Fully flavorful homemade chicken stock that is a boom to any dish calling for chicken stock.
Why Make Your Own Chicken Stock?
This homemade chicken stock recipe was born out of my saltiness toward high sodium, tasteless commercial chicken stocks. Read the ingredient label on commercial stock and you'll see high sodium content and low natural flavor sources. If you taste them next to your own version you'll taste noticeable differences in flavor. Homemade tastes natural and has greater flavor intensity.
HOMEMADE STOCK INGREDIENTS
- Chicken carcasses (I like to include the backs as there is lots of flavor there)
- Ear of corn (lots of flavor in corn cobs and it provides a bit of sweetness to the stock)
- Fresh Thyme
- Fresh Parsely
- Bay Leaves
- Black Peppercorns
- Garlic Cloves
- Cold Water
- Dried Chili Peppers (optional)
CHICKEN STOCK INSTRUCTIONS
I don't want you to overthink this, afterall on a basic level it's just boiling ingredients. However there are a few "steps" to follow:
Start all the ingredients together in cold water. Include the tops of the carrots as well as the stems from the fresh herbs.
Cover pot and bring to boil. Once boil achieved, reduce heat to a simmer and cook partially covered for 3-4 hours.
Skim the fatty foam as needed.
Strain the broth using a mesh strainer or even a cheesecloth.
Refrigerate or freeze depending on plans for use.
STOCK MAKING CONSIDERATIONS
As a tip for easy cleanup on the back-end, I use a strainer or pasta insert for all the ingredients. This allows me to just lift the strainer from the pot with all its contents to either the trash can or compost bin.
Plan to make chicken stock after nights when you roast a chicken or turkey making use of any leftover bones. You can supplement if needed with store-bought turkey necks, wings, etc.
If using raw bones, roast them first for a darker stock and more subtle flavor.
Use the whole ingredients - celery leaves, carrot tops, herb stems, onion skin, etc. There is flavor hidden in all those typical throwaway elements.
This is a basic recipe. Feel free to make tweaks based on your own preferences as well as available ingredients on hand.
For next-level flavor consider blackening the onion by charring it on your gas stovetop burner. You can also add a smoke element with dried smoked chili peppers or even smoked turkey parts.
Use this stock as a base for any soup or general recipes that call for stock or broth. Though stocks and broths are different they can be used interchangeably in most recipes.
Stock will last a few days (4-5 in the fridge) or months (2-3 in the freezer)
USE IN THESE RECIPES
make this chicken stock
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- 1 Chicken carcasses
- 1 large onion quartered
- 4 carrots peeled and cut in ½
- 4 ribs celery cut in ½
- 1 ear corn cut into quarters
- 5 sprigs fresh thyme
- 5 sprigs fresh parsley with stems
- 2 bay leaves
- 8 peppercorns
- 2 whole garlic cloves peeled
- 1 gallon cold water
- 2 dried morita or chipotle chiles (optional)
- Put water in large stockpot. Place chicken, vegetables, and herbs and spices in a steamer basket directly in the water filled stockpot. Cook on high heat until you begin to see bubbles break through the surface of the liquid. Turn heat down to medium low so that stock maintains low, gentle simmer.
- Skim the scum from the stock with a spoon or fine mesh strainer every 10 to 15 minutes for the first hour of cooking and twice each hour for the next 2 hours. Add hot water as needed to keep bones and vegetables submerged.
- Simmer uncovered for 6 to 8 hours. Strain stock through a fine mesh strainer into another large stockpot or heatproof container discarding the solids. Cool immediately and place in refrigerator overnight