How to Make Chicken Stock
How to Make Chicken Stock: your complete guide to making an easy, rich, and delicious chicken stock at home.
Servings 3 to 6 cups
Calories 43kcal
Ingredients
Special Equipment
- Fine-mesh strainer
- Cheesecloth optional
Homemade Chicken Stock
- 1 chicken carcass picked mostly clean of meat
- 3 large carrots peeled and cut into large chunks
- 3 large celery ribs cut into large chunks
- 1 large onion cut into large chunks
- 8 to 12 cups filtered water
- 1 tablespoon white or apple cider vinegar optional
Instructions
- In a large Dutch oven, combine chicken carcass and vegetables.
- Add 8 to 12 cups of water, enough to mostly cover the bones and vegetables. Add vinegar.
- Over medium-high heat, bring the stock to a simmer. Once the stock begins to simmer, turn heat down to keep it just barely simmering.
- Cook for 3 to 4 hours, skimming fat off the surface occasionally, and checking to make sure the stock has not come to a boil.
- Once the stock has simmered, and reduced by one-half to two-thirds, use a slotted spoon to remove and discard the vegetables and bones.
- Strain the stock through a fine-mesh strainer and a couple layers of cheesecloth folded together.
- Transfer the stock to mason jars, leaving plenty of headspace for expansion if freezing, and store in the refrigerator for up to 4 days or the freezer for 2 to 3 months.
Notes
The stock will become very thick and jiggly when chilled, and any fat will rise to the top. Scrape the fat layer off before using, and 30 seconds in the microwave will return the stock to its liquid state.
This should make about 4 cups/1 quart of very rich and flavorful chicken stock. If a ton of the liquid has evaporated and you are left with a more concentrated stock that is less than 4 cups, simply add water back until you reach 4 cups.
If you plan on using the chicken stock in recipes calling for chicken broth, dilute the stock using 1 cup of water to 1 cup of stock so you will get 8 cups/2 quarts of less concentrated stock that is *so good* in soups.
Approximate nutritional information is for ½ cup of stock.
Nutrition
Calories: 43kcal