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Chicken Stock

Homemade chicken stock is a comforting staple that enhances the flavor of soups, stews, and sauces.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 8 cups
Course: Soup
Cuisine: American
Calories: 50
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2-3 pounds chicken bones leftover carcasses work great
  • 1 large onion quartered
  • 2-3 carrots chopped
  • 2-3 celery stalks chopped
  • 4 cloves garlic smashed
  • 2-3 bay leaves
  • 1 teaspoon black peppercorns
  • Fresh herbs like thyme or parsley, optional
  • Water enough to cover the ingredients

Equipment

  • Large stock pot
  • Strainer or cheesecloth
  • Cutting board
  • Sharp knife
  • Measuring cups
  • Storage containers

Method
 

  1. Start by gathering all your ingredients.
  2. Roast the chicken bones in the oven for about 30 minutes at 400°F if desired.
  3. Place the bones, onion, carrots, celery, garlic, bay leaves, and peppercorns in a large stock pot.
  4. Pour enough water into the pot to cover the ingredients by about an inch.
  5. Heat the pot over medium-high heat until it reaches a boil.
  6. Once boiling, reduce the heat to low and let it simmer uncovered for 4-6 hours.
  7. Occasionally skim off any foam or impurities that rise to the surface.
  8. Once finished, strain the stock through a fine-mesh strainer or cheesecloth into a large bowl.

Notes

Store in the refrigerator for up to one week or freeze for up to six months.