Homemade Chicken Stock
There’s nothing quite like a rich and flavorful homemade chicken stock. It’s a staple ingredient in many recipes, from soups and stews to gravies and sauces. And the best part? It’s incredibly easy to make! With just a few simple ingredients and a bit of time, you can have a delicious homemade chicken stock that will add depth and complexity to all of your dishes.
To start, gather your ingredients. You’ll need a whole chicken, some vegetables (carrots, celery, onions, brussels sprouts, parsnips, celery root, and garlic), parsley, bay leaves, black peppercorns, kosher salt, and water. You can adjust the amounts of the vegetables and herbs to suit your taste, but this recipe is a good starting point.
Clean and prepare your chicken and vegetables. You can leave the skin on or off the onions, and you can either quarter them or leave them whole. Cut the celery stalks in half, including the leaves, and remove the ends of the carrots and parsnip. Peel the celery root and cut it in half if using.
In a large stock pot, place the whole chicken and all of the prepared vegetables and herbs. Cover with water, making sure to fill the pot just above the chicken. Bring to a boil, then reduce the heat and let it simmer uncovered or partially covered for 3 to 4 hours.
After simmering, pour all of the ingredients through a large fine mesh strainer, being very careful as the liquid will be hot. Chill the chicken stock and skim off any solidified fat. You can use the stock immediately and adjust the seasonings to your liking, or store it in airtight containers and freeze for later use.
Homemade chicken stock is a versatile and essential ingredient in any kitchen. It’s not only delicious but also packed with nutrients and minerals. And making it at home is incredibly easy and rewarding. So the next time you have a bit of time on your hands, give this recipe a try and taste the difference that homemade chicken stock can make in your cooking.
Homemade Chicken Stock
- 4 lb whole chicken
- 3-4 carrots , peeled, leave whole removing ends
- 2 stalks celery , with leaves, cut in half
- 2 medium onions , skin on or off, quartered or leave whole
- 2 brussels sprouts (optional + more or less to taste)
- 1 parsnip , peeled, leave whole removing ends
- 1 head of garlic , skin on or off, halved
- 4-5 sprigs parsley
- 1 celery root peeled, halved (optional)
- 2 bay leaves
- 2 tbsp black peppercorns
- 1 1/2 tsp kosher salt
- 3 quarts cold water , (or enough to fill just above chicken)
Clean and prepare chicken and vegetables.
In a large stock pot place whole chicken, carrots, celery, onions, brussels sprouts, parsnip, celery root and garlic, parsley, bay leaves, black peppercorns, salt; cover with water. Bring to a boil, then reduce heat and simmer uncovered or partially covered for 3 to 4 hours.
Pour all the ingredients through a large fine mesh strainer (be very careful it’s hot). Chill chicken stock, skim off and discard fat solids. Use immediately and adjust seasonings, or store in airtight containers and freeze.