Chicken Stock

Print Recipe

Course Main Course, Soup

Servings 1 quart

Equipment

1 Stock Pot
1 Mesh Strainer

Ingredients

1 Chicken Carcass or chicken scraps with bones
2 Carrots chopped into large pieces
2 Celery Stalks chopped into large pieces
1 Onion chopped into large pieces
6 Garlic cloves more if you like extra garlic
1 teaspoon whole black peppercorns optional, but adds amazing flavor
2 sprigs Fresh thyme see notes below
1 fresh bay leaf
8-9 cups cold water

Instructions

Place chicken carcass, and extra chicken pieces (if using), into a large stock pot.
Add vegetables, seasonings, and salt (if using) and cover with 8-9 cups of cold water.
Using medium heat, bring the pot to a boil, then immediately turn it down to low, for a very subtle simmer.
Simmer on low for 2-3 hours. Let cool, then strain into a container using a mesh strainer.
This stock will stay in an airtight container for 4-5 days in the refrigerator or up to 6months in the freezer. Remember to simmer the stock over low heat before using it!

Notes

You can use dried thyme in this stock, I would suggest using about ½-3/4 teaspoons. Fresh herbs are always best, but sometimes all we have is dried so don't be afraid to substitute.

Additionally, if you'd like to use fresh ground pepper, I would add able 1 pinch.

You may add salt to this stock, that is entirely up to you. Typically when using stock in recipes, there will be added salt at some point so I usually leave it out.

As I mentioned earlier, you can use chicken scraps with some meat and skin still on the bones. But you will need about the same amount that would be on a chicken carcass, about 3-4 pounds total weight.

Keyword dinner, Stock