Homemade Chicken Stock
Homemade chicken stock is super easy and stress free. Make a big batch and store it in the freezer to add to soups, stews, sauces etc.
Servings: 14 cups
Large stock pot
Fine mesh sieve
- 1 kg (2 lbs) chicken bones, raw or from roasted/rotisserie chicken
- 2 medium yellow onions, skin on and roughly chopped
- 2 medium carrots, scrubbed and roughly chopped
- 1 core of celery bunch, or 4 stalks, roughly chopped
- 12 cloves garlic, unpeeled and smashed
- small bunch fresh parsley, stems included
- 1 leek, green parts only (optional)
- 1/4 cup approx. dried mushrooms (optional)
- 2 bay leaves
- 1 tbsp whole peppercorns
- 20 cups cold water
Place all your prepped ingredients, excluding the water, in a large stock pot that can hold everything plus 20 cups (5 liters) of water.
Pour in the cold water and bring to a boil on high heat.
Once it comes to a boil, reduce heat to achieve a gentle simmer.
Let simmer, uncovered, for 2 to 6 hours. If simmering for longer then 2 hours cover the pot to avoid over reducing.
Strain through a fine mesh strainer and pour into jars or containers, leaving a couple inches for expansion in the freezer.
To remove the fat (optional), place in fridge overnight and scoop of the solid fat that solidifies on the top.
- Simmer for 2-6 hours, depending how much time you have.
- Freeze leek greens and stems from mushrooms for when you want to make stock.
- Stock can be stored in the fridge for one week and frozen for 6-8 months.
- To remove the fat, leave in the fridge overnight, scoop the solidified fat from the top and then freeze.
- Leave 2 inches of space at the top of the jars or containers you are using to freeze in. This leaves room for it to expand while freezing.
- Freeze some in ice cube trays to have small portions to add to sauces and stir fries.