Homemade Chicken Stock

This Homemade Chicken Stock is guaranteed to elevate any dish! This tutorial will teach you how to make chicken stock easily on the stove top or in the slow cooker with a few simple ingredients. It has a fresh flavor and silky mouthfeel that you’ll never get from store bought, and it’s freezer friendly!

Author: Flavor the Moments

Meal Type: Milk Free

Cuisine: American

Difficulty: EASY

Prep. Time: 10 minutes

Cook Time: 4 hours

Total Time: 4 hours 10 minutes

Servings: 8 servings

Calories: 447 kcal per serving

Ingredients

4 pounds - Raw chicken parts or roasted chicken carcass
1 - onion
1 - carrot
1 large stalk - celery
2 sprigs - fresh thyme
2 sprigs - Italian flat leaf parsley
1 - bay leaf
6 - peppercorns

Instructions

Remove excess fat from chicken pieces as necessary. Place the chicken parts/bones in a large stock pot with the onion, carrot, celery, thyme, parsley, bay leaf and peppercorns. Wrap thyme, parsley, bay leaf and peppercorns in cheesecloth secured with kitchen twine for a bouquet garni if desired. Add enough water to cover the ingredients by 2".
Bring the mixture to a boil and immediately reduce the heat to medium low. Simmer uncovered for about 4 hours, skimming any scum off the top occasionally.
Remove the pot from heat and carefully strain into a large bowl using a fine mesh strainer and cool completely. If a layer of fat has formed at the top, remove it before storing.
Store chicken stock in the refrigerator or portion and freeze in air tight containers.

Nutrition