Homemade Chicken Stock

There’s nothing quite like the warmth that a pot of Homemade Chicken Stock brings to your kitchen. I remember the first time I made my own stock; the aroma of simmering vegetables and herbs filled my home, instantly making it feel cozier. It was a chilly winter day, and as I watched the steam rise from the pot, I felt a sense of accomplishment. This stock became the base for countless meals, from soups to risottos, and even a delicious gravy! When I think of comfort food, I think of the rich, flavorful broth that a good stock provides. It’s one of those fundamental recipes that can elevate any dish, and once you make it from scratch, you’ll never want to go back to store-bought. The beauty of Homemade Chicken Stock is not just in its flavor, but also in the memories and warmth it creates around the dinner table.

Homemade Chicken Stock Ingredients

The ingredients for Homemade Chicken Stock are simple yet impactful. Each component plays a crucial role in creating a rich, flavorful broth. The combination of a chicken carcass with fresh vegetables and herbs imparts depth and complexity to the stock. You’ll find that these ingredients work harmoniously to create a base that elevates your dishes.

• 1 chicken carcass: This is the star ingredient, providing the rich flavor and nutrients for your stock.
• 1 large carrot: Adds a touch of sweetness to balance the savory flavors.
• 2 large onions: Essential for depth, they bring a natural sweetness and aroma.
• 2 stalks celery: This contributes a refreshing, earthy flavor to the mix.
• 1-2 sprigs fresh thyme: An aromatic herb that complements the other ingredients beautifully.
• 1 tablespoon kosher salt: Essential for seasoning; adjust to your taste.
• 2 dried bay leaves: Adds a subtle depth and enhances the overall flavor.
• 1 tablespoon peppercorns: Provides warmth and a hint of spice.
• 16 cups water: The base of your stock, extracting flavors from all the ingredients.

Making This Homemade Chicken Stock

Creating your own Homemade Chicken Stock is a rewarding process that fills your home with wonderful aromas. Let’s dive into the steps that will guide you through this flavorful journey.

1. Start by gathering your ingredients. Place the chicken carcass, carrot (quartered), onions (quartered), celery (quartered), fresh thyme, kosher salt, bay leaves, and peppercorns into a large stock pot. The combination of these ingredients will create a rich foundation for your stock.

2. Next, cover everything with water. You’ll want to pour in about 16 cups, ensuring that all the ingredients are submerged. The water helps extract the flavors as it simmers.

3. Bring the pot to a rolling simmer over medium heat. Keep an eye on the pot and adjust the heat as needed to prevent it from boiling too vigorously. This gentle simmer is key to creating a clear stock.

4. Once you see gentle bubbles, reduce the heat to low. Allow your stock to simmer for 3 to 4 hours. This long cooking time allows all the flavors to meld beautifully, resulting in a deep and rich broth.

5. As the stock cooks, you may notice some foam or scum rising to the surface. Use a slotted spoon to skim this off. This step is important for keeping your stock clear and free of impurities.

6. After 3 to 4 hours, it’s time to strain the stock. Remove the pot from the heat and carefully use a fine-mesh strainer to strain off the solids. Discard the solids, as they have served their purpose in flavoring the stock.

7. Let the strained broth cool to room temperature. This cooling process helps the flavors to settle and intensify.

8. Transfer the cooled stock to storage containers or jars. Refrigerate overnight to allow any fat to rise to the top. The next day, you can skim off any fat solids that may have formed.

9. When storing your stock, keep it in the refrigerator for up to 5 days. Alternatively, you can freeze it in freezer-safe containers, leaving about 1 inch of space for expansion. This way, you can enjoy homemade stock for months!

Helpful Hints

Making Homemade Chicken Stock is straightforward, but these tips will ensure you get the best results.

• Storage: Store leftover stock in airtight containers in the refrigerator for up to 5 days. If you plan to keep it longer, freezing is the best option.
• Freezing: You can freeze your stock in ice cube trays, then transfer the cubes to a freezer bag. This way, you can easily add a flavor boost to dishes!
• Pairing: Use your stock as a base for soups, stews, or sauces. It can elevate even the simplest of dishes.
• Vegetable Scraps: Consider using vegetable scraps if you want to make a more earth-friendly stock. They add flavor and reduce waste.
• Salt Levels: Adjust the salt to your taste. You can always add more seasoning later when using the stock in recipes.

