Homemade Chicken Stock

Name: Homemade Chicken Stock
Total time: 200 min
Ingredients: 1 chicken carcass or two smoked ham hocks; 1 large onion, peeled and quartered; 3 large carrots, peeled and cut into large pieces; 4 large ribs celery, cut into large pieces; 3 sprigs fresh thyme; 4 sprigs fresh parsley; 2 bay leaves; 20 cups water

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Wondering how to make chicken stock? Homemade chicken stock adds incredible flavor to any recipe and is so easy you'll wonder why you didn't start sooner.

By

Karen Schroeder-Rankin

Published on February 7, 2020

Active Time:

20 mins

Total Time:

3 hrs 20 mins

Yield:

16 (serving size: 1 cup)

Stock is commonly used as the base in any great soup or stew recipe. Although store-bought stock might be the quick and easy option, homemade chicken stock tastes even better and adds incredible flavor to any soup recipe. We recommend that the next time you stop by your local grocery, buy a rotisserie chicken and save the carcass and bones to make a flavorful stock.This recipe is extremely easy to make and calls for ingredients that you probably already have on hand like onions, celery, carrots, and herbs. Make the chicken stock in large quantities and transfer the strained mixture to quart-sized containers or bags to store in the freezer. Homemade stock is so easy to make that you'll be wondering why you didn't start sooner. The stock will last several months, so next time you're craving a hearty soup or stew during those winter months, take out your homemade stock and whip up a delicious meal.

Ingredients

1 chicken carcass or two smoked ham hocks
1 large onion, peeled and quartered
3 large carrots, peeled and cut into large pieces
4 large ribs celery, cut into large pieces
3 sprigs fresh thyme
4 sprigs fresh parsley
2 bay leaves
20 cups water

Directions

Combine all ingredients in a large stockpot over high heat. Allow mixture to come to a boil, then turn heat down to medium/medium low, and simmer mixture for 2-3 hours, or until stock is golden and flavorful.
Strain solids from stock, discarding solids. Allow stock to cool to room temperature, about 1 hour; pour into containers or ziptop plastic bags to freeze.