Go Back
homemade chicken stock
Print

Homemade Chicken Stock

It's easy to make your own homemade chicken stock. Simply freeze whatever portion you don't use, and have it on hand whenever you want to make a quick soup, stew, instant pot meal, or slow cooker meal.
Prep Time 15 minutes
Cook Time 2 hours
Servings 6
Author Cheryl Moreo

Equipment

  • Stockpot or Dutch Oven

Ingredients

  • 2 tbsp extra virgin olive oil
  • 2 each large onions, roughly chopped
  • 4 cloves garlic, peeled and minced
  • 3 stalks celery, roughly chopped
  • 1 each leftover roasted chicken carcass
  • 8 sprigs fresh thyme
  • 4 sprigs fresh rosemary
  • 2 each bay leaves
  • 2 tbsp whole peppercorns
  • sea salt, to taste
  • water to cover the chicken

Instructions

  • Add olive oil to the pot and heat over medium-high heat.
  • Add onions, garlic, and celery to the hot oil. Saute for 5 or 6 minutes.
  • Place the chicken carcass in the pot and pour water in until the carcass is covered.
  • Heat over medium-high heat until the water boils. Then, reduce heat to medium-low. Stir and simmer uncovered for an hour or longer. The longer you simmer, the better and stronger the flavor of the broth will be.
  • In the sink, place a stainless steel strainer over a large heat-proof bowl. Carefully pour the content of the pot into the colander.
  • When cool enough to handle, remove the edible chicken meat from the strainer and set aside for another recipe. Discard the chicken bones, skin, fat, the vegetables, and herbs.
  • Taste the stock and season with salt and pepper to taste.
  • If not using immediately, allow stock to completely cool and transfer to freezer-safe storage containers. Freeze until ready to use.

Notes

These same procedures may be used to make beef stock.