Homemade Chicken Stock
Homemade chicken stock made with chicken bones, vegetables, peppercorns, and herbs. Everything goes in one pot, it is unsalted so you can use it in any recipe, and it makes about 12 cups.
Servings: 12 cups
Ingredients
- 5 lbs chicken bones fat and skin trimmed
- 3 onions halved
- 3 carrots cut into large pieces
- 3 celery stalks cut into large pieces
- 1 tbsp whole peppercorns
- 5 sprigs thyme
- Water enough to cover by 2 inches
Instructions
- Place the chicken bones, onions, carrots, celery, peppercorns, and thyme in a large stockpot. Add enough water to cover by 2 inches.
- Bring to a boil over medium high heat. As it heats, foam will rise to the surface. Skim it off and discard.
- Reduce heat to medium low so the stock stays at a low simmer. Cook for 6 hours, skimming any foam or impurities that rise to the top.
- Remove the bones and vegetables. Pour the stock through a fine mesh sieve or colander.
- Cool and refrigerate, or divide into containers and freeze.
Notes
- Trim any fat and skin from the bones before starting so you do not end up with a thick fat layer on the chilled stock.
- Rotisserie chicken carcasses, roasted chicken bones, and chicken backs all work. A little meat left on the bones is fine. You can ask your the butcher at your local supermarket for chicken bones and they often give it to you.
- Do not salt the stock. Season the dishes you use it in instead.
- Thyme is my default, but oregano or parsley stems work too. Do not skip the herbs entirely.
- Six hours gives a richer stock than four. It is mostly unattended time.
- Refrigerate up to 5 days or freeze up to 3 months.
Nutrition
Calories: 20kcal | Carbohydrates: 5g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.01g | Sodium: 24mg | Potassium: 105mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2577IU | Vitamin C: 4mg | Calcium: 24mg | Iron: 0.3mg