Homemade Chicken Stock

Steps to make

1. 1

   Combine ingredients

   1 min
   

   Add the garlic and peppercorns to a large deep pot, add 4 garlic cloves, 1 tablespoon black peppercorns, 2 bay leaves, 6 sprigs fresh thyme, 1 peeled and halved white onion, 2 chopped carrots, 3 halved celery stalks. Place the chicken bones and carcass over the top.

2. 2

   Add boiling water

   1 min
   

   Cover the contents with boiling water until completely submerged.

4. 3

   Simmer

   2h
   

   Bring to a boil over high heat, then reduce to a simmer. Cook, covered, for at least 2 hours, occasionally skimming off any foam that comes to the surface.

5. 4

   Strain

   3 min
   

   Cool the chicken stock to room temperature. Remove the bones and vegetables with a slotted spoon, then strain the stock through a fine mesh sieve. Pour the stock into jars and transfer to the fridge to chill completely. Then scrape off any remaining solidified fat from the stock’s surface.

6. 5

   Use or save for later

   

   Use the prepared stock in any recipes calling for chicken stock. Store in jars in the refrigerator for up to 5 days. Alternatively, transfer to airtight containers and freeze for up to 3 months.