Homemade Chicken Stock

Transform your kitchen scraps into liquid gold! Making your own chicken stock isn’t just thrifty – it’s the secret weapon that professional chefs swear by for creating restaurant-quality soups, sauces, and risottos.

The magic happens when those humble bones and vegetables slowly release their flavors, creating a rich, amber elixir that puts store-bought versions to shame. Get ready for your house to smell amazing as three hours of gentle simmering creates the most flavorful foundation for countless dishes.

Ingredients

• 1 chicken carcass (bones, skin, and cartilage)
• 2 celery ribs, roughly chopped
• 2 large carrots, roughly chopped
• 1 onion, quartered
• 3 cloves garlic, crushed
• 4 sprigs fresh thyme
• 2 bay leaves
• 1 handful parsley stems
• 10 peppercorns (optional)

Steps

1. Strip the Carcass (10 minutes): Carefully remove any remaining meat from the chicken bones using your hands or a small knife. Store meat in an airtight container in the fridge at 40°F (4°C) for later use in salads or sandwiches.
2. Prepare the Base (5 minutes): In a 6-8 quart stockpot or Dutch oven, combine the chicken carcass, vegetables, and aromatics. The pot should be large enough to hold everything with room for water.
3. Add Water and Begin Cooking (10 minutes): Pour in 10 cups cold water – enough to cover ingredients by about 1 inch. Heat on medium until you see tiny bubbles (180-190°F/82-88°C), then reduce to medium-low. Never let it reach a rolling boil.
4. Simmer and Skim (3 hours): Maintain a gentle simmer where small bubbles barely break the surface. Skim foam every 45 minutes using a wide spoon. Keep ingredients submerged, adding hot water if needed to maintain level.
5. Strain the Stock (10 minutes): Line a fine-mesh strainer with dampened cheesecloth. Strain stock into a large bowl, gently pressing solids to extract maximum flavor. You should have 5-6 cups of clear, golden liquid.
6. Cool and Store: Transfer to shallow containers for rapid cooling. Refrigerate uncovered until temperature reaches 70°F (21°C) (about 1 hour), then cover. Store in refrigerator for up to 5 days or freeze for 6 months.

Smart Swaps

• Use turkey carcass instead of chicken for a richer flavor
• Add 2 tablespoons apple cider vinegar to help extract more minerals from the bones
• Include 2-3 dried mushrooms for deeper umami flavor

Pro Tips

• Start with cold water to extract maximum gelatin
• Never stir the stock while simmering to keep it clear
• Save vegetable scraps in the freezer to use in your stock
• The stock should gel when chilled – this means you’ve extracted plenty of collagen