Run hard. Eat well.

Homemade Chicken Stock

Without a doubt, homemade chicken stock is a staple ingredient when it comes to making home cooked meals.  Not only does it serve as a base for soups and stews, it also adds richness and flavor to many recipes.  There are certainly times when store bought stock is necessary due to time constraints, but if you can find the time to cook up a batch of this ahead of time to use during a busy work week, it is well worth it.

Homemade Chicken Stock. Cook up a large batch and use for soups, stews, and for cooking.

Mmm, there is something so comforting about homemade chicken stock!  This stock can be served immediately as a soup if you’d like.  Noodles, rice, or barley would all make wonderful additions to throw in at the end.  Or, you can store it in the refrigerator or freezer for later use.  Once the stock is done, remove the cooked chicken from the carcass, and save it for other meals.  I like to use it in enchiladas or pasta dishes.  It’s like two meals in one!

An added bonus to making homemade stock is your house will smell amazing, too!

Enjoy!

Homemade Chicken Stock. Cook up a large batch and use for soups, stews, and cooking!

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Homemade Chicken Stock
Easy Homemade chicken stock made from 1 whole chicken. Perfect for making soups, stews, and other recipes.
Homemade Chicken Stock. Cook up a large batch and use for soups, stews, and for cooking.
Course Broth
Cuisine Soups
Prep Time 10 minutes
Cook Time 2 hours
Servings
quarts chicken stock
Ingredients
Course Broth
Cuisine Soups
Prep Time 10 minutes
Cook Time 2 hours
Servings
quarts chicken stock
Ingredients
Homemade Chicken Stock. Cook up a large batch and use for soups, stews, and for cooking.
Instructions
  1. Place the chicken in a large stockpot, then cover with water and turn burner to high. Bring to a boil, then reduce to a simmer. Simmer for about 10 minutes, then skim off the white foam that builds up on top.
    Homemade Chicken Stock. Cook up a large batch and use for soups, stews, and for cooking.
  2. Once the soup foam is removed, add carrots, celery, onion, pepper, bay leaf, fresh herbs and salt. Reduce heat to low, cover, and simmer for about 2 hours.
  3. Place a second large pot into the sink, and fit position a strainer over the top. Pour the pot of broth (including the chicken and vegetables) into the large strainer, letting the broth pour through into the second pot. Reserve the broth, and leave the chicken and vegetables in the strainer to cool.
  4. Once the chicken and vegetables are cool, separate the chicken from the carcass, and chop or shred. If you'd like, you can add the vegetables and about 4 cups of the cooked chicken back into the pot of stock to serve immediately as soup (cooked noodles, rice, or barley would be a good addition, too), or you can save the cooked chicken for other uses (this chicken is perfect for enchiladas). If not using the stock right away, you can store it in an airtight container in the refrigerator or freezer to use another time.
  5. This recipe makes about 3 quarts of stock. If you would like to reduce the fat, let the stock cool completely overnight in the refrigerator, then skim off the congealed layer that collects on top. You can keep this broth for 5-6 days in the refrigerator, or keep in the freezer for several months.
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