Homemade Chicken Stock

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Homemade Chicken Stock

 PREP TIME 10 minutes
 COOK TIME 3 hours
 TOTAL TIME 3 hours 10 minutes
 SERVINGS 8 CUPS BROTH
 AUTHOR Holly Nilsson
This easy homemade chicken stock is the perfect base for any soup and can be added to your favorite recipes. Store in the fridge for 4 days or freeze for up to 3 months.

Ingredients

  • 1-2 whole chicken or turkey carcasses
  • 1 onion halved
  • 3 carrots
  • 3 celery stalks
  • 4 sprigs fresh parsley
  • 2 sprigs rosemary optional
  • 2 sprigs thyme optional
  • 2 bay leaves
  • 1 tablespoon black peppercorns
  • 2 teaspoons salt
  • 8-10 cups water

Instructions

  • Cut the onion, the carrots and the celery into quarters (include the tops of the carrots and celery if you have them)
  • Place carcass in a large pot and add vegetables, fresh herbs, bay leaves, peppercorns and salt. Cover with water.
  • Cover pot and bring to a boil over high heat.
  • Once boiling, reduce heat to simmer partially covered for 3-4 hours skimming as needed.
  • Strain broth through a mesh strainer or cheesecloth. Discard bones and vegetables.
  • Refrigerate 4 days or freeze 2-3 months.

Notes

You can add extra meaty pieces such as wings or legs. I often add leftover drippings or even leftover gravy to my stock. Roasting the bones and onions with a little bit of olive oil first will add extra flavor. I cook mine at 400° F for about 25 minutes. Nutritional value is an estimate only. The value will vary based on your ingredients._____________________________________________________________________________________

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