How to make chicken stock

One of my favourite times of year was the week after Thanksgiving when my Omi would make Turkey Noodle Soup out of the bones of the turkey!  Since I haven’t been cooking for over 60 years my culinary skills definitely aren’t on par with her but I can still make some darn good chicken stock!  This stuff is like liquid gold.

Yesterday neither Trevor nor I felt like making dinner after a long week.  Instead of going out for supper we decided to pick up a roast chicken from the deli at our local grocery store.  This is a great option for a quick meal that is almost homemade.  1. Pick up a chicken 2. Cook up some frozen vegetables or make a quick green salad 3. Toast up some bread or microwave a potato for everyone and voila!  With a $8 chicken we get two meals and a pot of soup stock.  How’s that for value?


Chicken carcass, meat removed

Enough water to cover bones (about 8-10 cups)

2 carrots cut into chunks

1/2 large onion in chunks

3 garlic cloves roughly chopped

2 bay leaves

1/2 tsp thyme

Ground black pepper

Dash of salt

Dash of cayenne pepper (optional)


1. Place all ingredients in large pot with enough water of cover.

2. Bring to a boil and simmer for about 2 hours.

3. Strain out broth with a sieve.

4. Cool in the fridge overnight and skim off fat when it hardens.

5. This broth can be frozen and stored in the freezer.


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