Print

Homemade Chicken Stock Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.4 from 11 reviews

Learn how to make a rich and flavorful homemade chicken stock using simple ingredients like a chicken carcass, vegetables, and herbs. This slow-simmered stock forms the perfect base for soups, stews, and sauces, providing deep savory notes and a gelatinous texture when cooled.

Ingredients

Chicken and Aromatics

  • 1 chicken carcass
  • 2 celery ribs, chopped
  • 2 large carrots, chopped
  • 1 onion, quartered
  • 3 cloves garlic, crushed
  • 4 sprigs fresh thyme
  • 2 bay leaves
  • Parsley stems (a small handful)
  • 10 peppercorns (optional)

Instructions

  1. Strip the chicken carcass: Use your hands to pull and peel the meat off the bones. Transfer the meat to a container and keep in the fridge. This meat can be saved for chicken salad, soup, or as a topping for greens.
  2. Make the stock: Place the chicken carcass including bones, skin, and bits into a large stockpot or Dutch oven. Add the chopped celery, carrots, onion, crushed garlic, thyme sprigs, bay leaves, parsley stems, and peppercorns if using.
  3. Cover with water and simmer: Pour 10 cups of cold water over the ingredients in the pot. Heat on medium until it just starts to boil, then reduce to medium-low to maintain a gentle simmer. Avoid boiling to prevent cloudy or greasy stock.
  4. Skim the stock: Submerge the ingredients, cover with a lid, and let the stock simmer gently for about 3 hours. Every 45 minutes, skim off any foam that rises to the surface. If you simmer longer, the stock will be more concentrated; shorter time yields lighter stock.
  5. Strain the stock: Line a fine mesh strainer with cheesecloth and set it over a large bowl. Ladle the stock through the strainer and press the solids to extract as much liquid as possible. You should end up with 5 to 6 cups of stock depending on reduction.
  6. Use, store or freeze: Transfer the stock into small containers to cool faster. Refrigerate completely, then cover. After refrigeration, a fat layer will form on top—remove if desired. The stock will gel when cold, indicating good collagen extraction. Use within 5 days or freeze for up to six months.

Notes

  • For a clearer stock, avoid rapid boiling to minimize emulsification of fats and proteins.
  • You can add other herbs like rosemary or parsley leaves for extra flavor.
  • If short on time, simmering for 2 hours yields lighter stock suitable for quick recipes.
  • Use a large pot to ensure adequate immersion of ingredients and proper simmering.
  • The leftover meat from the carcass is great for salads, sandwiches, or as an addition to other dishes.

Find it online: https://marthatasty.com/homemade-chicken-stock-recipe/