Introduction: Mom's Stock Recipe & It's Perfect Every Time!!

Picture of Mom's Stock Recipe & It's Perfect Every Time!!

I know, there are thousands of stock recipes out there. While not all of them are the same, many are plus or minus a few ingredients.

So, what makes this one so special you ask. Two things, first it's the easiest stock recipe I've used (and I've tried a lot of them) especially when it comes to the prep and it makes one of the best broths you could ask for. Also, it happens to be the recipe that was handed down to me by my mom and originated with my great grandma (who's stock pot I am now honored to own and use).

From chicken noodle soup to cheese grits, everything I've ever used it for has been amazing!

The above said, I figured why not share, as it was shared with me. Depending on the size of your pot, this recipe can produce 12 cups of amazingly flavorful stock (and then some). I normally make a batch every few weeks, which I freeze for use through the month or for later use.

I hope you enjoy!

Step 1: Ingredients:

Picture of Ingredients:

As I said, this is a very simple recipe and the results are fantastic (which is why I always go back to it). Here's what you'll need:

Prep Time: 5 Minutes

Cook Time: 5 - 6 Hours

1 - Carcass of a Roasted/Baked Chicken or Turkey

3 - Carrots, Halved

3 - Stalks of Celery, Halved (I prefer to use the center of the stalk with leave and all, when I have it)

1 - Onion, Ends Cut Off and Quartered

3 - Bay Leaves

1 1/2 - Tablespoon Kosher Salt

1 - Tablespoon Pepper

* I also collect the juices and pan scraps (the cooked celery, onion, carrots etc) along with the bones, skin, and extra meat, from the baking pan, to use in the stock (it all adds flavor).

Step 2: In to the Pan...

Picture of In to the Pan...

Add your bird carcass (scraps and all) , carrots, celery, onions, and bay leaves to the pot.

Next add water, until fully covered. Then add the salt and pepper.

Finally cover the pot and bring to a rolling boil over high heat. Reduce to medium and simmer.

This is where patience comes in. I normally simmer the stock for 5-6 hours or until roughly half of the water has cooked off.

Around the 2 hour mark your whole house will have the amazing aroma of the stock and if you family is anything like mine, the kids start asking when the soups going to be done (especially my 8 year old who would drink the broth by the quart if I let her).

Around the 5 hour mark, I start to check the stock and do a taste test every so often.

Once it's just about done, add any additional pepper/salt that may be needed, to meet your personal taste.

Step 3: Remove and Cool

Picture of Remove and Cool

Once the stock has reduced and you're happy with the flavor profile, remove from the heat and let cool completely.

Once cool, pour the stock through a fine mesh strainer to remove all of the bits of chicken, bone, celery, etc.

Step 4: Congratulations, You Have Stock!!!

Picture of Congratulations, You Have Stock!!!

Finally, ladle your fresh homemade yummy stock into your receptacle of choice, depending on your end goal (refrigerator storage, freezing, or canning).

I normally use 4 cup Zip Lock storage containers (the tall ones), filled to the 3 cup mark. I then place them in the refrigerator to cool overnight. Lastly, I empty each container into 1 quart Zip Lock Freezer bags, for long term storage in the freezer.

So there you have it, not only do you have some amazing homemade stock (which is way better for you than the store bought stuff), you have the base for many super tasty dishes!!! As I said, my wife and I have used it in everything from soups, to chili's, to good old cheese grits with nothing less than fantastic results.

Step 5: Just a Tease...

Picture of Just a Tease...

The night I typed this up, my wife made "Pulled Chicken" sandwiches for dinner, which included 3 cups of stock (made during this Instructable). They were soooooo good and another great use of the stock!

I really hope you enjoyed this Instructable and the wonderful food you make because of it!

(please post pictures)

Comments

Stan1y (author)2015-07-24

Am I right in thinking Kosher salt, is non iodized salt with out any anti caking agent?

BKLaRue (author)Stan1y2015-07-24

Yes, you are correct. Kosher salt is typically non iodized. However, some brands do add an anti caking agent (i.e. Mortons Kosher Salt).

I use Diamond Crystal Pure and Natural Kosher Salt, which 100% additive free.

Thanks for checking out my Instructable!

About This Instructable

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Bio: I'm a husband, a father of 3 great girls, a drummer and a lover of all things Zombie. I'm also a habitual crafter ...
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