Homemade Chicken Stock Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
4 hrs
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Total Time
4 hrs 10 mins
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Servings
16 cups
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Calories
33 kcal
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Course
Soup
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Cuisine
North American
Homemade Chicken Stock Recipe
Description
The recipe uses chicken bones covered with cold water and optional vegetables and herbs such as onion (with skin for color), celery, carrot, garlic, rosemary, sage, thyme, and parsley. The mixture is brought to a simmer without boiling to maintain clarity, then gently simmered for several hours to extract maximum flavor and nutrients without cloudiness.
After simmering, the stock is carefully strained through a colander and then a fine mesh sieve to remove all solids. An optional reduction step further concentrates the flavor. Once cooled for a short time at room temperature, the stock is refrigerated to allow fat to rise and solidify for skimming, resulting in a clean, flavorful broth.
Homemade chicken stock can be used immediately for recipes or stored safely in the refrigerator for a few days. It provides a fresh base for cooking that enhances the taste depth of many dishes beyond what store-bought stock can offer.
Ingredients
- 4 lb chicken bones or enough to fill your pot halfway full of bones
- 16 cups water or enough to cover the bones with 2-3 inches of water, cold
Optional vegetables
- 1 cup onion leave the skin on for color!, chopped
- 1 cup celery chopped
- 1 cup carrot chopped
- 6 cloves garlic unpeeled and crushed with the side of your knife
- rosemary rosemary branch, a few sage leaves, a few sprigs of thyme, a handful of parsley
- sage
- thyme
- parsley
Instructions
- Break the bones into smaller pieces and then add them to the pot. If you're using vegetables and herbs, put them on top of the bones. Add the water, making sure to cover the bones by 2-3 inches.
- Bring the pot to a simmer over medium-high heat. DO NOT let it boil or your stock will be dirty-looking. Reduce the heat, cover the pot, and let it simmer very gently for 3-4 hours.
- Use a pair of tongs to remove any larger bones from the pot. Set a colander over a large bowl and then strain the stock.
- Set a fine-mesh sieve over another large bowl and strain the stock once more to remove any small pieces.
- OPTIONAL STEP: for extra flavorful stock, return it to a clean pot and boil rapidly until it reduces by ⅓ to condense the flavor.
- Cool the stock for no more than 1 hour on your counter then put it into your fridge to cool completely. If a fat-layer forms on top of the cold stock, remove it before using the stock. The stock will keep for 3 days in your fridge. Or transfer it to freezer-safe containers and freeze it for up to 6 months.
Slow Cooker Method
- Add all the ingredients to your slow cooker then set it on low for at least 8 (or up to 24) hours. Follow the instructions above to strain and store the stock.
Notes
- Vegetables are optional but add flavor; scrap vegetables frozen for future stock batches.
- Collect chicken bones and vegetable scraps over time in a freezer bag for convenient stock making.
- Do not boil the stock to keep it clear; a gentle simmer is essential.
- Cool stock promptly and refrigerate to allow skimming of solidified fat before use.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16cups
Amount Per Serving
Calories 33 kcal
% Daily Value*
| Serving | 1 cup | |
| Calories | 33kcal | 2% |
| Protein | 8g | 16% |
| Sodium | 89mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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