longer.
Ok, now that that’s out of the way, my first time saving step is this: skip roasting the chicken. Unless you’d already planned on meal prep or happen to roast a chicken last night for dinner, skip it. Go grab a rotisserie chicken from the grocery store. I’m serious!
Next, take the meat off the bones. As much as you can muster or have the patience for. Use it for dinner the night before you make your stock, or make chicken salad for the week, or save it for chicken soup later (that’s what I’ll be doing today).
Then add all of the bones unto a large stock pot. I cant emphasize LARGE stockpot enough. You don’t need anything fancy. If you don’t already have one, try this one from amazon.
Next, add unpeeled carrots cut maybe in half. You just want them to fit. Add celery cut the same way, LEAVES INCLUDED. Seriously, it adds more flavor.
Add crushed garlic, an onion cut in quarters, and whatever fresh or dried spices you prefer. Fresh spices if you have them will add more flavor but this is about ease and saving time right? I used Italian seasoning in this last batch (basil, oregano, rosemary, marjoram, thyme, and sage). I also added 2 bay leaves, peppercorns, garlic powder (yes even with the fresh garlic), add some salt. If you rather add salt to your dishes you make with the stock later you can add less salt or no salt. It depends on your preference and dietary needs.
Add water to cover everything and bring it to a boil. Once boiling, reduce to a simmer and allow to simmer for 2 hours or more. The bones should get soft and turn rather gelatinous. When it’s done, strain the stock through a colander and into a container large enough to hold the liquid. I like the large pyrex measuring cups for this.
Allow the stock to cool. Skim off any fat that comes to the top and discard. Then use as needed.
You can store this in the refrigerator for 4-5 days. If I have extra, I put a cup or 2 into zip lock bags, and lay them flat in my freezer to freeze. I do this especially with turkey stock after thanksgiving and then I’m good to go with soup stocks to use all winter long!
Easy Chicken Stock Recipie:
Prep time: 15 minutes
Total time: 3 hours
Ingredients:
- Chicken bones from rotisserie chicken or roasted chicken
- A few stalks of celery (5 or so will do, with leaves)
-4-5 carrots, unpeeled, halved
-1 onion, quartered
-2 bay leaves
-1Tbsp whole peppercorns
- Salt (how much is entirely up to you)
-Fresh garlic (I used 4 cloves)
-Fresh or dried spices. I prefer garlic powder, thyme, rosemary, basil, oregano, and sage. But use what you like!
Directions:
- Add chicken bones to large stock pot
- Add Fresh veggies to stock pot
-Cover with water
-Add fresh and/or dried spices to stock pot
-Bring to a boil
-Reduce to a simmer and cover loosely with lid
-Simmer for at least 2 hours or until bones are gelatinous and stock is a golden yellow color
-Strain off bones and veggies while keeping the stock
-Allow to cool and remove fat from the top with a spoon
-Use in soup immediately or store for future use 4-5 days in refrigerator or freeze
I hope you stay warm and cozy this fall and winter and I hope this recipe helps save you some time while also giving you all the cozy homemade warmth you're craving!
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