Liquid Gold: Chicken Stock 101 Pin It

When I was little, my mom would always make everything from scratch. EVERYTHING!

She grew up on a farm in Iowa that raised and grew everything they ate. Cattle, pigs, sheep, chickens, turkeys, corn, lettuce, tomatoes, carrots, asparagus, hay, wheat, you name it … they had it.

If they didn’t have it … they made it or bartered with neighbors for essentials. Everything was organic and straight from the earth.

No preservatives… not artificial anythings. Just good old fashioned yummy-ness!

They also didn’t waste anything. When they had chicken for dinner… they saved the leftovers, if there were any, and the carcass. They would save the scrap pieces from celery, carrots, onions, and other seasonal veggies and combine them with the carcass to make stock.

This was something that my mom taught me and something that we should all try to do. Not only to save money… but to eat FRESH!

If you made the Winner Winner Chicken Dinner recipe that I shared, you should have a carcass saved in the fridge and ready to go.

SO… who’s ready to make the best tasting Chicken Stock EVAHHHH??????


OK… let’s get cooking!

Liquid Gold: Chicken Stock 101

Prep Time: 5 minutes

Cook Time: 2 hours

Liquid Gold: Chicken Stock 101


  1. Leftover chicken carcass
  2. (2) whole carrots cut in thirds
  3. (2) celery stalks cut in thirds
  4. (2) small onions cut in half with the skins
  5. (2) tablespoons of coarse sea salt
  6. (1) tablespoons of black pepper corns
  7. (2) fresh bay leaves


  1. Put all of the ingredients in a large stock pot
  2. Fill with cold water
  3. Place on the stove on HIGH until the water starts to boil
  4. Reduce to LOW and let it simmer for as long as you can, 2 hours minimum. The longer it cooks, the better it will be.
  5. After the stock has reduced by a third, remove from heat and let it cool to room temperature
  6. Use a large colander with a papertowell in it. Place over a large plastic bowl.
  7. Pour the stock over the colander (in the bowl) and strain out all the large bits and pieces. This can take several times of emptying the bowl depending on the amount of broth.
  8. After the stock has been strained, pour into freezable containers. Place lids on top and store in the freezer.

Be prepared to have your socks knocked off when you taste the stock. It may need a little more salt after cooking down but it will be the richest, most delicious stock you have ever tasted. GUARANTEED!

You will also be amazed by the color…. Liquid GOLD BABY! That’s what it’s all about.

Once you get the hang of it, each time you have a whole chicken for dinner, you can just put the carcasses in the freezer and save them for a weekend and make stock. No rush… and most importantly NO WASTE!


Take your arm… reach over your shoulder… and give yourself a pat on the back!

Now you can use this in recipes that call for chicken stock and just thaw a container at a time.


If you try this recipe… please leave comments and tell me what you think.

Until next time…


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