These are four of our favorite ways to make delicious homemade chicken stock.
Making homemade chicken stock is easy!
There are several ways to make chicken stock.
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Three of our favorite methods are presented here.
We often use this method when we’ve roasted a chicken and have a leftover carcass.
It’s a great way to keep good bones from going to waste.
Simply Recipes / Elise Bauer
This we simmer for 4 to 6 hours and then strain.
The Best Way to Make Quick Chicken Stock
The third methodis a quick version of the second.
Chicken stock is usually thicker and has a richer mouth feel from the gelatin released from the long-simmered bones.
Simply Recipes / Elise Bauer
How to Store and Freeze Chicken Broth
Let the stock cool completely before refrigerating or freezing.
When you are ready, pour into glass jars and refrigerate.
If you are freezing, you may want to ladle off some of the excess fat on the surface.
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Pour into plastic tubs with well sealing lids.
Leave at least an inch of head space to allow room for the stock to expand as it freezes.
Stock should last a week or so in the fridge, and at least several months in the freezer.
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Add vegetables, like celery, onion, carrots, parsley.
Add salt and pepper to taste, about a teaspoon of salt, 1/4 tsp of pepper.
Bring to a boil and immediately reduce heat to bring the stock to barely a simmer.
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Simmer partially covered at least 4 hours, occasionally skimming off any foam that comes to the surface.
Coat the bottom of a large (12 quart) stock pot with olive oil.
Place half of the chicken pieces, skin side down in the bottom of the pot.
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Heat on medium high, and let cook until the the chicken is browned.
Add the rest of the chicken pieces and cook, occasionally stirring until the chicken is no longer pink.
Cover with 6 quarts of cold water.
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Bring to a boil on high heat and reduce to a low simmer.
Let simmer uncovered at a low simmer for 4 to 6 hours.
Check every hour or so to be sure there is still enough water in the pot.
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if the water is evaporating too quickly, lower the heat, or add a bit more water.
(These aren’t really good to eat, by the way.
Pour the stock through the sieve into the bowl or pot to strain out any remaining solids.
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This way you are storing concentrated stock, which takes less room in the freezer or refrigerator.
When you are ready, pour into jars.
If you are freezing, you may want to ladle off some of the excess fat on the surface.
Simply Recipes / Elise Bauer
(Otherwise, the expanding ice stock will break the jar.)
Let the stock cool completely before refrigerating or freezing.
Stock should last a week or so in the fridge, and several months in the freezer.
Simply Recipes / Elise Bauer
Heat 1 tablepsoon of olive oil in a large stock pot.
Add one chopped onion.
Saute until softened and slightly colored - 2 to 3 minutes.
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Transfer to a large bowl.
Add half of the chicken pieces to the pot.
Saute until no longer pink, about 4 to 5 minutes.
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Transfer cooked chicken to the bowl with the onions.
Saute the rest of the chicken the same way.
Return onion and chicken pieces to the pot.
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Reduce heat to low, cover, and cook until chicken releases its juices, about 20 minutes.
Then, cover and barely simmer for about 20 minutes.
Strain stock through cheesecloth or paper towel-lined large sieve, and discard solids.
Simply Recipes / Elise Bauer
(It helps to remove the big pieces of bone with a slotted spoon first.)
Pour into jars and cool completely before refrigerating or freezing.
Stock will last a week or so in the refrigerator or frozen for several months.
Simply Recipes / Elise Bauer
Did I say only 3 methods for making chicken stock?
Here’s one more!
SeeHow to Make Stock from Chicken Feet.
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If you have access to chicken feet, they make the most fabulous gelatinous stock.
I’ve seen a lot of cookbooks advocate the skimming of the fat from the stock.
We prefer letting the fat settle in a layer on top of the stock as it cools.
Simply Recipes / Elise Bauer
This way, the fat acts as a protective layer over the stock.
The stock will last a bit longer in the refrigerator if you keep the fat layer on it.
Just lift up the layer of fat and remove the stock when you want to use it.
Simply Recipes / Elise Bauer
Your stock can be stored in the refrigerator for up to a couple of weeks this way.
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Simply Recipes / Elise Bauer
Simply Recipes / Elise Bauer
