Homemade Chicken Stock

I love making homemade chicken stock because it adds so much flavor and depth to my soups, stews, and sauces.

📝 Ingredients

• 1 whole chicken carcass (raw or cooked, or 1 pound of bones)
• 4 thyme sprigs (or 1/4 teaspoon dried thyme)
• 4 parsley stems
• 2 garlic cloves (crushed or halved)
• 1 bay leaf
• 1/4 teaspoon black peppercorns
• 12 cups cold water
• 1 cup yellow onions (1" dice)
• 1/2 cup carrot (1" pieces)
• 1/2 cup celery (1" pieces)

👨‍🍳 Instructions

1. 1Prepare the Bones - Cut or separate the bones into 3 to 4-inch pieces to release more flavor into the stock. Alternatively, leave the bones whole.
2. 2Prepare the Sachet d'Épices - Place the thyme, parsley stems, garlic, bay leaf, and peppercorns in the center of a piece of cheesecloth. Gather the edges and tie securely with kitchen twine to form a pouch. This allows for easy removal after simmering. Set aside.If you don’t have cheesecloth, you can later add the herbs and spices directly to the pot; they’ll be strained out later.
3. 3Simmer the Bones - In a large stock pot or Dutch oven, add the chicken bones and cold water. Bring to a boil over medium-high heat, then immediately reduce to low to simmer, not going above 185ºF (85ºC). After about 10 minutes, use a spoon to skim off any fat and foam that rise to the surface of the stock. This prevents the stock from becoming cloudy.
4. 4Add the Mirepoix and Sachet - Carefully add the onions, carrots, celery, and Sachet d'Épices to the pot.
5. 5Simmer the Stock - Simmer on low heat for at least 2 hours, or up to 5 hours for a richer, more concentrated flavor. If needed, add more water to keep the bones covered. Continue to skim off any fat or impurities that rise to the surface. This helps keep the stock clear and clean in taste.
6. 6Strain the Stock - Strain the stock through a fine mesh strainer set over another pot or large bowl. You can line the strainer with cheese cloth to catch more impurities. Allow it to sit for 10 minutes, then skim off any fat or impurities.
7. 7Use or Store - Season with salt to taste if desired. Use immediately for a recipe or cool within 2 hours at room temperature. Refrigerated stock can be used within 5 days, skimming of the solidified fat before use.