We’re heading into fall-and that means soup season! I think the best soups find their base in homemade stock. I have nothing against the store-bought variety of stock-its convenient and quick when you’re in a real hurry. I just think homemade tastes better-it has more depth of flavor and if you make it ahead of time, it’s as easy to grab as the store version.
For the vintage cook, making stock was another way to get as much use out of precious food ingredients as possible. It’s easy to make. All you need is a meat base, a few basic veggies and a soup pot! Beef and chicken stock freezes well and you don’t have to buy fancy freezer containers. I use the Chinese takeout soup containers, quart yogurt containers and large margarine tubs!
If you have some steak, a pot roast, or whole roasted chicken, don’t throw the bones away-make some stock, stick it in the freezer, and you’re halfway to tasty soup.
Here’s my personal recipe:
Ingredients
• 1 whole roasted chicken or turkey, skin and meat removed OR one pot roast bone OR two sirloin steak bones
• Celery hearts and stalks
• 1 medium onion, cut into large chunks
• 2 whole garlic cloves
• Spices-I use bay leaves, oregano, thyme, rosemary, pepper, and sometimes a little red pepper or tabasco sauce
Instructions
Strip any meat off the bones. My husband likes to buy store-made roasted chicken on sale-usually at the end of the day, when the deli wants to get rid of the day’s meat. I put it in the refrigerator for a day-when it’s cold, it’s easier to strip the meat off the bones and to separate the skin from the meat.
Throw out the skin, keep the meat and put the bones in your stew pot. If you’ve made a roast or steak, pull as much meat off as you can, and put the bones in a pot.
One Kroger roasted chicken yielded this meat and bones
Cover the meat with water. Throw in the veggies and spices, mix, and bring to a boil.
Everything in the pot and ready to simmer!
Simmer for one hour. Allow to cool.
All finished cooking and ready to be strained
Run through a strainer and put the liquid into freezer containers.
I got two quart size containers of stock from my chicken.
To thaw, bring out a container or two and place in frig for about one day before you want to make your soup.
Enjoy!
Bite From the Past 
Hi!
Thanks for sharing! I love making homemade soups (and have made quite a few this Winter – im based in Buenos Aires, Argentina), but I always end up using Knorr’s cube stock because I never knew (or had time) to make homemade soup stock! Will definitely try out your recipe one day!
Felicia
Definitely worth it and really easy-I know you can do it! PS I’m going to have to try that cream of carrot soup. That looks delish!
Hello!
Thanks for dropping by my site! Yes the carrot soup is absolutely delish!! And its great for cold weathers (if you’re in the states and autumn is on its way!)
Enjoy your week!
Felicia
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You are the first person I’ve come across who does the same thing as me with store-bought roasted chicken (we call them BBQ Chickens here in Australia). I usually feed the family and then throw the chicken carcass in the deep freeze until I need/want to make stock.
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What are the measurements you use for the spices in your stock?
I’ll have to guess because I really just throw a bunch in! 2 bay leaves and lets say one teaspoon each of whatever dry spices you like. If you add tobassco or pepper sauce, add 1-2 tablespoons.