Homemade chicken stock on the stove fills the house with such a cozy fragrance. It is so good for the senses and nourishing for the body. Instead of leftover chicken bones, we use a whole chicken with vegetables and herbs. It not only gives you a wholesome broth that can be used a bazillion different ways, but also enough shredded chicken for several meals. The thought of boiled chicken used to make me crinkle my nose until I tried it after it simmered for hours on low heat with fresh herbs and celery and onion. Not only is it infused with flavor, but its extremely tender and can be shredded off the bone in minutes. You can buy plastic quart containers on Amazon for a good price. These restaurant-style containers are great for freezing the stock. They are great for filling with shredded chicken. They’re just great and I highly recommend them.
Once I have my shredded chicken, I usually make my Southern chicken Salad and Lorraine’s Chicken Enchiladas that week. If we are “chickened out”, then I freeze the chicken we haven’t used to whip out on a hectic day for a quick meal.
After making our own stock, I can’t go back to store-bought, although there are good options out there and no shame in using it. My soups and sauces just taste better with homemade.
Homemade Chicken Stock & Shredded Chicken
- 1 5lb Chicken, whole
- 1 Onion, quartered
- 4-6 stalks Celery
- 4-6 Carrots
- 2 Bay leaves
- 2 Basil leaves
- 1 spring Rosemary
- 2 tbsp Peppercorns, whole
- 1 tsp Salt, fresh ground Himalayan is preferred
- Put everything in a stock pot and cover with water.
- Bring to a boil, and then turn down to low and simmer for 3 hours.
- Carefully scoop out the chicken and let it rest for 15-30 minutes.
- Strain the stock into a large bowl through a fine mesh strainer, and then pour into 1-quart storage containers.
- Separate the meat from the skin, bones, and cartilage and then shred, mix, and store.