- 4 cloves Garlic
- 1 tbsp Black peppercorns
- 2 Bay leaf
- 6 sprigs Fresh thyme
- 1 White onionpeeled and halved
- 2 Carrotschopped
- 3 stalks Celeryhalved
- 1 Chicken carcassand bones from 1 large cooked chicken
- Waterboiling, as needed
Homemade Chicken Stock
So you roasted a whole chicken – but what about the leftover chicken carcass and bones? The answer: Make this Homemade Chicken Stock. It is rich and bold and will boost the flavor and nutrition of any recipe you add it to. As homey as it gets!
This is one of those recipes that, even though a bit time-consuming, is easy enough for a novice cook. You need about two hours to make this chicken stock, but the actual hands-on prep time is only 5 minutes, as it’s really all about the simmer. To start, combine the garlic, black peppercorns, bay leaves, thyme, white onion, carrots, celery, and bones and carcass from one whole roasted chicken in a large stockpot. Pour the boiling water over the ingredients until fully submerged. Bring the water to a boil, then reduce to a simmer. Cook, covered, skimming occasionally, for 2 hours. Cool the chicken stock to room temperature, then strain it into jars. Transfer the jars to the fridge to chill completely, then scrape off any remaining solidified fat from the stock’s surface. Store in the fridge for up to 5 days or in the freezer for up to 3 months. Use the prepared stock in any recipes calling for chicken stock.
To make the Homemade Chicken Stock, you will need the following ingredients:
Steps to make Homemade Chicken Stock
Add boiling water
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This is the best way to make chicken stock at home! Thanks for sharing!
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