Homemade Chicken Stock Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
5 hrs
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Total Time
5 hrs 10 mins
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Servings
40
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Calories
24 kcal
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Course
Soup, Condiments
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Cuisine
French
Homemade Chicken Stock Recipe
Description
The stock starts by roasting chicken bones along with onions, carrots, celery, leeks, and mushrooms coated in olive oil until lightly browned. This roasting step develops flavor through caramelization. The browned ingredients are transferred to a large pot, where fresh thyme, parsley, bay leaves, and peppercorns are added.
Water is added to cover the ingredients well, and the mixture simmers gently for 4 to 6 hours, with periodic skimming of impurities from the surface. This slow cooking extracts gelatin, nutrients, and flavor from the bones and vegetables, resulting in a rich, aromatic stock.
Once finished, the stock is strained through a fine sieve or chinois to remove all solids. It can be cooled and stored in the refrigerator for up to five days or frozen for as long as six months. Reheating is done gently to preserve flavor. The recipe notes emphasize that leftover bones and vegetable scraps can be used and that precise sizes of vegetables or herbs are not critical for good results.
Ingredients
- 5 pounds chicken bones
- 4 onion roughly chopped medium size
- 4 carrot roughly chopped
- 1 celery roughly chopped bunch
- 2 leek green parts ok, roughly chopped
- 2 cups button mushrooms
- 2 cups cremini mushrooms
- 6-8 garlic cloves
- ¼ cup olive oil
- 10-15 thyme fresh, sprigs
- 1 Italian flat-leaf parsley bunch
- 3-4 bay leaf
- 15-20 peppercorns
Instructions
- Preheat the oven to 425°.
- Add the chicken, onions, carrots, celery, leeks, mushrooms, and garlic to a large pan or 2 roasting pans.
- Evenly drizzle the oil over the ingredients and mix until coated.
- Roast in the oven at 425° for 45-60 minutes or until lightly browned.
- Transfer the ingredients to a huge stockpot and place them on the cooktop.
- Add in the thyme, parsley, bay leaves, and peppercorns, and fill it with water until the ingredients in the pot have been covered by 6 inches.
- Simmer on low heat for 4-6 hours while skimming the impurities off of the top every 45 minutes.
- Strain entirely through a chinoise or fine mesh strainer. Cool the stock completely and store it.
Notes
- You can prepare the stock up to three days ahead to ensure freshness.
- Store cooled stock covered in the refrigerator for up to five days or freeze it for up to six months for longer preservation.
- Reheat slowly on low to medium heat to maintain flavor.
- Using leftover chicken bones and vegetable scraps is an efficient way to make this stock.
- Exact sizes of vegetables and herbs are flexible and do not significantly affect the final stock quality.
Nutrition Information
Show DetailsNutrition Facts
Serving: 40Serving
Amount Per Serving
Calories 24 kcal
% Daily Value*
| Calories | 24kcal | 1% |
| Carbohydrates | 3g | 1% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 7mg | 0% |
| Potassium | 66mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 1110IU | 22% |
| Vitamin C | 2mg | 2% |
| Calcium | 10mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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