Making Chicken Stock...

 I have never made Homemade Chicken Stock.

I hang my head in shame at the grocery store, when checking out I wonder if the cashier makes her own... I don't even buy the low sodium brand.

I think I will at least "look" better if I buy the low sodium brand.

What I should do is buy low sodium and just add a good amount of salt, it will taste so much better.

Everyone says "make your own, it's so easy, you control the ingredients, and it is so much healthier"! 

Am I lazy?

I bought a chicken at Costco, don't even get me started on what people say about that.

"You're going to buy that, aren't you aware of what they inject into those?"

- i am rambling -

I had the carcass with a little meat, not enough meat to do anything with, so I decided to take the plunge, and make homemade stock.

I texted the usual suspects, my friends who cook and Liz suggested...

- barefoot contessa homemade chicken stock -

ooooooh that will work I thought.

I used this recipe as a guide because I was only using one chicken carcass.

I used 1 chicken carcass, 1 onion, 3 carrot pieces, celery and 1/2 a box of stock that I had open.

It did not seem like there was much chicken on the bones, but there was.

I added these spices...

and enough water to cover.

I could not believe how much chicken came off those bones.

My initial intention was to make stock only...but there was so much chicken on the bones.

I picked the bones out but how can I be sure I got them all?

I would like to make a big pot of Chicken Noodle Soup, 

Using the stock I made and the chicken that came off the bones...but would that be safe, I don't know.

Putting the ingredients together was easy and took no time at all.

It simmered for 5 hours.

Separating the meat from the bones, removing the vegetables and straining the stock was time consuming and I needed help from the hubs to finish up.

I am going to make Chicken Noodle Soup today with all the ingredients.

Stay tuned for those pictures!