{"id":3213,"date":"2011-11-17T08:00:40","date_gmt":"2011-11-17T15:00:40","guid":{"rendered":"https:\/\/www.saucydipper.com\/?p=3213"},"modified":"2023-09-10T16:08:15","modified_gmt":"2023-09-10T23:08:15","slug":"make-your-own-stock","status":"publish","type":"post","link":"https:\/\/www.saucydipper.com\/3213\/make-your-own-stock\/","title":{"rendered":"Time to Make Your Own Chicken Stock"},"content":{"rendered":"

A whole chicken from the grocer costs less than four chicken breasts. Did you know that?<\/em><\/p>\n

I didn’t know that, and I was pleasantly surprised when I bought a completely gutted and ready-to-go chicken for a batch of chicken soup I made recently.<\/p>\n

I’m not crazy about canned chicken soup. In fact, I don’t like it at all. That’s why I normally use store-bought stock to make my soups.<\/p>\n

But on this day I was feeling adventurous. On this day I wanted to boil Ms. Cockadoodledoo down to the bones instead.\u00a0It was very rewarding to actually SEE the flavor floating in the stock.<\/p>\n

<\/p>\n

\"whole<\/a><\/p>\n

By the way, stock <\/em><\/strong>is made by boiling bones, and broth <\/em><\/strong>is made by boiling meat. The stock versus broth topic seems like it could easily fall into a heated culinary debate about how to make sauce<\/a><\/strong> properly, so I won’t get into too much detail here. My only point is that I’m calling this stock, because I boiled bones.<\/p>\n

The recipe for chicken and noodles on the Pioneer Woman<\/a><\/strong> looked just about right, so I chose to follow that one relatively close. Here’s the abridged\/modified version.<\/p>\n

How I Made Chicken Stock and Chicken Noodle Soup<\/h2>\n

 <\/p>\n

Ingredients<\/strong>:<\/p>\n

*1 whole chicken<\/p>\n

*1 yellow onion, chopped<\/p>\n

*3 large carrots, chopped<\/p>\n

*3 large celery sticks, chopped<\/p>\n

*1tbsp\u00a0dried Italian seasoning (parsley, oregeno, etc.)<\/p>\n

*1 tbsp. dried thyme<\/p>\n

*salt and pepper to taste<\/p>\n

*1 package egg noodles<\/p>\n

 <\/p>\n

Directions:<\/strong><\/p>\n

1. Boil your chicken for 30 minutes in four quarts of water.<\/p>\n

2. Remove chicken from water.<\/p>\n

3. Use a fork (or fingers) to take the meat from the bone. Return the bones to the bubbling water and boil for 45 minutes.<\/p>\n

4. Remove ALL bones from water. (I ran the stock through a strainer to be sure.)<\/p>\n

5. Add your mirepoix to the bubbling water. Mirepoix = one onion, three carrots, and three pieces of celery (chopped).<\/p>\n

6. Add the spices of your choosing (I chose Italian seasoning, thyme, salt, and pepper, but I don’t think you can ever go wrong. Use the spices you have on hand and prefer with your chicken soup.)<\/p>\n

7. Return meat and add noodles to stockpot and simmer for 10 minutes.<\/p>\n

8. Eat.
\n\"how<\/a><\/p>\n

ps – I am not ashamed that I ate THREE rolls that came out of can! \ud83d\ude42 A pregnant lady knows what she wants.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

A whole chicken from the grocer costs less than four chicken breasts. Did you know that? I didn’t know that, and I was pleasantly surprised when I bought a completely gutted and ready-to-go chicken for a batch of chicken soup I made recently. I’m not crazy about canned chicken soup. In fact, I don’t like… Continue reading Time to Make Your Own Chicken Stock<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":3216,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[47,22],"tags":[183,184,185,182],"yoast_head":"\nHow to Make Chicken Noodle Soup<\/title>\n<meta name=\"description\" content=\"Chicken noodle soup is better when you boil the bones of the chicken. 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