Description
A rich and flavorful homemade chicken stock made by simmering chicken bones and vegetables. Ideal for soups, sauces, or as a cooking base.
Ingredients
Units
Scale
- 1 whole chicken carcass or 2–3 lbs chicken bones
- 2 carrots, roughly chopped
- 2 celery stalks, roughly chopped
- 1 onion, quartered
- 4 cloves garlic, smashed
- 1 bay leaf
- 1 tsp black peppercorns
- 1 tsp salt (optional)
- 8 cups water
- Fresh herbs (parsley, thyme) – optional
Instructions
- Place chicken bones in a large stockpot and add water to cover.
- Add carrots, celery, onion, garlic, bay leaf, peppercorns, and herbs if using.
- Bring to a boil over high heat, then reduce heat to low and simmer uncovered for 4 to 6 hours.
- Occasionally skim off foam and excess fat from the surface.
- Strain the stock through a fine mesh sieve into a large bowl or container.
- Let cool, then refrigerate or freeze for later use.
Notes
- For a richer stock, roast the bones and vegetables at 400°F for 30-45 minutes before simmering.
- Do not let the stock boil vigorously; simmering gently yields a clearer broth.
- Stock can be stored in the fridge for up to 5 days or frozen for up to 3 months.
Nutrition
- Serving Size: 1 cup
- Calories: 40
- Sugar: 1g
- Sodium: 90mg
- Fat: 1g
- Saturated Fat: 0.3g
- Unsaturated Fat: 0.5g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 10mg
