One of the fundamentals in my kitchen is chicken stock. Â Whenever I can, I use it instead of water. Â It always takes a dish to another level, whether you use it to make rice, stew, soup, mashed potatoes, the list goes on and on. Â I do purchase chicken stock regularly, but if I have the time, I will make my own at home. Â This way, I know exactly what’s going in it, and I can be sure there aren’t any funny additives in the stock. Â With very little prep, you can make your own chicken stock too!
Whenever you have a leftover chicken carcass, freeze it and save it. Â Once you have 2 pounds of chicken bones, you can make this stock.
2 pounds of chicken bones
3 carrots, quartered
3 celery stalks, quartered
2 onions, quartered
1 head of garlic, cut in half
20 sprigs of fresh thyme
2 sprigs fresh rosemary
1 bunch fresh parsley
12 cups  water
 Place the carrots, celery, onions, garlic and herbs in a 14-16 quart stockpot.
If the chicken is raw, roast it in the oven at 400 degrees F for 20 minutes, just to brown it and develop some flavor. Â If it’s cooked, you can skip this step.
Add the chicken into the stockpot and cover with 12 cups of water.
Bring the stock to a boil, then cover and reduce to a simmer . Cook for 2Â hours. Â Strain the mixture, then pour it into containers. Â Use within 3 days, or freeze for long term storage (up to 3 months).
Â
Homemade Chicken Stock
Ingredients
- 2 pounds of chicken bones
- 3 carrots quartered
- 3 celery stalks quartered
- 2 onions quartered
- 1 head of garlic cut in half
- 20 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 1 bunch fresh parsley
- 12 cups water
Instructions
-
Place the carrots, celery, onions, garlic and herbs in a 14-16 quart stockpot.
-
If the chicken is raw, roast it in the oven at 400 degrees F for 20 minutes, just to brown it and develop some flavor. If it's cooked, you can skip this step.
-
Add the chicken into the stockpot and cover with 12 cups of water.
-
Bring the stock to a boil, then cover and reduce to a simmer . Cook for 2 hours. Strain the mixture, then pour it into containers. Use within 3 days, or freeze for long term storage (up to 3 months).