Homemade Chicken Stock
Healthy and homemade chicken stock is cost-effective and can be used for a multitude of recipes.
Servings: 4 quarts
- 1-2 pounds of chicken bones meat removed, roasted for 30 minutes at 375-degrees.
- 1 large onion cut in half (with the skin still on)
- 3 large carrots cut into chunks (washed but not peeled)
- 4-5 ribs celery cut into large pieces (washed, with the leaves still on)
- 1 head of garlic cut in half (skin still on)
- 4-5 fresh or dry bay leaves
- 1 tablespoon black peppercorns
- 1 tablespoon kosher salt or to taste
In a large stockpot (or pasta pot with removable strainer), add the roasted chicken bones, onion, carrots, celery, garlic, bay leaves, and peppercorns.
Add in enough water to fill the pot, and to cover the ingredients inside.
Add the salt.
Bring the stock to a simmer (uncovered) on the stovetop for at least 2 hours (longer is better), stirring occasionally.
As the stock simmers it will reduce slightly in volume and intensify in flavor.
Slowly and carefully, remove the strainer basket from the stockpot base If using) and discard the contents.
Cool the stock completely and then strain it into air-tight freezer and/or refrigerator containers.
**IMPORTANT NOTE - Do NOT give pets the cooked chicken bones as they will splinter and be a choking hazard.
Chicken stock may be kept in the refrigerator for up to 7 days.
Chicken stock may be kept in the freezer for up to 6 months.
Serving: 1 | Calories: 137kcal | Carbohydrates: 3g | Protein: 14g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Cholesterol: 53mg | Sodium: 453mg | Fiber: 1g | Sugar: 1g