Every time I make my own Scratch Chicken Stock, I always have to wonder why I don’t make it all the time. The taste far surpasses store-bought stock, and the benefit of it being completely clean cannot be overlooked.
There are a couple other awesome benefits to making your own stock. First, it is CHEAP!! You use a whole chicken carcass that you hopefully made for another dinner. I roasted a chicken last night and then immediately recycled the bones for the stock. The remaining ingredients are staples most of us have, or that are easy to find.
My recipe made about 20 cups of stock, which is about 12 cans of store-bought stock. Couple that with knowing where the ingredients came from and a far superior flavor, there really is no good reason to buy mass-produced stock again. This recipe can also be used to make beef stock by using marrow or “soup” bones.
Chicken Stock Recipe
NOTE: This recipe is based on using the chicken carcass and drippings from my Simple Roasted Chicken Recipe. If you are starting without the roasted chicken, you may instead use a whole chicken. You may just need to adjust the salt. You can also consider using a pre-made rotisserie chicken.
- 1 4-5 lb chicken carcass (some chicken can remain on the bones)
- Drippings from the Simple Roasted Chicken Recipe (optional)
- 4 stalks of celery (quartered, including any leaves)
- 1 large vidalia onion (quartered)
- 12 sprigs of thyme
- 12 stems of parsley
- 25 peppercorns
- 2 Turkish bay leaves
- 1.5 tbsp salt
- Water (fill your pot to its maximum, no matter the size of your pot this works)
- Place all ingredients, except for water in a large stock pot.
- Cover with water so all ingredients are covered. Add as much water as your pot can hold.
- Bring the pot to a boil, reduce heat to a VERY slow simmer
- Allow to simmer for 5 hours – 10 hours. The longer you simmer your stalk, the more flavor that is extracted from the ingredients and the more golden color your stock takes on.
- When you are happy with the depth of your stock, turn off the heat and allow the soup to cool to room temperature.
- Place the cooled pot of soup in the refrigerator until cold.
- The fat in the stock should have solidified as the soup cooled. Take a spoon and skim the fat off your stock.
- Place a mesh strainer over a bowl large enough to hold your stock.
- Pour the stock through the strainer to remove all solids from the stock.
- Discard everything left in the strainer.
- Re-strain broth if needed.
- Separate stock into storage containers and freeze the reserves you will not be using in the next 3 days.
- Stock is good in the fridge for about 3 days, or freeze for up to 3 months!