If the idea of making your own homemade chicken stock sounds too difficult or fancy, I’m here to try and convince you otherwise. It is really one of the most basic things to do in the kitchen and even the newest cook will be able to pull this off with ease.
The difference between homemade chicken stock and the stuff you buy in cans or tetra packs is really out of this world. There is no comparison. And since it is so easy to make, and freezes very well, I really think you should make some.
Let me break down the steps so you’ll see how easy it is:
- Throw all the ingredients into a big pot and add some water
- Turn up the heat and keep it at a gentle simmer for 4 hours
- Remove from heat and strain the stock twice
That’s it! Theres only 3 simple steps. Easy
You can make chicken stock with either raw chicken bones or, like I do, with the bones that are leftover after you roast a chicken. Both will taste fantastic.
Freezing portions of the chicken stock in plastic freezer bags works great.
Make sure to follow The Endless Meal!
- 1 chicken carcass, broken into chunks to easily fit in your pot – can be raw but this is a great way to use the bones after you roast a chicken
- 2 medium onions, quartered (you can leave the skin on)
- 2 celery stalks, roughly chopped
- 2 carrots, roughly chopped
- 1 head of garlic, cut in half (no need to peel the cloves)
- ½ teaspoon peppercorns
- Optional: 1 rosemary branch, a few sage leaves, a few sprigs of thyme
- Put all ingredients in a large pot and cover with water till the bones are 2-3 inches under water.
- Bring to a simmer then reduce heat so that it stays at a very gently simmer. You don’t want it to boil as it will make the stock look dirty. It won’t effect the taste but it won’t look as nice and clear.
- Continue to simmer gently, uncovered, for about 4 hours.
- Remove from heat and strain though a colander into a large bowl. Place a fine mesh sieve over another bowl and strain once more to remove any small particles. Season to taste with sea salt.
- Store in covered containers in your fridge for up to 3 days or freeze for longer storage*
To remove fat from the stock chill it in your fridge and the fat will solidify on top. Then simply scoop the fat out.
*The amount of stock you get from this recipe will vary mostly due to the size of your pot.