Homemade Chicken Stock

Homemade Chicken Stock

Absolutely gorgeous loaded chicken stock. It soothes the soul and makes your house smell amazing. This is a cooking ritual that I as a chef and home cook enjoy more than anything.

It’s pre-prep of any good meal to come.

I keep chicken stock, turkey stock and even vegetable stock in my freezer at all times. You never know when you’re going to need it and it thaws in no time to add so much flavor to any meal.

Homemade Chicken Stock

Repost: this photo was taken August 30, 2012.

Throughout culinary school one thing seemed to stick with me; fresh, no can or package about it food ingredients. For me this concept starts with really good chicken stock. It’s a versatile and flavorful ingredient that every good cook should know by heart.

Every Sunday is chicken stock ritual day, I stock up my freezer and fridge and make my house smell incredible. Chicken stock or any stock for that matter is a necessity to have on hand for weekly cooking. This is therapy for me and it just makes the start of my week that much better.

Use in French Onion Soup, Chicken Noodle Soup, or in any sauce. If you want a deeper and richer flavor try roasting all the ingredients first and mixing in a tablespoon of tomato paste before simmering everything together. Use the same recipe for turkey, beef or pork bones.

BONUS TIP: Try throwing all these ingredients into a crock pot and simmer all day for an easy alternative.

Prep Time 

Cook Time 3

Difficulty Easy

Makes 2 – 3 Quarts

Homemade Chicken Stock

In a large 5 quart pot add the bones of the chicken and all the diced ingredients and herbs.

Homemade Chicken Stock Cover ingredients with water and fill pot. Bring pot to a boil. Reduce heat to low and simmer for about 3 hours until stock is reduced and golden. Every so often skim the fat off the top and discard.

Homemade Chicken Stock

Strain the stock out through a fine mesh strainer into a separate container and discard the solids. Cool the stock completely in an ice bath.

Store in an airtight container in the refrigerator for up to 2 weeks or freeze for up to 6 months.

Here’s the printable!

Chicken Stock

Total Time: 3 hours, 30 minutes

Ingredients

  • Chicken Bones
  • 2 whole Carrots, diced
  • 4 stalks Celery, diced
  • 2 whole Yellow Onions, diced
  • 1 head Garlic, peeled and cloves crushed
  • 1 tablespoon Peppercorns
  • 3 whole Bay Leaves
  • 4 sprigs Thyme
  • 4 sprigs Rosemary

Instructions

  1. In a large 5 quart pot add the bones of the chicken and all the diced ingredients and herbs.
  2. Cover ingredients with water and fill pot. Bring pot to a boil. Reduce heat to low and simmer for about 3 hours until stock is reduced and golden. Every so often skim the fat off the top and discard.
  3. Strain the stock out through a fine mesh strainer into a separate container and discard the solids. Cool the stock completely in an ice bath.
  4. Store in an airtight container in the refrigerator for up to 2 weeks or freeze for up to 6 months.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://dashofsavory.com/savory/homemade-chicken-stock/

4 thoughts on “Homemade Chicken Stock

  1. Robin O.
    31 August, 2012 at 11:08 pm

    This looks like a great classic recipe for stock. One question though… So no meat or skin is used to make the stock just the bones?

    1. Victoria Sophie
      1 September, 2012 at 12:00 am

      I typically buy a whole chicken and de-bone it myself. I use the wings and wing tips but that’s the only part of the meat I will use. The skin usually makes the stock pretty fatty so I try to leave as much out as possible. If you’d like to make a chicken soup using the meat would be fine and tasty.
      Try using the same recipe and shredding the chicken after it’s been cooked and add it back to the broth, add additional veggies of your preference or noodles to it.
      I use this stock in my Chicken Noodle Soup that I will soon be posting, keep checking back for more recipes with this stock!
      Thanks for the question.
      Victoria Sophie

  2. 24 September, 2012 at 9:03 am

    Hi just wanted to say that I like your article very much. Please keep up the good posts Thanks a ton! and Have a good day

Leave a Reply

Your email address will not be published. Required fields are marked *