Chicken Stock

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Chicken Stock is a staple ingredient that I always have on hand. Making your own stock at home is easier than you'd think, super affordable and oftentimes healthier than store bought.

Prep Time5

Cook Time4

Total Time4 5

Course: Dinner

Cuisine: American

Servings: cups

Calories: 195kcal

Author: Catherine McCord

Equipment

stock pot

Ingredients

1 4-5 pound whole chicken, washed
12-20 cups water (depending on size of your pot)
3 stalks celery, chopped
3 carrots, chopped
1 large onion, chopped
2 bay leaves
8 fresh thyme sprigs
8 parsley stems
salt and pepper to taste

Instructions

Place all the ingredients in a pot, bring to a boil then reduce to a simmer.
Simmer for a minimum of one hour but up to four hours. The flavor gets better the longer you simmer it. If simmering longer than an hour, remove the chicken after the first hour, take the meat off of the bones and set aside. Return bones to the pot and continue cooking. You can shred the chicken to use for other recipes or just eat on its own.
While simmering the stock, periodically use a spoon to skim off all the impurities that rise to the top.
Strain the stock into a container and allow it to come to room temperature. You can use the stock at this point or you can continue with the steps for storing.
Store in the refrigerator in an airtight container over night. The next day, remove solidified fat from the top.
Store stock in the refrigerator for 4-5 days or freeze for up to 4 months. More thorough storage/freezing instructions are in the notes below.

Notes

Refrigeration Storage:

Let the chicken stock cool to room temperature before storing it.
Use airtight containers like glass jars, plastic containers, or resealable freezer bags to store the stock.
Label the containers with the date of preparation for easy tracking.
Store the chicken stock in the refrigerator for up to 4-5 days. Make sure it is in the coldest part of the fridge.

Freezing Chicken Stock:

Once the chicken stock has cooled, pour it into freezer-safe containers, leaving some space at the top as the liquid will expand when frozen.
Alternatively, you can freeze the stock in ice cube trays to have small portions for quick use.
Label the containers with the date and quantity of stock for easy identification.
Frozen chicken stock can be stored for up to 3-4 months without compromising its quality.

Nutrition

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