How to Make Chicken Stock
Homemade Chicken Stock is the perfect way to use up leftover chicken bones. It gives you the best tasting broth and it couldn't be easier to make!
You'll just need a leftover chicken carcass and a basic ingredients. Place in a pot, cover with water and let simmer away.
- 1 bones from one large chicken
- 1/2 large yellow onion, unpeeled, sliced in half
- 2 large carrots, chopped into 3 pieces
- 2 celery stalks, chopped into 3 pieces
- 8 parsley sprigs
- Salt, to taste
- 10 black peppercorns (optional)
Place chicken carcass (including any wing bones or leg bones) into a large pot. Remove anything from the cavity of chicken if it was stuffed.
Add celery, carrots, onion, pepper, parsley and pepper.
Cover with water (about 8 - 9 cups) and season with salt to taste.
Bring to a boil, then reduce heat to low. Cover and simmer 2 hours. Remove large bones and veggies, then strain mixture through a fine mesh sieve into a bowl.
Store in an airtight container in fridge or freezer.
- Make it in the slow cooker too! Cook on low heat 8 - 10 hours or high heat 4 - 5 hours.
- Or try the Instant Pot. Cook on manual mode for 45 minutes. Let pressure come down naturally for 10 minutes.
- Store in the fridge for 5 - 6 days or freeze for up to 2 months.
- Cool completely before freezing and allow 1-inch of space for liquid to expand.