Homemade Chicken Stock
This homemade chicken stock is rich, deeply flavorful, and incredibly versatile, made by slowly simmering a leftover chicken carcass with fresh vegetables and aromatics. It’s the perfect way to create a nourishing base for soups, sauces, and everyday cooking while reducing waste.
Servings: 8 cups
Ingredients
- 1 chicken carcass
- chicken drippings optional
- cold water enough to fill pot
- 2 carrots cut into thirds
- 1 onion halved
- 3 celery sticks cut into thirds
- 1 head garlic halved
- 1 lemon halved
- 3 tbsp salt
- 1.5 tbsp black peppercorns
- 2 bay leaves
- 2 chicken bouillon cubes
- 2 rosemary stems
- 2 thyme sprigs
Instructions
- Add the chicken carcass, vegetables, aromatics, and any reserved chicken drippings to a large stockpot, then pour in enough cold water to fully cover everything by about 1–2 inches. Place the pot over medium-high heat and bring to a gentle boil.
- Once boiling, reduce the heat to low and let the stock settle into a steady simmer. As it cooks, skim off any foam or impurities that rise to the surface to keep the broth clear and clean-tasting.
- Maintain a low simmer for 6–8 hours, partially covered, allowing the flavors to slowly develop and deepen. For a lighter stock, you can cook for 3–4 hours, but longer simmering will create a richer, more concentrated result.
- Occasionally check the liquid level during cooking and add a bit more water if needed to keep the ingredients submerged. Avoid stirring too often to maintain clarity in the final stock.
- Once finished, carefully strain the stock through a fine mesh strainer into a large bowl or container, discarding the solids. Let the liquid cool slightly before transferring to airtight containers.
- Store the stock in the refrigerator for up to 4–5 days or freeze for longer storage. Skim off any solidified fat from the top before using, and enjoy as a base for soups, sauces, and more.