Homemade Chicken Stock

You can actually make stock for free, or close to free. Just keep the vegetable and chicken trimmings you accumulate thru the year in a bag or container in the freezer.

Course Stock

Cuisine American

Keyword broth, chicken, homemade, stock

Prep Time 10

Cook Time 18

Total Time 18 10

Servings quarts

Calories 407kcal

Author Mike

Equipment

Stock Pot

Ingredients

Note: The following will fit into a 12-quart stock pot. You can double or triple the recipe for a larger stockpot.
3-4 pounds chicken cut into pieces, rinsed (Note: I also save the tips when I make chicken wings. Freeze them and throw them into the pot when making stock)
2 large onions skin on, quartered
2 large carrots unpeeled, rinsed
2 large celery ribs halved, rinsed
12 peppercorns
1 head garlic skin on, broken into cloves
water

Instructions

Place all ingredients into a stockpot.
Add enough water to cover and bring to a boil.
Reduce heat to simmer and let simmer for 5-6 hours.
Scrape any fat off the top of the liquid.
Let pot cool for 2-3 hours then place in fridge overnight.
The following day, return pot to stove and heat until just warm.
Scrape any fat that is present if desired.
Strain liquid and use within 3 days.

Notes

Leftover stock and be frozen for later use. Keep in mind that the liquid expands as it freezes so do not over-fill your containers.

Nutrition