Homemade Chicken Stock
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Cook time: 
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Serves: 8 Cups
 
Ingredients
  • 1 chicken carcass, including loose bones and cartilage (You can also use a whole raw chicken)
  • 3 carrots, washed, unpeeled, and roughly chopped
  • 1 onion, unpeeled, roughly chopped
  • 5 garlic cloves, unpeeled
  • 4 stalks celery, washed and roughly chopped
  • 1 stalk leeks, washed and roughly chopped (optional)
  • 1 tsp black peppercorns
  • 1 bay leaf
  • 4 stems fresh parsley OR 1 tsp dried Italian seasoning
  • 1 tsp salt (optional)
  • 8 cups water
Instructions
  1. Add all ingredients to a large stock pot or to a crock pot.
  2. If cooking on the stove: Let simmer for 1-3 hours. If using a whole raw chicken, remove cooked chicken meat from pot after one hour, or until cooked through, and return bones and cartilage to simmering liquid for remaining cook time.
  3. If cooking in the crock pot: Let cook on low for 6-12 hours. If using a whole raw chicken, remove cooked chicken meat from pot after six hours, or until cooked through, and return bones and cartilage to simmering liquid for remaining cook time.
  4. Set a strainer over a large bowl and strain chicken stock to remove all the vegetables and bones. Discard vegetables and bones and refrigerate stock for several hours, or until fat has risen to the top and solidified. Skim fat off the top and discard.
  5. Use within 6 days after cooking. If you don’t intend to use it right away, portion into 1-2 cup portions into freezer safe bags. Lie flat in freezer and stack on top of one another.
Recipe by A Duck's Oven at https://aducksoven.com/recipes/homemade-chicken-stock/