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Chicken Stock

A comforting and flavorful homemade chicken stock made from simmering chicken bones, vegetables, and seasonings, perfect for enhancing soups, sauces, and other dishes.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 8 cups
Course: Soup, Stock
Cuisine: American
Calories: 30
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 whole whole chicken or chicken bones For best flavor, use leftover roasted bones
  • 4 quarts water
  • 2 cups carrots, chopped
  • 2 stalks celery, chopped
  • 1 large onion, quartered
  • 2 cloves garlic, smashed
  • 1 leaf bay leaf
  • Salt and pepper to taste

Method
 

Preparation
  1. Begin by placing the whole chicken or chicken bones in a large stock pot.
  2. Add the chopped carrots, celery, onion, garlic, bay leaf, and the 4 quarts of water to the pot.
  3. Turn the heat to high and bring the mixture to a boil.
  4. Once boiling, reduce the heat to low, then let it simmer gently for at least four hours.
  5. During this time, skim off any foam that forms on the surface to keep the stock clear.
  6. After simmering, carefully remove the whole chicken or bones and strain the remaining liquid through a fine mesh sieve into another pot or large bowl.
  7. Season your stock with salt and pepper to taste, adjusting based on your preference.
  8. Let the stock cool completely before storing it in the refrigerator or freezer for future use.

Notes

For deeper flavor, use roasted bones. Incorporate fresh herbs and spices for complexity. For maximum flavor, consider extending the simmering time or using a pressure cooker if short on time. Chicken stock can be used as a base for soups, risottos, and sauces. Store in the refrigerator for up to a week or freeze for up to three months.