How to Make Chicken Stock
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How to Make Chicken Stock
Description
How to Make Chicken Stock starts with chicken bones from a large bird, combined with unpeeled onion halves, chopped carrots, celery stalks, parsley sprigs, peppercorns, and salt, all covered with water. The mixture is brought to a boil, then simmered gently for two hours. This simmering extracts gelatin, minerals, and flavor compounds from the bones and vegetables, creating a rich broth. After cooking, solids are removed and the stock is strained for clarity.
The resulting stock has a clean, savory taste with vegetal and herbal notes, providing depth to soups and sauces. It is suitable for refrigeration or freezing for future use, with practical storage times noted for freshness. Alternative cooking methods include slow cookers and Instant Pots for convenience, with timing variations.
Using two chicken carcasses produces a more concentrated flavor. When freezing, leave space for expansion and cool stock thoroughly beforehand.
Ingredients
- 1 chicken bones from one large chicken
- 1/2 large yellow onion unpeeled, sliced in half
- 2 carrot chopped into 3 pieces, large
- 2 celery chopped into 3 pieces, stalks
- 8 parsley sprigs
- salt to taste
- 10 black peppercorns (optional)
- water
Instructions
- Place chicken carcass (including any wing bones or leg bones) into a large pot. If there is browned skin left add that as well. Remove anything from the cavity of chicken if it was stuffed.
- Add celery, carrots, onion, pepper, parsley and pepper.
- Cover with water (about 8 - 9 cups) and season with salt to taste.
- Bring to a boil, then reduce heat to low. Cover and simmer 2 hours. Remove large bones and veggies, then strain mixture through a fine mesh sieve into a bowl.
- Store in an airtight container in fridge or freezer.
Notes
- Chicken stock can be made in a slow cooker on low for 8-10 hours or on high for 4-5 hours as an alternative to stovetop simmering.
- The Instant Pot method involves setting manual mode for 45 minutes, then allowing natural pressure release for 10 minutes.
- Store refrigerated chicken stock for 5-6 days or freeze up to 3 months; ensure stock cools completely before freezing and allow space for liquid expansion.
- For stronger flavor, use two chicken carcasses instead of one.
User Reviews
Overall Rating
5
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