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+ servings
One liter mason jar of chicken stock with blue background
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4.5 from 2 votes

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.
Prep Time15 mins
Cook Time3 hrs
Course: Soup
Cuisine: All
Keyword: Chicken, homemade, stock
Servings: 14 cups
Author: Andrea

Equipment

  • Large stock pot
  • Fine mesh sieve

Ingredients

  • 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

Instructions

  • 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.

Notes

  1. Simmer for 2-6 hours, depending how much time you have.
  2. Freeze leek greens and stems from mushrooms for when you want to make stock.
  3. Stock can be stored in the fridge for one week and frozen for 6-8 months. 
  4. To remove the fat, leave in the fridge overnight, scoop the solidified fat from the top and then freeze.
  5. 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. 
  6. Freeze some in ice cube trays to have small portions to add to sauces and stir fries.