Description
A simple homemade chicken stock made with basic ingredients for soups, stews, and sauces.
Ingredients
Scale
- 1 whole chicken carcass (or 2 lbs chicken bones)
- 2 carrots, roughly chopped
- 2 celery stalks, roughly chopped
- 1 onion, quartered
- 3 garlic cloves, smashed
- 1 bay leaf
- 1 tsp black peppercorns
- 8 cups water
- 1 tsp salt
Instructions
- Place chicken carcass or bones in a large pot.
- Add carrots, celery, onion, garlic, bay leaf, and peppercorns.
- Pour in water and bring to a boil.
- Reduce heat to low and simmer for 3-4 hours, skimming foam occasionally.
- Strain the stock through a fine mesh sieve.
- Season with salt to taste.
- Cool before storing in the fridge or freezer.
Notes
- Use leftover rotisserie chicken bones for extra flavor.
- Store stock in airtight containers for up to 5 days in the fridge or 3 months in the freezer.
- Skim excess fat off the top after cooling for a clearer stock.
- Prep Time: 10 mins
- Cook Time: 4 hrs
- Category: Soup Base
- Method: Simmering
- Cuisine: International
Nutrition
- Serving Size: 1 cup
- Calories: 50
- Sugar: 2g
- Sodium: 200mg
- Fat: 1g
- Saturated Fat: 0.5g
- Unsaturated Fat: 0.5g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 10mg
Keywords: chicken stock, homemade stock, soup base, bone broth