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Homemade Chicken Stock

Homemade Chicken Stock

Homemade Chicken Stock is a rich, flavorful base for soups, sauces, and various dishes, made from chicken bones and aromatic vegetables. It is a cost-effective way to utilize kitchen scraps and create a nutritious ingredient from scratch.
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 8 quarts servings
Course: Main Course
Cuisine: American
Calories: 40
Ingredients Method Notes

Ingredients
  

  • 2 to 3 lbs Chicken Carcasses
  • 2 Large Onions, quartered
  • 3 large Carrots, roughly chopped
  • 3 Celery Stalks, including leaves
  • 1 head Garlic, halved
  • 1 large bunch Fresh Parsley
  • 5 to 6 sprigs Fresh Thyme
  • 3 Bay Leaves
  • 1 tablespoon Black Peppercorns
  • 4 to 6 quarts Cold Water
  • 1 tablespoon Apple Cider Vinegar

Method
 

  1. Place chicken bones in a large stockpot.
  2. Add quartered onions, carrots, and celery stalks.
  3. Add halved garlic, parsley, thyme, bay leaves, and black peppercorns.
  4. Pour in cold water until ingredients are covered by at least two inches.
  5. Add apple cider vinegar and let sit for 10 minutes.
  6. Bring to a gentle boil over medium-high heat, skimming foam.
  7. Reduce heat to low and simmer for 6 to 12 hours.
  8. Check water level and add hot water if needed.
  9. Remove bones and vegetables with a slotted spoon.
  10. Strain the liquid through a fine-mesh strainer.
  11. Cool to room temperature and refrigerate.

Notes

Start with cold water for clarity. Do not add salt at the beginning. Use a mix of cooked and raw bones for depth of flavor. Strain twice for a clear stock.