Homemade Chicken Stock
User Reviews
5
4 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
3 hrs
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Total Time
3 hrs 5 mins
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Calories
118 kcal
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Course
Main Course
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Cuisine
American
Homemade Chicken Stock
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You won’t believe how easy it is to make your own homemade chicken stock. All you need is some leftover chicken bones and vegetable scraps for the most delicious, nutritious stock that can be used in any kind of soup, casserole, or your favorite dish!
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Ingredients
- 1 chicken carcass I make my roast chicken recipe and then use the carcass, from a 4-6 lb chicken is good
- water enough to cover chicken in pot, ~10-15 cups, cold
- 3-4 carrot unpeeled, chopped into large chunks, large
- 1 onion unpeeled, quartered
- 4 celery chop each stalk into thirds, stalks
- 1 garlic unpeeled and cut in half, large head
- 1 Tbsp. black peppercorns
- kosher salt lots, like 2 Tbsp
- fresh herbs I like to just a bunch of whatever I have: parsley, thyme, rosemary, bay leaves, sage, etc.
- lemon cut in half
- 3-4 chicken bouillon cubes optional but yummy
- 1 Tbsp. apple cider vinegar
Instructions
- Take all the chicken off the bones if you haven’t done so already. Place in a container to enjoy later. Place the chicken carcass in a large stockpot.
- Add all of the remaining ingredients, except the vinegar, and bring to a boil.
- Turn down to a simmer and skim off any foam that has risen to the top. (this is optional) Just gently push the ingredients down and skim the top. (there might not be that much).
- Then add the apple cider vinegar. The vinegar helps break down the bones and connective tissues in the chicken, making it easier to extract essential minerals like calcium, magnesium, and potassium. This results in a more nutrient-rich stock. It also can help in extracting collagen from the bones, which can turn into gelatin during the cooking process. We love a gelatin-rich stock!
- Simmer gently for about 3-4 hours, or up to 8 hours, skimming the top as needed.
- Pass the stock through a sieve. I like to use a ladle, place a fine mesh sieve over a large bowl and ladle the stock in. Press down gently on the veggies to make sure you get every lost drop of goodness. Divide into smaller containers or in 1 large container.
- Allow to cool for 30 minutes - 1 hour. Now you have stock to use in your next soup recipe or whatever you need stock for! Keep stock in the fridge for up to 5 days, or freeze up to 3 months.
Notes
- Store chicken stock in an airtight container or mason jar for up to a week
- Store chicken stock in an airtight container or mason jar for up to a week
- To freeze, let chicken stock cool completely then freeze for up to 3 months.
- To freeze, let chicken stock cool completely then freeze for up to 3 months.
Nutrition Information
Show Details
Calories
118kcal
(6%)
Carbohydrates
23g
(8%)
Protein
5g
(10%)
Fat
2g
(3%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
1g
(5%)
Cholesterol
2mg
(1%)
Sodium
2886mg
(120%)
Potassium
447mg
(10%)
Fiber
6g
(24%)
Sugar
7g
(14%)
Vitamin A
155IU
(3%)
Vitamin C
9mg
(10%)
Calcium
121mg
(12%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 118 kcal
% Daily Value*
| Calories | 118kcal | 6% |
| Carbohydrates | 23g | 8% |
| Protein | 5g | 10% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 2mg | 1% |
| Sodium | 2886mg | 120% |
| Potassium | 447mg | 10% |
| Fiber | 6g | 24% |
| Sugar | 7g | 14% |
| Vitamin A | 155IU | 3% |
| Vitamin C | 9mg | 10% |
| Calcium | 121mg | 12% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
4 reviews
Excellent
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