Easy Homemade Chicken Stock
Easy Homemade Chicken Stock is worth the minimal effort it takes! Not only do you save money, it's so much healthier for you because of all nutrients and collagen from the bones. Homemade stock can be used in a number of dishes and it's easy to store in the freezer for several months!
Equipment
- Large Stock Pot
- Storage containers such as quart size soup containers
Ingredients
- 1 Chicken Carcass or Whole Chicken
- 2 Carrots
- 2 Celery Stocks
- 1 Onion, left whole
- 1 tbsp Black peppercorns
- 1 bunch Parsley
- 4 sprigs Thyme
- 4 sprigs Rosemary
- 2 Bay Leaves
- 1 Parmesan cheese rind
- 1 Garlic, whole
- 1 Lemon This is optional
Instructions
- Place all the ingredients in the largest stock pot you can find. Make sure you cover the chicken, all the veggies and herbs with water. I use about 16 quarts of water. You want everything to be well submerged so the water gets infused with all that flavor.
- Turn the heat on medium-high and bring the water to a rapid boil. If scum or foam starts to appear at the top, continually scoop it away.
- After the water comes to a boil, turn the heat to low-medium and simmer the liquid for a minimum of three hours. The liquid will reduce to about a half. That's why you need a large stock pot!
- After the liquid is done simmering let it cool for an hour or so. Once the liquid is cooled, strain the stock through a fine mesh strainer into another pot or large bowl. Now, divide the stock up into jars or containers and allow the liquid to cool completely before freezing. You're done! Now enjoy for months to come in a variety of dishes!