It is very easy to make your own Chicken Stock or Chicken Bone Broth. Whenever I roast a chicken or two, I make my own stock from the pan drippings and the carcass. You can make some wonderful stock for future soups, stews, or basically anything you would need stock for. I generally freeze some when I make a large batch from two chickens, I find it freezes really well. Here is what I do.
I use Organic Whole Chickens, rinse, pat dry, and season. I season with granulated garlic, ground sage, ground thyme, salt and pepper. I also put fresh herbs in the cavity of the chicken or on the chicken if I have them, usually rosemary, sage and thyme. Bake at 350 degrees until juices run clear. Have baked chicken for dinner and enjoy, lol. Now for the stock part.
Remove any left over chicken and bag it for later use. The picture above is my 2nd chicken and there was a lot of chicken left over. Take all the skin and bones and put in a large stock pot.
Take the pan drippings, herbs, all that stuff in the pan and pour into stock pot. That is all the flavor. Yes it is a lot of fat, but it is so good, you can always skim off some fat later if you want.
Add water to fill the pot. At this point you could add other stuff like carrots, onions, celery, or more herbs and spices if you choose. Bring to boil. Once it is boiling, turn down heat to low and just let simmer for a while. I usually let mine go several hours.
Once it is ready, remove from heat and let it cool. Use a strainer or colander to drain the stock. Depending on how well you pick the bones clean, there may be useable chicken in there. I pick through the bones to remove any bits and pieces that may be left as it is really easy to remove since it was boiled for so long. I generally give these little bits to my cat and dog, they love it. If picking through the bones is not for you, then just toss into trash.
The chicken stock should last in the frig for a couple of days. If not using it right away, freeze it. I use freezer bags, or storage bags. I double up on the storage bags. I use quart and gallon bags. Make sure it is cool enough to pour into a bag. Just pour stock into the bag and remove as much air as possible. I place them upright in my freezer. You can also use containers if you want, I just find the baggies easier to use.
I love making stock this way and use it for many soups and stews. It is very flavorful and it keeps the flavor even when frozen. Hope this is useful to you. Since I have been making my own chicken stock, I have never had to buy it at the store. Every once in a while I will buy some beef stock, but for most everything that uses stock I use my own chicken stock. At one point about 2 years ago, I had so much frozen chicken stock, I started giving it away to my neighbors. They were very appreciative. Homemade is best, I say, so if you can make it yourself, you should do it. Thanks for reading.