Chicken Stock

We finished our chicken feast last night and thoroughly enjoyed it! I can see that becoming a staple meal for us going forward.

It looks like many of the LCHF / Ketogenic recipes that I want to try call for chicken stock, and so before I throw this carcass away, I’m going to squeeze a little bit more out if it! I can usually get about 4 cups of good quality stock out of one of our roaster carcasses. Stock freezes very well, for up to 3 months!

Homemade Chicken Stock:

  • 1 leftover chicken carcass
  • 1 small onion, quartered
  • 1 celery rib, chopped
  • 1 large carrot, chopped
  • 1 head of garlic, cut in half
  • 3 black peppercorns
  • 1 sprig of fresh thyme (or a pinch of dried)
  • 2 sprigs of fresh parsley (or 1 teaspoon dried)
  • 2 quarts water


  1. Bring all ingredients to a boil in a large stockpot.
  2. Lower heat and simmer for two hours.
  3. Lift out carcass and discard.
  4. Use a slotted spoon to remove as many of the other added ingredients as you can and discard.
  5. Finally pour remaining stock through a sieve (or cheesecloth) to strain out the remaining bits.

Stock can be used fresh, or frozen for up the 3 months.

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Please note: I am not a doctor or nutritionist. While this LCHF and ketogenic diet experiment has worked well for me so far, your mileage may vary. This diet needs to be balanced correctly, in order to avoid potential side effects. It is always a good idea to discuss any major health decisions with your doctor before getting started.



4 thoughts on “Chicken Stock

  1. Pingback: Hungarian Mushroom Soup

  2. Pingback: Hearty Sausage & Vegetable Soup

  3. Pingback: Roasted Butternut Soup

  4. Pingback: Hungarian Mushroom Soup – New Dream Cabin.

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