Chicken stock is usually a convenience product. Many don’t think twice about what kind they’re throwing into the shopping cart. Homemade sounds like overkill and besides, who has time for homemade stock? …..I do!
Honestly, it isn’t too time-consuming. You just throw it all in one pot and simmer for a long time and you’ll have a delicious stock. Homemade really is unparalleled: it doesn’t have the sodium overload most purchased varieties have and the flavor will make your soups and sauces stand out! Make it ahead and have it in the freezer!
I know using and discarding the whole chicken seems odd and almost wasteful, but all the flavor and goodness will be used up. This can be frozen for up to one year so I love making it ahead and pulling it out for adding to soup during the winter. I know this doesn’t work for everyone, but I love knowing exactly what went into my stock. And come on – taste it and you’ll know the difference too!
Watch how to make this homemade chicken stock
More soup recipes
Beef and Barley Soup
Roasted Carrot Soup
Easy Taco Soup
Ham & Potato Chowder
Homemade Chicken Stock
Ingredients
- 3 stalks celery
- 2 carrots
- 3 cloves garlic
- 2 onions
- 4 bay leaves
- carrot tops (from above carrots, if available)
- 1 bunch flat-leaf parsley
- 1 sprig sage
- 1 3-4 lb chicken
- 2 tsp salt
- 1 tbsp peppercorns
- 5 qt water
Instructions
- Clean and very roughly chop celery and carrots and place in a large 12-quart stockpot.3 stalks celery, 2 carrots
- Peel garlic and add to the pot along with the cleaned onion and bay leaves.3 cloves garlic, 2 onions, 4 bay leaves
- Tie together the carrot tops (if using), parsley, and sage with butcher's twine and add to the pot.carrot tops (from above carrots, if available), 1 bunch flat-leaf parsley, 1 sprig sage
- Next, place in the chicken. A good quality organic chicken will have the best flavor.1 3-4 lb chicken
- Sprinkle in the salt and peppercorns then add the 5 quarts of water or as much as needed to ensure the chicken is covered and the pot is almost full.2 tsp salt, 1 tbsp peppercorns, 5 qt water
- Place on stove and bring to a boil. Then reduce to a gentle simmer, which will produce a clearer stock.
- Simmer for 3-4 hours until the stock is reduced slightly and the chicken falls apart.
- Remove from heat, let cool, then strain into another pot.
- Chill overnight. This will separate the fat from the stock.
- Once chilled, remove the layer of fat and pour the stock into airtight freezer containers. Date, label, and place in refrigerator or freezer.
This sounds so perfect! Love your site <3