Description
There is nothing like Homemade Chicken Stock. Once you start making it yourself you’ll never go back to store bought. It’s a process, but so worth it!
Ingredients
Scale
- 3 (5 pound) whole roasting chickens, bag of giblets discarded
- 8 whole carrots, unpeeled and halved
- 4 medium yellow onions, peeled and cut in half
- 6 celery stalks, cut in thirds with leaves
- 30 sprigs fresh thyme
- 25 sprigs fresh parsley
- 10 fresh sage leaves
- 1 head garlic, unpeeled and cut in half
- 7 quarts water
- 2 1/2 tablespoons kosher salt
- 1 tablespoon whole peppercorns
Instructions
- Place chicken, carrots, onions, celery, thyme, parsley, sage, and garlic in a large (18 – 20 quart) stock pot.
- Add in water, salt, and peppercorns. Heat over medium-high heat until boiling. Reduce heat and simmer for 4 hours uncovered. Skim off the foam and discard as the stock boils.
- After 4 hours, use a slotted spoon and remove all the solids from the pot and discard. Strain the stock through a sieve or colander to remove any small remaining solids. Cool stock before storing.
- Recommended – chill the stock overnight and remove the fat that forms on top. Store in the refrigerator or freeze for up to 30 days.
Notes
Stock will solidify in the refrigerator creating a gel-like texture. This is due to the collagen extracted from the bones as you boiled the stock. Once heated it will become liquid.
Refrigerate for up to 4 days.
Freeze in large zip-top bags to save space!
