Product Used In This Recipe
Homemade Chicken Stock
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Making Homemade Chicken Stock from scratch is one of the easiest ways to add rich, savory flavor to soups, stews, sauces, gravies, and everyday cooking. Simmered low and slow with fresh vegetables, herbs, and spices, this classic chicken stock recipe creates a flavorful kitchen staple that’s far superior to store-bought versions. Whether you’re preparing comfort food for the week ahead or stocking your freezer with homemade essentials, this easy chicken stock recipe is a great way to make the most of a whole chicken while creating a versatile base for countless recipes.
Ingredients
- 1 whole chicken, around 5 lbs
- Cold water
- 2 large yellow onions, quartered
- 4 carrots, roughly chopped
- 4 celery stalks,roughly chopped
- 1 Fennel Bulb, quartered (Optional)
- 1 whole head garlic, top cut off
- Small bunch of fresh thyme
- Small bunch of fresh parsley (you could use parsley that’s been in the fridge, or saved parsley stems)
- 3 bay leaves
- 1 Tbsp black peppercorns
- 1 Tbsp Pink Peppercorns (Optional)
- 1 Tbsp salt
Directions
Place the chicken in a large stockpot and add enough water to cover by 2 to 3 inches. Bring to a boil over high heat, then reduce the heat to maintain a gentle simmer. Simmer uncovered for 20 minutes, occasionally skimming off and discarding any foam that rises to the surface.
Add the vegetables, herbs, and spices to the pot. Continue simmering gently for 3 hours, allowing the flavors to develop into a rich, flavorful stock.
If you would like to save the chicken meat for another use, carefully remove the chicken after about 1 hour of cooking. Shred or remove the meat, then return the bones and carcass to the pot and continue simmering for the remaining cooking time.
When the stock is finished, remove the carcass and any large vegetable pieces. Place a fine-mesh strainer over a large heat-safe container and carefully strain the stock. Discard the solids.
Allow the stock to cool completely before storing. Refrigerate for up to 5 days or freeze for longer storage.
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Ingredients
- 1 whole chicken, around 5 lbs
- Cold water
- 2 large yellow onions, quartered
- 4 carrots, roughly chopped
- 4 celery stalks,roughly chopped
- 1 Fennel Bulb, quartered (Optional)
- 1 whole head garlic, top cut off
- Small bunch of fresh thyme
- Small bunch of fresh parsley (you could use parsley that’s been in the fridge, or saved parsley stems)
- 3 bay leaves
- 1 Tbsp black peppercorns
- 1 Tbsp Pink Peppercorns (Optional)
- 1 Tbsp salt
Directions
Place the chicken in a large stockpot and add enough water to cover by 2 to 3 inches. Bring to a boil over high heat, then reduce the heat to maintain a gentle simmer. Simmer uncovered for 20 minutes, occasionally skimming off and discarding any foam that rises to the surface.
Add the vegetables, herbs, and spices to the pot. Continue simmering gently for 3 hours, allowing the flavors to develop into a rich, flavorful stock.
If you would like to save the chicken meat for another use, carefully remove the chicken after about 1 hour of cooking. Shred or remove the meat, then return the bones and carcass to the pot and continue simmering for the remaining cooking time.
When the stock is finished, remove the carcass and any large vegetable pieces. Place a fine-mesh strainer over a large heat-safe container and carefully strain the stock. Discard the solids.
Allow the stock to cool completely before storing. Refrigerate for up to 5 days or freeze for longer storage.
Read Recipe Reviews
This recipe doesn't have any reviews yet. Try it out and let us know what you think!
