Homemade Chicken Stock

Rich, comforting and flavorful chicken stock is a staple for every kitchen. There is no comparison with the low quality store-bought stock versus homemade. I always have chicken stock in the freezer for soups, risottos, tortellini in brodo, etc.

When it comes to the chicken, I like to use the chicken carcass that I have left after grinding the meat. However, this would work beautifully with any chicken bones or even whole chicken if you wanted to turn this into chicken soup!

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Homemade Chicken Stock

Cuisine: American, French, Italian Courses: Dinner, Lunch

Prep Time 10 mins Cook Time 3 hrs Total Time 3 hrs 10 mins

Servings: 8

Best Season: Suitable throughout the year

Description

Rich and flavorful chicken stock perfect for any soup or risotto. 

Ingredients

Servings

• 2 Chicken carcass
• 12 cup Water
• 3 Carrots (Medium)
• 1 Onion
• 1 Celery stick
• 1 Leak
• 1 Garlic clove
• 2 Bay leaves
• 8 Peppercorns
• 4 Sprigs of thyme
• 1 Sprig of Rosemary

Instructions

1. Making the stock

   In a large stock pot add the chicken carcasses followed by vegetables, herbs and spices and water. Cover and simmer on medium until it starts to lightly simmer. Skim off any foam and continue cooking uncovered for 3-6 hours adding water if needed. 

   
   Be careful not to let the stock boil, it should remain at a light simmer.

2. Serving or storing

   Once fully cooked strain the stock with a large fine colander, saving only the broth. You can enjoy immediately or freeze.