This basic Traeger Roasted Chicken Stock has no bouillion and is a great thing to have in your bag of cooking tricks.
Traeger Roasted Chicken Stock
You can make so many different things with this stock. It’s versatile, it’s good for you, and you can control the salt and keep out unnecessary ingredients and additives that are common in many commercially available chicken stocks and bouillon cubes (msg, modified food starch, a ton of things I cannot pronounce).
How can you store extra chicken stock?
I love to make extra stock and then freeze the rest. It keeps for a long time, and is so much tastier than any of the concentrates or boxed broths that are available out there.
You can freeze it in ice cube trays to add a little something to other dishes.
With this one chicken broth recipe, you can make several different meals.
Day 1, meal one, Traeger Roasted Chicken.
You could easily make a simple gravy from the drippings if you cook it in a roasting pan, or keep it easy and just eat the chicken plain. The Traeger grilled chicken is seasoned well enough that you don’t really even need gravy.
One way that we really enjoy eating this that’s a bit different is to make this with white rice, broccoli, and sweet chili sauce. Generally, you can find it in most any grocery store in the Asian foods section. It’s just spicy enough to keep me happy, but not too spicy to scare off the kids too much.
How to make Chicken Stock from a chicken carcass
Day 2, meal two, SOUP!
This makes enough for a large, large batch of soup. Definitely enough for leftovers, to freeze, or just to make for a crowd.
Ingredients for homemade chicken stock
- cooked chicken carcass
- bay leaf
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- 6-8 quarts water, plus more as needed
- 1 whole chicken carcass
- 1 large onion
- 4 stalks celery
- 2 large carrots
- 2 bay leaves
- 2 whole allspice berries
- Fill 3/4 full a large stock pot with approximately 6-8 quarts of water.
- Add in all of the ingredients, and boil this for 2-3 hours. Stir frequently and add more water as is necessary.
- Continue boiling for at least 4 hours total, but up to 12 hours is fine.
- Remove all of the large pieces, and strain the stock and discard the solids.
- At this point if you are making a stock for future use, you can continue to cook it and boil it down into a more concentrated stock. Freeze in ice-cube trays for chicken bouillon cubes, or in larger portions in freezer baggies.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 135 Total Fat: 7g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 44mg Sodium: 83mg Carbohydrates: 4g Fiber: 1g Sugar: 2g Protein: 14g