Homemade Chicken Stock is the single best way to elevate your soups, stews and sauces! It's so much fresher tasting, has a silky mouthfeel and it's so easy to make with chicken parts or roasted bones!
4lbs.Raw chicken parts or roasted chicken carcassChicken parts can include wings, necks and backbones
1largeonionpeeled and quartered
1largecarrotcut into large pieces
1largestalk celerycut into large pieces
2sprigsfresh thyme
2sprigsItalian flat leaf parsley
1bay leaf
6peppercorns
Instructions
Remove excess fat from chicken pieces as necessary. Place the chicken parts/bones in a large stock pot with the onion, carrot, celery, thyme, parsley, bay leaf and peppercorns. Wrap thyme, parsley, bay leaf and peppercorns in cheesecloth secured with kitchen twine for a bouquet garni if desired. Add enough water to cover the ingredients by 2".
4 lbs. Raw chicken parts or roasted chicken carcass, 1 large onion, 1 large carrot, 1 large stalk celery, 2 sprigs fresh thyme, 2 sprigs Italian flat leaf parsley, 1 bay leaf, 6 peppercorns
Bring the mixture to a boil and immediately reduce the heat to medium low. Simmer uncovered for about 4 hours, skimming any scum off the top occasionally.
Remove the pot from heat and carefully strain into a large bowl using a fine mesh strainer and cool completely. If a layer of fat has formed at the top, remove it before storing.
Store chicken stock in the refrigerator or portion and freeze in air tight containers.
Notes
Pro tip: Raw chicken parts such as backbones from spatchcock chicken, wings, etc. create a delicious white stock, just be sure to skin the scum from the top as it simmers to keep the fat from emulsifying with the stock. From there, cool the stock to room temperature and remove any additional fat from the top before storing.
Use the carcass from roasted chicken or a rotisserie chicken to make brown stock, which is even richer in flavor. If you're not ready to make stock right away, simply freeze the roasted chicken carcass in a zip top bag for up to 3 months.
Homemade chicken stock can be stored in the refrigerator for up to 5 days or in the freezer for up to 3 months. I love freezing stock in my Souper Cubes in handy portion sizes!
How to make slow cooker chicken stock: Place all ingredients in the slow cooker and cook on low for 8-10 hours. This can be done overnight while you sleep! Strain and allow to cool at room temperature, then skim the fat from the top and refrigerate or freeze.