This homemade chicken stock recipe is easy to make and yields 4 quarts of flavorful broth, perfect for soups, stews, and sauces. Made with a mix of raw and cooked chicken bones and scraps, along with aromatic vegetables and seasoning, this chicken stock is a versatile kitchen staple that can be stored in the fridge or freezer for later use.
Course Sauces, Stocks, and Accompaniments
Prep Time 15 minutesminutes
Cook Time 1 hourhour30 minutesminutes
Servings 12
Author N. Jay Sorensen, MBA RDN
Ingredients
2poundsraw and/or cooked chicken bones and scraps
½cuponionchopped
½cupcarrotchopped
½cupcelerychopped
4quartswater
1bay leaf
2teaspoonssalt
1teaspoonblack peppercorns
Instructions
In a large stock pot (8 or 10 quart), add chicken bones and scraps, chopped onion, carrot, and celery.
Add water to cover the ingredients by 1 inch.
Season with a bay leaf, salt, and black peppercorns.
Bring the pot to a boil, then reduce the heat and simmer for 1 hour or more, until the broth is rich and flavorful.
Strain the broth through a fine-mesh strainer, discarding the solids.
Allow the broth to cool, then store in an airtight container in the fridge for up to 2 days or in the freezer for up to 3 months.
Notes
Enjoy your homemade chicken stock in your favorite recipes for added flavor and nutrition!