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Homemade Chicken Stock: A Step-by-Step Guide

Yes, stocks can be time consuming, but there are so many variations and the quality is vastly better than anything from the market. It is liquid gold indeed.
You will need a large heavy grade stock pot for this to work properly. If you don’t have one, then it’s a good time to invest.
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Prep Time 10 minutes
Cook Time 8 hours
Servings: 16 Cups
Course: Stock
Cuisine: Continental
Ingredients Equipment Method Notes

Ingredients
  

  • 1 Whole Chicken keep the neck, but remove the giblets if included. As mentioned, I like to roast the chicken to really bring out the flavor.
  • 2 Carrots roughly chopped
  • 2 Celery stalks leaves and all, roughly chopped
  • 2 medium Onions cut in quarters. Skins on.
  • 3-4 cloves of Garlic left whole.
  • 2 Bay Leaves
  • 10 Black Peppercorns
  • A few springs of fresh Thyme

Equipment

  • Heavy Stock Pot

Method
 

  1. If you’re using a roasted chicken, when you’re ready to make your stock, strip off all the meat and set aside for other uses. pull apart the chicken carcass into pieces and put all ingredients into the stock pot, adding any of the frozen bits (vegetable scraps and random bones) you’ve stashed away.
  2. Add enough water to cover the chicken. Bring to a low boil and then drop the heat and gently simmer covered with the lid slightly ajar for 8-14 hours. Throughout the process, it helps to skim off the scum that comes to the surface. The longer you can cook the better and richer your stock will be.
  3. After allowing the stock to cool, strain it. I find two mesh strainers work well, or you can also use a strainer with some cheesecloth.Then cool thoroughly before either freezing or refrigerating in a covered storage container. I find that removing the excess fat that gathers on the surface really keeps the stock clear and gives a better mouthfeel.

Notes

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