Homemade Chicken Stock

5 stars

Make your own homemade chicken stock at home with this easy, step-by-step recipe tutorial! Great for soups, stews, braises and more.

Course Dinner, Soup

Cuisine American, Italian, Mexican

Prep Time 15

Cook Time 4

Total Time 4 15

Servings

Calories 9kcal

1 cooked chicken carcass leftover rotisserie works great - include bones, skin and any leftover meat
2 celery ribs quartered, leaves included
1 large carrot cut in large chunks
1 large onion quartered (no need to peel)
1 head of garlic halved (no need to peel)
1 bunch parsley
1 bunch dill optional
1 tablespoon apple cider vinegar or lemon juice
1 bay leaf optional
1 tablespoon peppercorns
teaspoon salt

Place all ingredients in a large stockpot and cover with cold water. Bring pot to a boil then reduce heat to a low simmer.
Simmer for at least 4 hours or up to 8 hours, making sure to occasionally skim off any foam that floats to the top.
Strain the chicken broth over a mesh strainer, removing the bones and veggies. Serve in the refrigerator in an air-tight container for up to 7 days or freeze for up to 3 months.

Makes about 4 quarts.