Homemade Chicken Stock

Homemade Chicken Stock is the single best way to elevate your soups, stews and sauces! It's so much fresher tasting, has a silky mouthfeel and it's so easy to make with chicken parts or roasted bones!

📝 Ingredients

• 4 lbs. Raw chicken parts or roasted chicken carcass (Chicken parts can include wings, necks and backbones)
• 1 large onion (peeled and quartered)
• 1 large carrot (cut into large pieces)
• 1 large stalk celery (cut into large pieces)
• 2 sprigs fresh thyme
• 2 sprigs Italian flat leaf parsley
• 1 bay leaf
• 6 peppercorns

👨‍🍳 Instructions

1. 1Place ingredients in pot: 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".
2. 2Simmer: 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.
3. 3Strain: 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.
4. 4Store chicken stock in the refrigerator or portion and freeze in air tight containers.