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–+ servings
4 jars of Homemade Chicken Stock surrounded by carrots, celery, onions, herbs, and spices.

Homemade Chicken Stock

This Homemade Chicken Stock is cooked low and slow to creates a deeply flavored, nutrient-dense broth. It's perfect for soups and sauces.
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Prep Time 1 hour
Cook Time 4 hours
Total Time 5 hours
Author Elizabeth Swoish
Course Main Course, Soup
Servings 10 cups
Calories 112 kcal

EQUIPMENT

INGREDIENTS
  

  • 1 chicken carcass - bones and skin, from a 4 to 5 pound chicken
  • 2 large carrots - cut in 4's
  • 2 ribs celery - cut in 4's
  • 1 onion - cut in half
  • 4 cloves garlic - crushed
  • 1 tablespoon rosemary - fresh*
  • 1 tablespoon thyme - fresh*
  • 1 tablespoon parsley - fresh*
  • 1 tablespoon salt - or to taste preferences
  • 10 black peppercorns
  • 1 bay leaf
  • 1 tablespoon apple cider vinegar
  • 12 cups cold water

INSTRUCTIONS
 

  • To a large stock pot, add the chicken carcass, carrots, celery, onion, garlic cloves, rosemary, thyme, parsley, salt, black peppercorns, and bay leaf. Cover with cold water and add the apple cider vinegar. Bring to a boil.
    Ingredients in a large stock pot, ready to simmer and be made into stock.
  • Once boiling, reduce heat to medium-low and cover the pot. Allow it to lightly simmer for 3 to 4 hours, stirring every hour.
  • Remove from heat and allow to cool 30 minutes before straining the stock from the carcass and pulp with a fine-mesh strainer. If desired, remove the finest particles and impurities, strain the stock through a cheesecloth in addition to a fine-mesh strainer.
    Stock being poured over a fine-mesh strainer and colander to be separated from the bones and pulp.
  • Pour homemade chicken stock into clean wide-mouth jars. Allow it to cool completely before adding a ring and lid. Store in the refrigerator or freezer.

VIDEO

RECIPE NOTES

  • Note About the Thin Layer of Yellow Fat: I recommend leaving this there, the fat prevents air from reaching the stock which slows down bacteria growth and spoilage.
  • If Using Dried Herbs: For every 1 tablespoon of fresh herbs, use 1 teaspoon of dried.
  • For a Collagen-Rich Stock: Add 3 to 4 chicken feet.
  • To Make a Concentrated Stock: Once the stock has been strained, put it back on the stove and simmer uncovered until it's reduced by half or more. It will be a highly flavorful and concentrated stock you can use as-is or add water to (reconstitute).
 

STORING INFORMATION

  • Refrigerated for up to  5 days.
  • Frozen, in wide-mouth jars, for up to 6 months.
 

Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.

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