Homemade Chicken Stock is the quintessential home chef recipe. Stock is one of my most used ingredients so it’s key to have plenty on hand.
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. It’s the pre-prep recipe of any good meal to come.
Sunday’s are always the best day to make stock. I love stocking up my freezer with homemade stock and making my house smell incredible in the process. Chicken stock or any stock for that matter is a necessity to have on hand for weekly cooking. Making homemade stock is like therapy to me and it just makes the start of my week that much better.
This recipe requires leftover chicken bones. I break down a whole chicken and use the meat throughout the week in recipes and save the chicken carcass for my stock.
Tip: You can use chicken wings if you’re not in love with breaking down a whole chicken.
Or use the leftover chicken bones from a rotisserie chicken, if you’re like me and can’t pass up a good Costco rotisserie chicken, never waste the bones again! Use this same recipe for your leftover Thanksgiving turkey bones too!
You can make this recipe in the slow cooker too. Cook on low heat 8-10 hours or high heat 4-5 hours.
Homemade Chicken Stock
Ingredients
- Chicken Bones from 1 large Chicken Carcass
- 2 large Carrots, diced into 1 inch pieces
- 4 stalks Celery, diced into 1 inch pieces
- 1 large Yellow Onion, quartered
- 1 head Garlic, sliced in half horizontally
- 1 tablespoon Black Peppercorns
- 2 whole Bay Leaves
- 6 sprigs Thyme
- 6-8 stems Parsley
Directions
- Step 1 In a large 7 1/4 quart heavy bottomed pot add all the ingredients and fill the pot with water. Bring to a boil and reduce heat to low. Cover and simmer for 3 hours. Every so often use a ladle to skim the fat off the top and discard.
- Step 2 Strain the stock out through a fine mesh strainer into a separate pot and discard the solids. Cool the stock slightly and ladle into quart containers. Cool completely in the fridge overnight
- Step 3 Refrigerate for up to 1 week or freeze for up to 2 months.
Savor and Enjoy!
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?
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
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