Chicken Stock
Serves 12
5 mins prep
240 mins cook
245 mins total
Chicken Stock is a staple ingredient that I always have on hand. Making your own stock at home is easier than you'd think, super affordable and oftentimes healthier than store bought.
Get FREE mobile app to save your favorite recipes
Scan QR code to download mobile
Place all the ingredients in a pot, bring to a boil then reduce to a simmer.
Simmer for a minimum of one hour but up to four hours. The flavor gets better the longer you simmer it. If simmering longer than an hour, remove the chicken after the first hour, take the meat off of the bones and set aside. Return bones to the pot and continue cooking. You can shred the chicken to use for other recipes or just eat on its own.
While simmering the stock, periodically use a spoon to skim off all the impurities that rise to the top.
Strain the stock into a container and allow it to come to room temperature. You can use the stock at this point or you can continue with the steps for storing.
Store in the refrigerator in an airtight container over night. The next day, remove solidified fat from the top.
Store stock in the refrigerator for 4-5 days or freeze for up to 4 months. More thorough storage/freezing instructions are in the notes below.
