Homemade Chicken Stock Recipe

Name: Homemade Chicken Stock
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole Chicken Carcass 5 Pound Or Larger Size (what's Left Of It After Dinner; Don't Forget To Include The Skin); 2 whole Onions, Unpeeled And Quartered; 2 whole Carrots, Greens On (or 1 Heaping Cup Of Baby Carrots); 2 whole Celery Stalks, Greens On; 1 whole Bay Leaf; 1 head Garlic, Broken Apart A Bit, Peels On; 1/4 cups Fresh Parsley; 1- 1/2 Tablespoon Kosher Salt, Or More To Taste; 1 Tablespoon Peppercorns; Optional: 1 Whole Leek And Or Parsnip, Quartered; 6 Sprigs Of Thyme (optional)

Servings: persons

1 whole Chicken Carcass 5 Pound Or Larger Size (what's Left Of It After Dinner; Don't Forget To Include The Skin)
2 whole Onions, Unpeeled And Quartered
2 whole Carrots, Greens On (or 1 Heaping Cup Of Baby Carrots)
2 whole Celery Stalks, Greens On
1 whole Bay Leaf
1 head Garlic, Broken Apart A Bit, Peels On
1/4 cups Fresh Parsley
1- 1/2 Tablespoon Kosher Salt, Or More To Taste
1 Tablespoon Peppercorns
Optional: 1 Whole Leek And Or Parsnip, Quartered
6 Sprigs Of Thyme (optional)

1
Place your chicken carcass in a big pot (I use an 8-quart pot) and throw everything else in all around it (if you have the neck and other parts from the gravy bag throw them in too).
2
Fill it with enough water to just about cover the chicken (5-6 quarts, depending on the weight of your chicken parts).
3
Bring to just a boil, then lower heat and simmer 2-3 hours or until you get the flavor you are looking for.
4
Turn off the heat and allow it to cool down.
5
Then strain the broth into a large bowl through a colander, pressing down on the solids to extract all the broth you can.
6
Discard the solids.
7
Refrigerate the broth overnight.
8
Then scrape off the solidified fat from the top and freeze in multiple mason jars until ready to use.
9
Use within 3 days if keeping refrigerated or 3 months if frozen.
10
Tips: If you are using the neck, brown it first on all sides in a pan with a bit of butter.
11
Gives the broth more flavor.
12
Sometimes I throw a tablespoon of chicken bouillon in the broth while its cooking, to give it extra flavor.
13
Recipe inspired by Ina Garten

402

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 whole Chicken Carcass 5 Pound Or Larger Size (what's Left Of It After Dinner; Don't Forget To Include The Skin), 2 whole Onions, Unpeeled And Quartered, 2 whole Carrots, Greens On (or 1 Heaping Cup Of Baby Carrots), 2 whole Celery Stalks, Greens On, and more.

Yes, Homemade Chicken Stock falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Homemade Chicken Stock

How did you like this recipe?

Frequently Asked Questions