Prep Time
10 minutes
Cook Time
6-8 hours
yield
4-6 quarts
This chicken stock is a staple for every household! It has full-bodied flavor and is easier to make than you may realize. Some of the key ingredients are items that you might already have in your fridge! I use this stock as a base for other recipes and also as medicinal drink to help with the winter sniffles. Can’t wait for you to try!
Ingredients
- large whole chicken carcass
- 2 thyme sprigs
- 2 rosemary sprigs
- 2 fresh bay leaves
- 3 parsley stems
- 4 whole garlic cloves, crushed with skins on
- 6 whole peppercorns
- 4 ribs of celery, halved
- 2 yellow onions, halved with skin
- 3 large carrots, halved with skin on
- salt to your liking/no salt for unsalted stock
Steps
1
Thoroughly wash the vegetables. Add all the ingredients to the large stock pot.
2
Fill the stock pot with cold filtered water until all the ingredients, including chicken bones are fully submerged
3
On low/medium heat, let the mixture come to a low simmer. At this point put a lid on top and let it continue simmering for at least 6 hours. I let mine simmer between 6-8 hours
4
Once the stock is ready, prepare a large bowl with cheese cloth or a large strainer. Carefully strain the stock. You may have to do this step in batches.
5
Use the stock right away or place in an airtight container in the fridge up to 5 days
NOTES:
TIPS: No need to bind all the aromatic ingredients-the stock will be strained once it’s finished.
WHY DO I KEEP THE VEGETABLE SKIN ON?: Although it is second nature to clean and peel vegetables, for stock things are just a little different. The skin so many nutrients. For instance the skin on onions contain Vitamins A, C, and E. In carrots the skin contains vitamins C and B3. The skin also adds such a great color to the stock.
WHERE I GET MY CHICKEN CARCASS: I use a left over rotisserie chicken carcass for this recipe! I grab one from Sam’s Club, shred the meat for dinner that night, and use the bones to make stock the next day!
FREEZING: After straining the stock, let it come to room temperature before pouring into freezer safe zip-loc bags. You can store in the stock in the freezer up to 3 months.
USAGE: Whenever I have soup planned for dinner, I make this stock ahead of time. This recipe adds so much flavor! I have made chicken and dumplings, chicken noodle, chicken tortilla soup, chicken tortillini soup, and so much more! Let me tell you, homemade stock is SO much better than store bought. I also love knowing that the ingredients are safe and organic. Store bought stock has more ingredients than it should and is packed with tons of salt. You can customize this recipe by determining how much or how little salt you desire and by adding more veggies like leeks, golden beets, fennel, lemon grass, and others you love! Skies the limit!
You can also pour the stock over in large square ice cube trays to keep for when you are sick. Just add a couple cubes to a mug and pour a little hot water overtop. It is also okay to add the stock cubes to a mug and place in the fridge overnight to unthaw and sip on the next day. Yes, you can sip chicken stock, its the best! Actually there are so many benefits:
- promotes rehydration
- loosens mucus
- packed with nutrients to give strength to fight off the germs
- easy on the stomach/ easy to digest
Ready to make this recipe? Download the link below!
