Give our homemade and full-flavored chicken stock recipe a try, it’s easy and can be frozen for a later date. Ever made it yourself? It takes a few hours in the pot, but none of that time requires you. You can throw everything into the pot, walk away and come back to flavor-rich stock.
The recipe is basic and can be made from chicken carcases bones or a whole chicken.
- 2 pounds chicken bones; (chicken wings from the store work very well)
- 10 cups cold water
- 1 cup diced onion, 1/2 inch pieces
- 1/2 cup sliced carrots, 1/2 inch pieces
- 1/2 cup sliced celery, 1/2 inch pieces
- 8 stems parsley
- 6 sprigs of thyme
- 6 whole peppercorns
- 2 bay leaves
- 1 Spice Bag or cheese cloth and kitchen twine
- Rinse the bones under cool water, then place in to a large stock pot. Add the cold water to cover the bones by about 2 inches. Slowly bring the stock to a simmer. If any foam or scum comes to the top of the stock, skim and discard it. Simmer for about 2 hours.
- In the meantime, create a spice sachet with either a spice bag or cheese cloth and twine. Add the parsley, thyme, peppercorns and bay leaves to the sachet.
- After 2 hours, add the onions, carrots, celery and spice sachet then simmer another 1 hour and 30 minutes. Strain the stock then use immediately or cool quickly and store in the refrigerator for a 2-3 days or in the freezer for up to 2 months.