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:
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.
Cover the contents with boiling water until completely submerged.
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.
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.
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.
Use the leftover chicken carcass to make your own Homemade Chicken Stock. It’s easy, economical, and full of flavor. Give this recipe a go, and share it using the hashtag #cookmerecipes or by tagging @cookmerecipes on Instagram! We love seeing what you’ve made!
This stock is a lifesaver! Made it from leftovers after a roast. Tasted like a warm hug in a bowl! Love it!
Stock great flavor!
Superb! I used the stock to make my grandma's chicken soup recipe, and it turned out amazing. The flavors were rich and comforting just like she used to make. So happy with this!
Superb! I made this stock with leftover chicken and it brought back memories of my mom's kitchen.
Superb!
So simple, so tasty.
Delicioso! Hice este caldo después de asar un pollo. Fui a la tienda y solo tenía que disfrutar el aromita. ¡Gracias por la receta!
So easy, loved it!