Homemade Chicken Stock

You know that unmistakable, cozy Thanksgiving smell you get when you roast a chicken or a turkey?  Want to know a secret way to get that wonderful small wafting throughout your house without actually roasting a chicken or a turkey?  Homemade chicken stock.

Ridiculously Easy Homemade Chicken Stock

Before you bow out thinking that sounds way too complicated, let me tell you that homemade chicken stock is ridiculously, ridiculously easy.  You barely need a recipe, you can clear out leftover vegetables that are a little bit past their prime, and you can use up those rotisserie chicken leftovers (what’s up, Costco).

All you need is water, chicken bones, vegetables, some basic spices, and time.  Added bonus:  making chicken stock yourself is less expensive than store bought, and you get to control the salt levels.

Ridiculously Easy Homemade Chicken Stock

Ridiculously Easy Homemade Chicken Stock

Here’s what you’ll need:

  • Bones of 1 rotisserie chicken
  • 2 large yellow onions, quartered
  • 6 garlic cloves, smashed
  • Ends and middle of 1 bunch of celery
  • 2 large carrots, cut in half
  • 2 bay leaves
  • 1 tsp whole peppercorns
  • 1 bunch thyme
  • 1 bunch rosemary
  • 1 bunch sage

Ridiculously Easy Homemade Chicken Stock

Homemade chicken stock is literally as easy as throwing all your ingredients into a large stock pot, covering with water and simmering.  But there are a few tips I’ve picked up over the years to ensure the best tasting stock you can make:

  • Make sure you use all the bones from the roasted chicken, especially the wings and drumsticks which both contain a lot of cartilage and contribute to a more full bodied stock
  • Instead of throwing your vegetables into the stock pot whole, cut them into smaller pieces to better flavor the stock
  • Let it go a long time – I typically simmer my homemade chicken stock for 6 hours, but sometimes up to 8 if I have the time

Ridiculously Easy Homemade Chicken Stock

To make the homemade chicken stock, add the chicken carcass, chopped vegetables, herbs, and spices to a large stock pot.  Fill the stock pot with cold water until it just covers the chicken and vegetables.  Bring the water to a boil, then reduce the heat to low and simmer low and slow uncovered for 6 hours.

Don’t worry about stirring or skimming, and don’t worry about peeling your onions or garlic or removing any of the stems on your herbs.  Everything gets strained at the end.

Ridiculously Easy Homemade Chicken Stock

After 6 hours, remove the homemade chicken stock from the heat and use a fine mesh strainer to remove the bones and vegetables.  To do this, I line a large mixing bowl with two plastic grocery store bags and add the bones and vegetables to that.

After most of the large pieces have been removed, place the fine mesh strainer over a large storage container and pour the stock through so the strainer catches the debris.  If I’m freezing the stock, I’ll use zip loc or tupperware containers.  If I’m using it in the coming days, I’ll use mason jars and store the stock in the refrigerator.

Ridiculously Easy Homemade Chicken Stock

The homemade chicken stock can be stored in the freezer for 3-4 months and in the refrigerator for 3-4 days.  I don’t add any salt to my stock at this point and instead add salt when I’m using it within a recipe.  You have more control that way.

This makes a great base for any soups, but you can also freeze smaller containers of it and use that to deglaze pans or make quick sauces.  After you make your own, you will lament having to buy stock from a grocery store ever again.

Ridiculously Easy Homemade Chicken Stock

   Bon appétit!

Ridiculously Easy Homemade Chicken Stock
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Homemade Chicken Stock

Making homemade chicken stock is ridiculously easy, and is healthier and better tasting than what you can buy in the store - this recipe shows you exactly how!

Course Soup
Cuisine American
Prep Time 5 minutes
Cook Time 6 hours
Total Time 6 hours 5 minutes
Servings 9 cups

Ingredients

  • Bones of 1 rotisserie chicken
  • 2 large yellow onions quartered
  • 6 garlic cloves smashed
  • Ends and middle of 1 bunch of celery
  • 2 large carrots cut in half
  • 2 bay leaves
  • 1 tsp whole peppercorns
  • 1 bunch thyme
  • 1 bunch rosemary
  • 1 bunch sage

Instructions

  1. Add the chicken carcass, vegetables, herbs, and spices to a large stock pot and cover with cold water

  2. Bring the pot to a boil, then reduce heat to low and simmer for 6 hours 

  3. Strain the bones, vegetables, and debris from the stock using a fine mesh strainer

  4. Strain into storage containers and keep in the fridge for 3-4 days or in the freezer for 3-4 months

Recipe Notes

This recipe makes around 2 and 1/2 quarts of stock



1 thought on “Homemade Chicken Stock”

  • To make this even easier toss everything in a slow cooker for true set it and forget it simplicity. Run all day or overnight on low.

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