Homemade Chicken Stock
Make homemade chicken stock once and I guarantee you that you will be hard-pressed to buy it out of the box again.
Servings: 1 gallon
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Ingredients
- 2 whole chicken carcasses from rotisserie chicken
- 5 stalks celery, halved
- 5 carrots, chopped in 2-inch pieces
- 1 large onion, quartered
- Handful fresh parsley
- 2 bouquet garnis, (see notes)
Instructions
- In a large stockpot, at least 8 quarts, place chicken carcasses in then put everything else around the chicken carcasses.
- Fill the stockpot with water until the chicken carcasses are covered. Bring to a boil then reduce to an extremely gentle simmer (barely any bubbles) and let cook for 5 hours, uncovered. Stir occasionally.
- After 5 hours, remove from heat. Let cool for 1 hour.
- After 1 hour, remove the bones, as much as you can then place a large strainer over a large bowl and carefully pour contents of stockpot into the strainer.
- Discard contents of the strainer then use a funnel and pour liquid into mason jars. Let sit at room temperature for a few hours then put in the fridge.
- Read blog post for directions on freezing and also how long to keep in the fridge.
Recipe Notes
You don't have to have the bouquet garni that I got from France. It was dried herbs; you can make your own with fresh by tying together fresh thyme, sage, and bay leaves.
YOUR NOTES
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.