Homemade Chicken Stock
Don't waste your money on store brand chicken stock. This homemade chicken stock recipe is easy, delicious, and saves money.
Servings 8 quarts
- 1 chicken carcass with as much skin removed as possible
- 2 carrots halved crossways
- 2 celery stalks cleaned and halved crossways
- 2 cloves garlic halved lengthwise
- 1 onion peeled and quartered
- 1 teaspoon whole black peppercorns
- 2 bay leaves
- 1 bundle fresh herbs – thyme rosemary, sage, oregano – whatever you have on hand
Place chicken carcass in a large stockpot. Add enough cold water to the pot to completely cover the chicken.
Add vegetables, peppercorns, bay leaves, and herbs. Cover pot and bring to a boil over medium high heat. Skim off any foam that forms.
Reduce heat to low and allow stock to simmer for about 2 hours. Remove pot from heat and allow to cool.
Pour stock through a mesh strainer into a large container. Discard any solids left behind. Allow stock to sit in the refrigerator overnight. Remove and discard any hardened grease that has formed.
Add chicken carcass to the crock pot.
Add vegetables, peppercorns, bay leaves, and herbs.
Add enough cold water to fill the crock about ¾ full.
Cook on low for 8 hours or on high for 4 hours.
Turn heat off and allow to cool.
Continue with step four listed above.