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I present you  with our Homemade Chicken Stock: Eleven ingredients (all REAL Foods), 0 preservatives, 0 added salt or “natural”  flavors, 0 cane sugar and a much needed low sodium option to the canned stuff- should I continue? You just need a little time to make this recipe and the outcome can last for weeks in your freezer (already portioned), this is a  super convenient and a healthier option to canned chicken stock.Use it in stews, soups, risotto and pretty much any recipe that calls for it.  BTW! Join us and learn how to make all kinds of chicken stock based soup at our next Adult Cooking Class this Thursday at 7 pm!
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Chicken Stock- Homemade
Chicken Stock- Homemade
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  1. In large stock pot, place all ingredients and bring to a boil. As soon as it starts boiling, bring down to a simmer and cook uncovered for 4 hours.
  2. Remember: the final taste should not be salty! More tasty than anything else.
  3. Strain and cool down for less than 1 hours at room temperature. Once the liquid is cooled down, place in ice cube trays and freeze(about 2 hours). Once is solid frozen, you can place the cubes in a large Lekue bag in the freezer and use it as you go!
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About Chef Chef Maria

Born in Venezuela, Chef Maria developed her passion for food as a young girl. In her early 20’s she came to the United States and entered the restaurant business in Boston MA. Later in San Diego CA she opened El Tucan Restaurant. It was in San Diego that Chef Maria was challenged by the culture and regional ingredients that ultimately contributed to the inventive style she’s known for today. Also during this time in San Diego, Chef Maria was introduced to organic produce importance of nutrition.

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