Go Back

Chicken Stock

Homemade luscious and rich stock that can be used for soup, rissoto, etc.
Print Recipe Pin Recipe
Course: Soup
Ingredients Method Notes

Ingredients
  

  • 3-5 chicken bone, skin, juices (if using leftovers) bones cut up
  • 1 lb chicken feet (optional)
  • 2-3 yellow onions quartered
  • 3-4 carrots cut in half
  • 3-4 celery stocks cut in half
  • handful fresh rosemary
  • handful fresh thyme
  • 4-5 sage leaves (optional)
  • handful whole peppercorns
  • 2-3 bay leaves
  • cold water fill to 1 inch below the lip of the stock pot

Method
 

  1. Cut onions into quarters, carrots and celery in half. Set aside.
    (If using uncooked bones, rinse chicken bones and feet to remove any impurities.)
  2. Place bones, skin, juices, and feet in large stock pot.
  3. Fill stock pot with cold water until about 1-inch from the top.
  4. Slowly heat water to a gentle simmer and skim the top to remove any impurities.
  5. Add onions, carrots, celery, and herbs.
  6. Continue to skim to remove any impurities that float to the top of the water often.
  7. Let simmer for 12-16 hours.
  8. Once stock is done, use a large strainer to remove the larger bits – chicken bones, onion, etc.
    Then once the big pieces have been removed, strain through a fine mesh strainer, such as a chinois.
  9. Portion into whatever containers for storage, it recommended to cool liquid quickly using an ice bath before freezing or storing in fridge.
Notes:
  1. Stock will remain good in the fridge for 1-2 days, or in the freezer for longer storage.
  2. If you use mason jars in the freezer – only fill ¾ of the way full (just below the curve of the top of the jar) or the jar may break when the stock freezes. I have done this too many times to count!

Notes

*CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH, OR EGGS MAY INCREASE
YOUR RISK OF FOODBORNE ILLNESS, ESPECIALLY IF YOU HAVE CERTAIN MEDICAL CONDITIONS.