Homemade Chicken Stock

By Jannese Torres @delishdlites

One of the fundamentals in my kitchen is chicken stock.  Whenever I can, I use it instead of water.  It always takes a dish to another level, whether you use it to make rice, stew, soup, mashed potatoes, the list goes on and on.  I do purchase chicken stock regularly, but if I have the time, I will make my own at home.  This way, I know exactly what’s going in it, and I can be sure there aren’t any funny additives in the stock.  With very little prep, you can make your own chicken stock too!

Whenever you have a leftover chicken carcass, freeze it and save it.  Once you have 2 pounds of chicken bones, you can make this stock.

2 pounds of chicken bones
3 carrots, quartered
3 celery stalks, quartered
2 onions, quartered
1 head of garlic, cut in half
20 sprigs of thyme
2 springs rosemary
1 bunch of parsley
12 cups of water

 Place the carrots, celery, onions, garlic and herbs in a 14-16 quart stockpot.

If the chicken is raw, roast it in the oven at 400 degrees F for 20 minutes, just to brown it and develop some flavor.  If it’s cooked, you can skip this step.

Add the chicken into the stockpot and cover with 12 cups of water.

Bring the stock to a boil, then cover and reduce to a simmer . Cook for 2 hours.  Strain the mixture, then pour it into containers.  Use within 3 days, or freeze for long term storage (up to 3 months).

 

Print Homemade Chicken Stock Author: Delish D'Lites Serves: 12 cups Prep time:  5 mins Cook time:  2 hours Total time:  2 hours 5 mins Ingredients
  • 2 pounds of chicken bones
  • 3 carrots, quartered
  • 3 celery stalks, quartered
  • 2 onions, quartered
  • 1 head of garlic, cut in half
  • 20 sprigs of thyme
  • 2 springs rosemary
  • 1 bunch of parsley
  • 12 cups of water
Instructions
  1. Place the carrots, celery, onions, garlic and herbs in a 14-16 quart stockpot.
  2. If the chicken is raw, roast it in the oven at 400 degrees F for 20 minutes, just to brown it and develop some flavor. If it's cooked, you can skip this step.
  3. Add the chicken into the stockpot and cover with 12 cups of water.
  4. Bring the stock to a boil, then cover and reduce to a simmer . Cook for 2 hours. Strain the mixture, then pour it into containers. Use within 3 days, or freeze for long term storage (up to 3 months).
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