Chef John's Homemade Chicken Stock

Chef John's Homemade Chicken Stock

14
Chef John 21352

"There's nothing like homemade chicken stock. It does take a long time to simmer, but the procedure is really quite simple."

Ingredients

13 h 40 m {{adjustedServings}} servings 81 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 81 kcal
  • 4%
  • Fat:
  • 4.8 g
  • 7%
  • Carbs:
  • 2.4g
  • < 1%
  • Protein:
  • 6.7 g
  • 13%
  • Cholesterol:
  • 20 mg
  • 7%
  • Sodium:
  • 36 mg
  • 1%

Based on a 2,000 calorie diet

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Directions

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  1. Combine chicken, onion, carrots, celery, garlic, thyme, and bay leaf in a large stockpot; pour water into pot. Bring to a gentle simmer over medium-low heat, being careful not to let the mixture come to a boil. Once simmering, skim off any foam or impurities that accumulate on the surface of the water and reduce the heat to low.
  2. Gently simmer the mixture on low for 12 hours, skimming off any foam as needed.
  3. Remove stockpot from heat and let cool for 1 hour.
  4. Pour stock through a fine strainer and transfer to food-safe containers.
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Reviews

14
  1. 19 Ratings

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EXCELLENT! One of the things that I did different: After I removed all of the skin and the meat after the roasting time of the chicken - I roasted the bones and the veggies from the pot (I added...

I like this Stock recipe a lot - I do however like to roast the chicken pieces before simmering. The long slow simmer is essential to a really good Stock. This can be done in the crock pot or ...

Easy and the smell was amazing as it cooked! I used a full chicken carcass that I froze to be used for stock. The carcass was from Spicy Rapid Roast Chicken from this site. I also added some fre...