Name: Homemade Chicken Stock
Prep time: 15 min
Cook time: 240 min
Total time: 255 min
Yield: 12 servings
Ingredients: 3 lbs Chicken carcasses or mixed bones; 2 large Yellow onions, unpeeled and halved; 3 whole Carrots, cut into large chunks; 3 whole Celery stalks with leaves, chopped; 1 whole Garlic head, halved crosswise; 1 tbsp Whole black peppercorns; 3 whole Dried bay leaves; 1 bunch Fresh thyme sprigs; 1 bunch Fresh flat-leaf parsley; 4 quarts Cold filtered water

"Elevate every dish with this silky, collagen-rich liquid gold that puts store-bought broth to shame. Made with slow-simmered bones, aromatic vegetables, and fresh herbs, it is the essential building block for professional-grade home cooking."

Ingredients

Qty	Item
3 lbs 1.4 kg	Chicken carcasses or mixed bones
2 large 2 large	Yellow onions, unpeeled and halved
3 whole 3 whole	Carrots, cut into large chunks
3 whole 3 whole	Celery stalks with leaves, chopped
1 whole 1 whole	Garlic head, halved crosswise
1 tbsp 10 g	Whole black peppercorns
3 whole 3 whole	Dried bay leaves
1 bunch 1 bunch	Fresh thyme sprigs
1 bunch 1 bunch	Fresh flat-leaf parsley
4 quarts 3.8 l	Cold filtered water

How to Make Homemade Chicken Stock

Place the chicken bones, onions, carrots, celery, garlic, peppercorns, bay leaves, thyme, and parsley into a large stockpot (at least 12-quart capacity).

Pour in the cold water until all ingredients are covered by at least two inches.

Bring the pot to a boil over medium-high heat, then immediately reduce the heat to low to maintain a very gentle simmer.

Use a wide spoon or skimmer to remove any gray foam or impurities that rise to the surface during the first 30 minutes of simmering.

Simmer uncovered for at least 4 hours, or up to 6 hours, ensuring the liquid doesn't boil rapidly which would cloud the stock.

Once finished, strain the stock through a fine-mesh sieve into a large bowl or secondary pot, discarding the solids.

Cool the stock quickly by placing the container in an ice bath, then refrigerate or freeze as needed.

·
Always start with cold water to ensure a clear stock; hot water releases proteins too quickly, leading to cloudiness.
·
Do not add salt to your stock; seasoning it later in the final recipe allows for better sodium control.
·
For a 'Brown Stock' with deeper flavor, roast the chicken bones and vegetables at 400°F (200°C) for 30 minutes before simmering.
·
Keep the onion skins on; they provide a beautiful golden-amber color to the finished liquid.

Frequently Asked Questions

How long does homemade chicken stock last in the freezer?

Homemade stock can be frozen for up to 6 months in airtight containers or heavy-duty freezer bags.

Why did my stock turn into a jelly-like consistency when cold?

This is a sign of a high-quality stock! It means the collagen was successfully extracted from the bones, creating a rich body and mouthfeel.

Can I use a rotisserie chicken carcass?

Absolutely. Using a leftover rotisserie carcass is a great way to add roasted depth and reduce food waste.

How do I remove the excess fat from the stock?

The easiest way is to chill the stock overnight in the refrigerator; the fat will solidify into a hard layer on top that can be easily scraped off.

Video Tutorials

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