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Homemade Chicken Stock

Homemade Chicken Stock

The ultimate comfort food base, Homemade Chicken Stock is rich, savory, and incredibly easy to make. Using simple ingredients like chicken, vegetables, and herbs, this stock elevates any dish to new heights. Perfect for soups, stews, and sauces, it's a must-have in your kitchen!
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Prep Time 30 minutes
Cook Time 4 hours
Total Time 4 hours 30 minutes
Servings: 2 quarts
Course: Dinner, Soups
Cuisine: American
Calories: 100
Ingredients Equipment Method Notes

Ingredients
  

  • 1 5-pound Chicken carcass
  • 1 large Onion
  • 1 large Leek
  • 3 medium Carrots
  • 3 stalks Celery
  • 3 medium Parsnips
  • 1 handful Italian parsley
  • few sprigs Fresh thyme
  • few sprigs Fresh dill
  • 4 large Garlic cloves
  • 1 tablespoon Kosher salt
  • 1 teaspoon Whole black peppercorns

Equipment

  • Chef's Knife
  • Large Pot
  • Peeler
  • Saucepan

Method
 

  1. Place the chicken carcass in a large stockpot. Add about 2½ quarts of water, ensuring the chicken is just submerged.
  2. Add all the vegetables and herbs to the pot.
  3. Bring to a boil, then reduce to a simmer for 4 hours.
  4. Strain the stock through a fine sieve and discard the solids.
  5. Refrigerate overnight for the best flavor.

Notes

  • The more chicken meat: The richer the chicken flavor will be in your stock.
  • Storage: Homemade stock will keep in the refrigerator for up to 5 days.
  • Freezing: Cover and freeze for up to 6 months.