Homemade Chicken Stock

Now that it’s officially fall, I’m so ready for soup season. I don’t mind using boxed chicken stock in a pinch, but I definitely prefer homemade. It’s so much better for you and it tastes so much better too.

I love roasting chicken in the fall and winter, and whenever I do, I make homemade stock with the bones. After roasting, I throw the carcass, all the bones, some veggies, and water into a big pot and let it simmer for as long as I can.

Once you start making stock from scratch, it’s hard to go back!

Homemade Chicken Stock Recipe

Time:

• Prep: 10 minutes

• Cook: 4–6 hours (the longer the better)

Ingredients:

• 2–4 lbs chicken bones or carcasses

• I use leftovers from a roasted chicken

• 1 large onion, quartered (leave skin on for color)

• 2 carrots, cut into large chunks (I don’t peel)

• 2 celery stalks, cut into chunks

• 1 bay leaf

• 8–10 black peppercorns

• 2 garlic cloves

• Fresh herbs

• 12 cups (3 quarts) cold water (i usually just fill the pot up to the top)

• Salt

Instructions:

Place the chicken bones, vegetables, and seasonings in a large stockpot.

Pour in cold water until everything is just covered (about 12 cups).

Bring to a Simmer: Slowly bring to a gentle simmer over medium heat. As it heats, skim off any foam that rises to the top with a spoon.

Simmer Low and Slow: Once simmering, reduce the heat to low. Keep it at a bare simmer (tiny bubbles). Cook uncovered for 4–6 hours(or even up to 12 hours for maximum richness).

Strain: Carefully strain the stock through a fine-mesh sieve or cheesecloth into another pot or large bowl.

Cool Down Quickly: Let the stock cool to room temp, then refrigerate.

**I also do this in a slow cooker. I put all the ingredients in the slow cooker and cook it on low for 10 hours***

Talk soon,

Mary