Print
Homemade Chicken Stock
Homemade stock is easy and practically free and adds a punch of flavor to any dish!
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings 16 cups
Ingredients
- 1 whole chicken or turkey carcass, with excess meat removed
- 1-2 large yellow onions, halved and skin removed
- 3-4 celery stalks, halved
- 2-3 large carrots, halved
- 4-5 cloves garlic, peeled
- 2 bay leaves
- 4-5 sprigs fresh thyme or oregano (or 1 tablespoon dried)
- 1 cup packed parsley sprigs (or 2 tablespoons dried)
- 1-2 tablespoons whole black peppercorns
- 1 tablespoon kosher salt*
- 6-10 quarts of water
- --
- Equipment:
- Large stock pot or slow cooker
- Fine mesh strainer
- Liquid measuring cup
- Large bowl or pitcher
- Resealable glass jars or sturdy plastic food storage containers
Instructions
-
Place the chicken carcass or bones in a large stock pot, using chicken shears to cut up chicken into pieces, if need, to fit into the stock pot.
-
Add vegetables, fresh herbs, black peppercorns and salt (if usinto pot.
-
Cover chicken carcass and vegetables in pot with water, filling the pot within 1-2 inches from the top. Bring pot to a simmer over medium-low heat. Simmer, un-covered for 1-3 hours.
-
Once stock has cooked, skim off any foam or film that has formed during the cooking process. Remove stock pot from heat and cool.
-
Using tongs, remove large pieces of bones and vegetables from pot and discard.
-
Place fine mesh strainer over a large bowl or drink pitcher. Using a liquid measuring cup, transfer the stock from the pot to the strainer a little at a time. Once the bowl/drink pitcher is full, pour strained stock into glass jars or plastic food storage containers.
Recipe Notes
If freezing, allow stock to completely cool before sealing and labeling.
*Note: Due to dietary restrictions, omit salt if needed.
Slow Cooker Version: Add all ingredients to a large slow cooker. Cover carcass and vegetables with water and cook, covered on low for 6-8 hours. Continue with recipe as directed.