Hello friends. So, hopefully you read yesterday’s blog of how to make Crock Pot Chicken (the WHOLE chicken) and you are drooling and ready to go. We can’t let those delicious bones just go to waste though! Before you get started, you will want to be prepared to follow through with Part Two – the oh so yummy (Way better than store bought) Homemade Chicken Stock. It’s ridiculously easy; keep reading.
Store bought chicken stock gets pricey (not to mention all of the nasty, unnecessary ingredients in a box…go ahead, check your box at home; if you cannot pronounce something, it is likely not good for you). I did a quick Google search and found the cheapest chicken stock (Kitchen Basics brand…a good brand) at $2.69 for 32 oz, with the average being $3.00 for 32 oz.
That ends up being about $.09 oz
Using the recipe below I got 168 oz. of homemade, healthy chicken stock. Now, I spent $8.60 on my 4.3 lb chicken and the rest of the ingredients needed to make the stock I already have on hand in my kitchen as staples.
So, I actually spent about $.05 oz. for homemade (way healthier for you) chicken stock AND got meat from an ENTIRE chicken! It’s a no brainer, huh? Ready to do this? Let’s go!
|(Way better than store bought) Homemade Chicken Stock|
* You see, the nice thing about this stock is that you can improvise with what you have in your fridge. Don’t be worried if you cannot follow the recipe exactly as it is written here; toss in what you have and you’ll be happy that you did.
So simple, right?? You can use your stock in sooo many ways! I use mine to cook pasta (check back for an easy homemade recipe soon), in place of water for cooking rice, chicken noodle soup, as a base to saute vegetables, etc. etc. etc. Dream on!
Here is what I made with my chicken last night: chicken straight from my whole chicken, brown sprouted rice, and lightly steamed carrots. Yum!
Until next time…
Jess, aka Scratch Mommy