Here is a super simple and flavorful homemade chicken stock recipe that you can make and have on hand. I like to make a big stock pot and then use what I need and freeze the rest.
I always take all of my scraps that I have from cutting or peeling vegetables and put them in a ziploc bag and throw them in the freezer. Then when it is time to make stock, I have a bunch of veggie on hand and I also have not just thrown them in the garbage.
Homemade chicken stock
This is how we make stock in our restaurants and we use it for so many things from sauces to soups to cooking really flavorful chicken breasts. It is invaluable to have homemade stock on hand. So make a big batch and freeze it.
Ingredients
- Ingredients
- 1 gallon cold water
- 1-4 lb chicken or chicken bones from 2 whole chickens
- 2 leeks coarsely chopped
- 2 carrots coarsely chopped
- 2 celery stalks coarsely chopped
- 2 unpeeled garlic cloves-yes unpeeled
- 1 medium onion coarsely chopped
- 4 parsley sprigs;2 thyme sprigs
- 1 bay leaf
Instructions
- Combine all ingredients in a large stock pot. Bring to a boil and then reduce the heat and partially cover and cook for about 1 hour. Remove the chicken to a separate dish. Let it cool enough to handle. Pull off all of the skin and remove the meat. You can shred or dice, I prefer to dice the meat and use for soup or salads or enchiladas. If you prefer pulled chicken for these things, shred it.
- Add the bones and skin back into the stock pot and partially cover again. Cook for an additional hour. Strain the stock and let it cool. Once it has cooled all the way, skim the fat off the top and use right away or put in the fridge for up to 3 days. You can also freeze the stock for up to a month. Just put in deli containers or in ice cube trays or a combination of both. You will use it for so many things. Enjoy!
