Simple Recipes for Every Day
How to Make Chicken Stock
- Serves: 12
- Prep Time: 10 min
- Cook Time: 6 hrs
Ingredients
- 3 pounds chicken parts, such as bone-in chicken wings or leftover chicken carcass (about 2-3 total)
- 1 medium yellow onion, halved
- 2 medium carrots, halved
- 2 large celery ribs, cut into thirds
- 1 head garlic, unpeeled, cut in half
- 2 bay leaves
- 10 stems fresh flat leaf parsley
- 2 teaspoons black peppercorns
- 2 teaspoons sea salt (optional)
Method
To a large stock pot, add the chicken parts, onion, carrots, celery, garlic, bay leaves, parsley, peppercorns, and salt, if using. Fill the pot with cold water until the carcass is almost completely covered. Bring to a boil over high heat then reduce the heat to low. Simmer, undisturbed for 6 hours. Remove pot from heat and let cool completely.
Set a fine-mesh strainer over a large bowl. Using tongs, remove and discard the chicken parts and vegetables. Strain the stock into the bowl.
Store refrigerated in an airtight container for up to 1 week or store in the freezer* for up to 3 months.
*Note: To freeze, divide the stock between several smaller, preferably 1-cup, freezer-safe containers.
To make in slow-cooker:
Turn the crockpot on and set to high heat. Add all ingredients. Bring 8-12 cups of water to a boil over high heat. If your crock pot can only hold 6-8 cups of boiling water, then that’s fine too. Pour the boiling water over the ingredients. Switch to low heat and cook for 12 or up to 24 hours.
Using tongs, discard the chicken parts and vegetables from the stock. Set a fine-mesh sieve over a large bowl. Pour the stock through the sieve and into the bowl.
To freeze, divide the stock between several (preferably 1-cup) freezer-safe containers. It can be stored in the refrigerator for up to 1 week or in the freezer for up to 3 months.
*Makes 8-12 cups total depending on the size of your pot and how much water you add.