What to Pair With Homemade Chicken Stock

Pairing dishes with your Homemade Chicken Stock opens up a world of culinary possibilities. Here are some ideas:

• Soups: Use your stock as a flavorful base for any soup, from hearty minestrone to classic chicken noodle.
• Risottos: The stock can enhance the creaminess of a risotto, adding depth to the dish.
• Gravy: Use stock as a foundation for a rich, homemade gravy that can accompany roasts.
• Casseroles: Incorporating stock into casseroles adds moisture and richness, enhancing the overall flavor.
• Seasonal Dishes: In winter, use stock for hearty stews. In spring, it can complement lighter fare like vegetable soups.
• Storage Tips: Remember that the fat that rises to the top can be skimmed off for a lighter stock, but it also adds flavor when used.

FAQ

Conclusion

In conclusion, Homemade Chicken Stock is a culinary treasure that adds warmth and flavor to any dish. It’s not just about making a stock; it’s about creating memories and comfort in your kitchen. I encourage you to try this recipe and savor the taste of home-cooked goodness. You won’t regret it; it’s a delightful addition to your cooking repertoire!

Homemade Chicken Stock

The ultimate comfort food, Homemade Chicken Stock is the perfect base for soups, stews, and sauces. With its rich flavor and easy preparation, this stock will elevate your dishes to new heights. Make it tonight for a warm, hearty addition to your meals!

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Prep Time 3 minutes mins

Cook Time 3 hours hrs

Total Time 3 hours hrs 3 minutes mins

Servings: 16 cups

Course: Soups

Cuisine: American

Calories: 50

Ingredients Equipment Method Notes

Ingredients

  

• 1 unit chicken carcass
• 1 large carrot washed and cut into quarters
• 2 large onions peeled and quartered
• 2 stalks celery leaves included
• 1-2 sprigs fresh thyme
• 1 tablespoon kosher salt
• 2 dried bay leaves
• 1 tablespoon peppercorns
• 16 cups water

Equipment

• fine mesh strainer

Method

 

1. Start by gathering your ingredients. Place the chicken carcass, carrot (quartered), onions (quartered), celery (quartered), fresh thyme, kosher salt, bay leaves, and peppercorns into a large stock pot. The combination of these ingredients will create a rich foundation for your stock.
2. Next, cover everything with water. You’ll want to pour in about 16 cups, ensuring that all the ingredients are submerged. The water helps extract the flavors as it simmers.
3. Bring the pot to a rolling simmer over medium heat. Keep an eye on the pot and adjust the heat as needed to prevent it from boiling too vigorously. This gentle simmer is key to creating a clear stock.
4. Once you see gentle bubbles, reduce the heat to low. Allow your stock to simmer for 3 to 4 hours. This long cooking time allows all the flavors to meld beautifully, resulting in a deep and rich broth.
5. As the stock cooks, you may notice some foam or scum rising to the surface. Use a slotted spoon to skim this off. This step is important for keeping your stock clear and free of impurities.
6. After 3 to 4 hours, it’s time to strain the stock. Remove the pot from the heat and carefully use a fine-mesh strainer to strain off the solids. Discard the solids, as they have served their purpose in flavoring the stock.
7. Let the strained broth cool to room temperature. This cooling process helps the flavors to settle and intensify.
8. Transfer the cooled stock to storage containers or jars. Refrigerate overnight to allow any fat to rise to the top. The next day, you can skim off any fat solids that may have formed.
9. When storing your stock, keep it in the refrigerator for up to 5 days. Alternatively, you can freeze it in freezer-safe containers, leaving about 1 inch of space for expansion. This way, you can enjoy homemade stock for months!

Notes

• Tip 1: In place of the chicken carcass, use bones from 2-3 large chicken breasts, 5-6 chicken thighs, or 10 chicken wings.
• Tip 2: Feel free to use 3 cups of vegetable scraps in place of the carrots, celery, onions, and thyme.
• Tip 3: Reduce the salt to ½ tablespoon or omit for sodium-free chicken stock.
• Tip 4: For slow cooker instructions, combine the ingredients and cook on low for 8-12 hours.

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Meet Juliet Sterling

Creating rich, complex flavors is my obsession, though I am just as passionate about capturing them through the lens. I develop recipes that taste like they simmered all day but are actually achievable for any home cook. I cooked and styled this dish to ensure the flavors are balanced and the presentation inspires you.