Saturday, October 31, 2009

Chicken Stock

There's nothing like a warm bowl of soup when you have the flu. 

What's better, you ask? 

A bowl of mom's homemade chicken soup with homemade chicken stock! 

What's even better than that? 

Having mom make it for you. 

I guess I can settle for 2 out of 3.

Chicken Stock (in the crockpot)

5-6 chicken legs
~6 C water
2 stalks celery, sliced
2 medium carrots, sliced
1 onion, sliced (we used minced)
4 garlic cloves, minced
salt and pepper, to taste
seasonings (we like oregano and basil)

Place the chicken legs in the crockpot with ~ 1 C water, garlic, onion, salt and pepper, basil and oregano.  Cook on high for about 3 hours, or until meat is tender.  Remove from the crockpot, and allow chicken legs to cool.  Then, remove the meat from the bones (reserve for soup).

Add additional water (to yield a total of 6 C) to your crockpot along with celery and carrots.  Add additional seasoning at this point, if you wish.

Return the bones to the crockpot and cover, cooking on high for 6 hours, or on low for ~10 hours.

Strain broth and remove bones.   Allow to cool.

Freeze/refrigerate until you're ready to make Mom's Chicken Noodle Soup!


  1. This is also great for keeping chicken stock in the freezer for other dishes as well. I have just learned that using stock is a healthy way to bring a ton of flavor to meals. Thanks for the recipe. I can easily do this while at work. Love your site.


  2. I understand this completely. I remember when I was in the early years of our marriage, when I was sick, I did yearn for my mom and her tender care! (and soup.) There is just nothing like chicken soup. Nothing!

    I want you to know I tried your no knead bread and it worked and we loved it! T H A N K Y O U. It reminded me of my cool rise french bread which maybe I'll repost sometime. Get well soon.

  3. I think I have been browsing all your recipes for like eight hours. That's what it feels like! I have absolutely no idea what to make first because everything looks so good! I'm thinking maybe the mushroom and mozzarella pasta bake...

  4. I really love the fact that you don't leave the chicken in there for the entire time the stock simmers. This way you have a wonderful broth and meat that's not cooked to death.

  5. So easy and so much better for you! Good job SnoWhite. Glad you are feeling better.


Thanks for stopping by! I'd love to hear from you; especially how you're finding JOY in your kitchen.

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