How to Make Chicken Stock

Say good-bye to the can—make your own flavorful stock!

 
Say good-bye to the can and get more flavor by making your own homemade chicken stock!  Whip up a big batch, store it in your freezer and never again be without rich, flavorful stock on hand for your family-favorite recipes.

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1 Cut Up Chicken

Cut up a whole 3 1/2 to 4 pound chicken into its eight parts (learn how to break down a whole chicken here).  To help release more chicken flavor into the stock, cut each piece into two or three smaller pieces, except for the legs which can remain whole.
 

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Include the chicken giblets in the stock pot if you'd like, as they also add great flavor. Just be sure not to include the liver.
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2 Sauté Chicken

Sautéing the chicken pieces before simmering brings rich flavor to the stock. Heat 2 tablespoons vegetable oil in a large stock pot.  Add half of the chicken pieces and sauté until no longer pink, about 4 to 5 minutes.  Transfer to a bowl.  Repeat with the remaining chicken pieces.
 

3 Simmer Chicken and Vegetables

Return reserved chicken pieces to the pot.  Add 6 to 7 quarts hot water; bring to a boil and then lower to a simmer.  Skim off any froth that forms on the top.

Add 4 celery stalks that have been cut in thirds, 6 halved carrots, 3 large quartered onions, 4 halved cloves of garlic, 1 small bunch parsley, 2 bay leaves, 2 teaspoons whole peppercorns and 2 teaspoons kosher salt.

Cover and simmer for 2 to 3 hours.  The longer the stock simmers, the more concentrated the flavor will be.
 

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The vegetables are added to build flavor, not to be eaten. Wash and trim the ends, but there is no need to peel them!

4 Strain

Use a slotted spoon to transfer the large chicken and vegetables pieces to a bowl.  To remove the remaining solids, pour the stock through a large colander set over a large heatproof bowl or clean pot.  Set aside and let cool to room temperature.
 

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Save the cooked chicken for use in soups, salads, or casseroles if you'd like. Discard vegetables and other solids.
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5 Skim Fat

Cover and chill stock several hours or overnight.  Use a slotted spoon to skim off the layer of fat that forms on top.
 

6 Store & Enjoy!

Pour into clean, airtight containers.  Store in the refrigerator for up to 3 days, or in the freezer for up to 6 months.  Use and enjoy in your family-favorite recipes as needed!
 

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For freezer storage, plastic containers are best. When filling, leave a bit of unfilled space at the top of the container to allow for expansion as the stock freezes.

About delightful.e.made

Erin, the “E” in Delightful E Made, delights in sharing the best of all that she cooks, bakes, creates and loves.  She has a true joy for being in the kitchen and making things for the people around her.  Follow her on Facebok, Pinterest and Instagram.