Homemade Chicken Stock Recipe
Learn how easy it is to make homemade Chicken Stock, which will enhance the flavor of all of your soups and sauces.
Ingredients
- 5 pounds chicken bones
- 4 roughly chopped medium size onions
- 4 roughly chopped carrots
- 1 roughly chopped bunch of celery
- 2 roughly chopped leeks, green parts ok
- 2 cups button mushrooms
- 2 cups cremini mushrooms
- 6-8 garlic cloves
- ¼ cup olive oil
- 10-15 sprigs of fresh thyme
- 1 bunch Italian flat leaf parsley
- 3-4 bay leaves
- 15-20 peppercorns
Instructions
- Preheat the oven to 425°.
- Add the chicken, onions, carrots, celery, leeks, mushrooms, and garlic to a large pan or 2 roasting pans.
- Evenly drizzle the oil over the ingredients and mix until coated.
- Roast in the oven at 425° for 45-60 minutes or until lightly browned.
- Transfer the ingredients to a huge stockpot and place them on the cooktop.
- Add in the thyme, parsley, bay leaves, and peppercorns, and fill it with water until the ingredients in the pot have been covered by 6 inches.
- Simmer on low heat for 4-6 hours while skimming the impurities off of the top every 45 minutes.
- Strain entirely through a chinoise or fine mesh strainer. Cool the stock completely and store it.
Notes
Make-Ahead: This can be made up to 3 days ahead of time for freshness.
How to Store: Once it has cooled, cover it and keep it in the refrigerator for five days. Cover it and freeze it for up to six months. Thaw it in the fridge for one day before reheating.
How to Reheat: To reheat it, add your desired amount to a saucepot and heat over low to medium heat until hot.
This can easily be made using all leftover ingredients. If you often fabricate a whole chicken for your cooking, it's important to freeze the carcasses and any leftover bones.
It is okay to eyeball the sizes of the onions, celery, carrots, leeks, and herbs. These details won't affect the recipe.
Nutrition
Calories: 24kcalCarbohydrates: 3gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 7mgPotassium: 66mgFiber: 1gSugar: 1gVitamin A: 1110IUVitamin C: 2mgCalcium: 10mgIron: 1mg