Homemade Chicken Stock

by Missy August 11, 2022

Few things are as comforting as a big pot of homemade chicken stock simmering on the stove. It's the perfect way to use up leftover chicken, and it's a great way to add flavor to soups, stews, and other dishes. Plus, making your own stock is much cheaper than buying it at the store. If you've never made chicken stock before, this recipe is a good place to start. It's easy enough for beginners, but there are also plenty of ways to customize it according to your own tastes. So why not give it a try? Your family will thank you!

Homemade Chicken Stock

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Author

Missy Harbers

We always quarts of stock frozen in our freezer waiting for that warming soup or adding a bold flavor to quinoa.

Ingredients

Chicken parts, such as whole chicken, bones, wings, breast and legs (I usually use a carcass from whole smoked chicken we used for the week or an old rotisserie chicken)
2 large onions peeled and quartered
4-5 whole washed carrots cut in half twice
3-4 celery chopped
2 bay leaves
2 smashed garlic cloves
Fresh lemon sliced
Salt
Enough water to cover all the water

Directions

Place the chicken, onions, carrots, celery, garlic, bay leaves, lemon, and salt in a large stockpot. Add the water and bring to a boil. Reduce the heat to low and cook at a gentle simmer, uncovered, for 4 hours. Taste and adjust with more salt as necessary.
Strain the stock through a fine-mesh strainer and let cool until not hot. Transfer to containers and refrigerate until completely chilled, about 6 hours or overnight.
Skim off and remove any fat on the surface. Refrigerate up to 5 days or freeze for up to 3 months.

Homemade Chicken Stock

Homemade Chicken Stock

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