Homemade Chicken Stock (Print Version)
# Ingredients:
→ Chicken Stock Base
01 -
2 tbsp canola oil
02 -
2.5 lbs bone-in chicken (legs, thighs, or whole chicken)
03 -
16 cups water
→ Vegetables
04 -
1 large yellow onion, peeled and halved
05 -
2 large carrots, peeled and halved
06 -
2 celery bottoms
07 -
1 whole garlic bulb, cloves separated and peeled
→ Herbs and Seasonings
08 -
2 bay leaves
09 -
10 sprigs fresh thyme
10 -
10-12 sprigs fresh parsley
11 -
1 tbsp whole peppercorns
12 -
1 tbsp salt (optional)
# Instructions:
01 -
Preheat a large pot over medium-high heat. Add canola oil and place chicken pieces in the pot. Sear on both sides until the skin turns golden brown.
02 -
Add vegetables, herbs, peppercorns, salt, and water to the pot. Bring mixture to a boil, then reduce heat to low. Cover with a lid slightly ajar and simmer for about 2 hours. Remove the lid and continue cooking uncovered for another 2 hours.
03 -
Pour the stock through a fine strainer positioned over a clean pot. Allow the chicken and vegetables to sit in the strainer for 10-15 minutes to extract all the liquid.
04 -
Remove the chicken from the strainer. Separate the meat from bones and skin. Reserve the meat for soup and discard the vegetables and herbs.
# Notes:
01 -
Store homemade chicken stock in glass jars with lids in the refrigerator for up to 3 days. For best flavor, use within 1-2 days or freeze for longer storage.
02 -
Homemade stocks do not have a long shelf life, regardless of whether they're chicken, beef, or vegetable based.
03 -
Save celery stalks for use in soups made with this stock.