Homemade Chicken Stock for Cooking
Transform your cooking with this rich and flavorful Homemade Chicken Stock, the ultimate kitchen essential for elevating soups, stews, sauces, and beyond! Made by simmering a hearty mix of chicken bones, aromatic vegetables like carrots, celery, and onion, and a medley of fresh herbs and spices, this recipe delivers a nutrient-packed, golden-hued broth that’s worlds away from store-bought options. The slow, four-hour simmering process draws out deep, concentrated flavors and gel-like collagen, resulting in a stock that’s both nourishing and versatile. Whether you’re creating a comforting chicken noodle soup or a velvety risotto, this easy and cost-effective homemade chicken stock is an absolute game changer for your culinary repertoire. Store it in the fridge or freezer to always have this liquid gold on hand!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 whole (about 3-4 lbs) chicken carcass or chicken pieces
- 2 medium celery stalks
- 2 medium carrots
- 1 medium yellow onion
- 2 large garlic cloves
- 1 medium parsnip (optional)
- 5 sprigs fresh parsley
- 3 sprigs fresh thyme
- 2 bay leaves
- 10 whole black peppercorns
- 1 teaspoon salt
- 16 cups cold water
Instructions
Prepare the ingredients: Roughly chop the celery, carrots, and onion into large chunks. Smash the garlic cloves with the side of a knife but leave the skins on.
In a large stockpot, place the chicken carcass or chicken pieces, celery, carrots, onion, garlic, and parsnip (if using).
Add the parsley, thyme, bay leaves, black peppercorns, and salt to the pot.
Pour in the cold water, ensuring all ingredients are fully submerged.
Place the pot over medium-high heat and bring to a gentle boil. Once boiling, reduce the heat to low to maintain a slow simmer.
Skim off any foam or impurities that rise to the surface during the first 30 minutes of simmering. Use a spoon for this to ensure a clearer stock.
Cover the pot partially with a lid and let it simmer for about 3-4 hours, checking periodically to ensure the ingredients remain submerged. Add more water if needed.
After simmering, remove the pot from heat and allow it to cool slightly.
Strain the stock through a fine-mesh sieve or cheesecloth into a large bowl or another pot. Discard the solids.
Taste and adjust seasoning with additional salt if desired.
Let the stock cool completely, then refrigerate. Once chilled, skim and discard any solidified fat that forms on the surface.
Store the stock in airtight containers or freezer-safe bags. Use within 4-5 days if refrigerated, or freeze for up to 3 months.
Nutrition Facts
Calories |
1263 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.9 g | 90% | |
| Saturated Fat | 19.6 g | 98% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 363 mg | 121% | |
| Sodium | 3001 mg | 130% | |
| Total Carbohydrate | 68.3 g | 25% | |
| Dietary Fiber | 19.5 g | 70% | |
| Total Sugars | 18.6 g | ||
| Protein | 89.4 g | 179% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 483 mg | 37% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 2531 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
