How To Make Easy Homemade Chicken Stock Recipe

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Learn how to make this easy homemade chicken stock that will give your soups and stews a deep and rich flavor. You just need some simple ingredients for this delicious liquid gold elixir!

Prep Time5

Cook Time3

Total Time3 5

Course: Condiment, Soup

Cuisine: American, European, Healthy, Polish, Traditional Cooking

Keyword: Chcicken Stock, Easy Chciken Stock

Servings:

Calories: 58kcal

Equipment

Soup pot
Strainer

Ingredients

1 Chcicken carcass
3 Carrots
1 Leek
1 Parsnip
1 Onion
3 Celery stacks
1 Celery root Medium
4 cloves Garlic
1 tbsp Apple Cider Viengar
Salt To taste
Water

Instructions

Prepare the Ingredients: Gather your chicken bones or carcasses, vegetables (such as onions, carrots, and celery), herbs (like parsley and thyme), spices (such as peppercorns and bay leaves), water, and any other aromatics you'd like to include.
Roast the Bones (Optional): If desired, you can enhance the flavor of your stock by roasting the chicken bones in the oven until they turn golden brown. This step is optional but can add depth to the flavor of the stock.
Combine Ingredients in a Pot: Place the chicken bones, vegetables, herbs, spices, and acid in a large stockpot or Dutch oven. Cover with enough cold water to fully submerge the ingredients, leaving a couple of inches of space at the top of the pot.
Bring to a Simmer: Place the pot over medium heat and slowly bring the mixture to a gentle simmer. Skim off any foam or impurities that rise to the surface with a ladle or slotted spoon.
Simmer Gently: Once the stock reaches a simmer, reduce the heat to low to maintain a gentle simmer. Cover the pot partially with a lid, leaving it slightly askew to allow steam to escape.
Cook for Several Hours: Let the stock simmer for at least 2-3 hours or up to 6-8 hours for a richer flavor. The longer the stock simmers, the more flavorful it will become.
Strain the Stock: Use a fine- sumesh strainer or cheesecloth to strain the liquid, removing all solids and impurities. Discard the solids.
Cool and Store: Allow the stock to cool to room temperature, then transfer it to containers for storage. You can refrigerate the stock for up to 5 days or freeze it for longer-term storage. Be sure to leave some space at the top of the containers to allow for expansion if freezing.
Use or Freeze: Use the homemade chicken stock as a base for soups, stews, sauces, or risottos, or freeze it in smaller portions in large ice cube trays for future use.

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