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How to Make Homemade Chicken Stock
A lot of different meals taste great with chicken stock as their base! You can prepare a tasty, flavorful, and nourishing broth from leftover whole chicken.
Homemade chicken stock recipe
The carcasses can be easily used to produce chicken stock. It is, in my opinion, a really simple and useful way to stock my cupboard without wasting anything. I often make it whenever I have the opportunity so that I can use it to make gravies. I can drink it on ill days, in addition to using it as a flavor in various recipes. In fact, ready-made broths are offered for purchase in the market. However, I prefer to make it myself because I have more control over the salt content, and it saves me some money.
What do you need to make it from scratch?
- Base. Chicken carcasses and water
- Herbs. Parsley, rosemary, thyme, bay leaves
- Seasoning. Onion, garlic cloves, peppercorns, and salt
- Vegetables. Carrots and celery stalks
Try this recipe; Crispy Baked Chicken Thighs and save the bones!!
Ingredients
- 1-2 whole chicken (carcasses only)
- 2 onions (cut into quarters)
- 6 cloves garlic (whole)
- 2 carrots (roughly chopped)
- 2 celery stalks (roughly chopped)
- 8 sprigs fresh parsley
- 3 sprigs each rosemary.
- 3 sprigs thyme
- 3 bay leaves
- 1 tablespoon black peppercorns
- 2 teaspoons salt
- 8-10 cups water
Instructions
- Add the chicken carcasses to a large pot and add the cleaned and chopped vegetables and the rest of the ingredients. Make sure the ingredients are covered in water.
- Cook over high heat until the mixture starts boiling.
- Reduce heat to simmer and partially covered with the lid, simmer for 3-4 hours skimming as needed.
- Strain broth through a mesh strainer or cheesecloth. Discard the bones and vegetables.
- Refrigerate for 4-5 days or freeze for 2-3 months.
Nutrition
