Homemade Chicken Stock
This easy homemade chicken stock recipe is great for soups, sauces and more. Make in bulk to store for use later to add the best flavor to your homemade dishes.
PREP TIME
5 minutes
COOK TIME
4 hours and 30 minutes
INGREDIENTS
10
Serves: 16
Ingredients
- 1 whole1 whole1 whole Whole Chicken, carcass, raw or cooked
- 1 whole1 whole1 whole Yellow Onion, large
- 3 whole3 whole3 whole Carrots, large
- 3 whole3 whole3 whole Celery, large stalks
- 1 whole1 whole1 whole Bay Leaf
- 2 - 3 sprigs2 - 3 sprigs2 - 3 sprigs Flat Leaf Parsley
- 2 - 3 sprigs2 - 3 sprigs2 - 3 sprigs fresh Thyme
- 2 - 3 sprigs2 - 3 sprigs2 - 3 sprigs Sage
- 2 cloves2 cloves2 cloves Garlic, crushed
- .5 tsp.5 tsp.5 tsp Whole Black Peppercorns
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Add the chicken carcass to the bottom of a large stock pot (approximately 8-12 quarts) and enough cold water to cover it.
- Heat over medium high heat on the stovetop until it begins to simmer and then reduce the heat to medium low.
- Simmer the stock for 30 minutes, skimming the top occasionally to remove any scum.
- While the stock is simmering, chop the onions, carrots and celery into large pieces.
- Place the bay leaf, fresh herbs, garlic and peppercorns in a piece of cheesecloth and tie up into a bundle using cooking twine.
- After 30 minutes of simmering, add the vegetables and herb bundle to the pot and continue to simmer for 3-4 hours, adding extra water as needed so everything stays covered.
- After simmering, strain the stock to remove the carcass, herbs and vegetables.
- Use the stock immediately or cool completely and store for use later.
- Make sure to cool the stock quickly to avoid bacteria from forming. The stock can be placed in smaller containers to cool quickly. Once cooled, the layer of fat on top of the stock may be removed, if desired.
Notes
The recipe yields approximately 1 gallon of stock.
- For richer stock, roast the carcass in a large roasting pan in a hot oven until well browned. Add them to a large pot of water to simmer. While the stock is simmering, brown the vegetables in the same pan with a little bit of olive oil on the stovetop. Once browned, add them to the pot of stock and then deglaze the pan with a bit of water. Scrape the bottom of the pan to remove any browned bits and add it and the liquid to the pot. Follow the directions for simmering the stock as directed below.
- Customize the flavor of your stock by adding pieces of fresh ginger, sliced jalapeños, dill, or turmeric.
- Stock will keep in airtight containers or in mason jars for 2-3 days in the refrigerator and up to 6 months in the freezer. Store in smaller portions in freezer-safe containers, bags, deli containers, or ice cube trays.
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About This Recipe
Show nutritional information
Coconut Free Dairy Free Egg Free GAPS Gluten Free Grain Free Keto Nightshade Free Nut Free Paleo Sauces & Dressings Shellfish Free Soups Specific Carbohydrate Diet Sugar Free| This is our estimate based on online research. | |
| Calories: | 24 |
| Fat: | 1 g |
| Carbohydrates: | 2 g |
| Protein: | 2 g |
| Cholesterol: | 5 g |
| Sodium: | 13 mg |
| Fiber: | 1 g |
| Sugars: | 1 g |
| Calculated per serving. | |
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