Chicken Stock
Servings Prep Time
3quarts 5minutes
Cook Time
90minutes
Servings Prep Time
3quarts 5minutes
Cook Time
90minutes
Ingredients
Instructions
  1. Find a large stock pot or soup pot. Take all your ingredients except water and place them into the pot. ***TIP: Tanner and I fried a chicken the night before. After removing all the meat from the chicken I place all the bones in a zip lock bag and save it until I had time to make stock. You could also use left overs from a rotisserie chicken too, if you normally don’t make a whole chicken. ***TIP: I also had left over veggies from a veggie tray that needed to be used. I placed them in my stock before they went bad, thats why they are cut up nicely in the picture.
  2. Pour only enough water into the pot to cover the ingredients. For me it took 16 cups.
  3. Place the pot over medium high heat and bring to a boil. Once it has hit a boil, reduce the heat to medium or medium low for a gentle simmer. Simmer for about 90 minutes or until your stock has turned a nice golden yellow.
  4. After 90 minutes has gone by I normally just place the lid on the stock pot, turn off the heat, and let the chicken stock cool. This can take 1-2 hours.
  5. Once the stock is cool enough to handle, strain out all the ingredients from the pot. I normally put a LARGE mixing bowl under my strainer that then catches all the fresh stock. It keeps it super easy!
  6. Once everything is strained you have done it….made homemade chicken stock. This is one of the best items I keep in my house. ***TIP: I normally freeze half of my stock that is made because I won’t use it in time before it goes bad. A small freezing tip is to place some of your stock in ice cube trays; this allows you to add a little amount of stock to a dish when you’re only cooking for yourself. I do this all the time during football season and when Tanner is traveling!
Recipe Notes