I think we can all agree that homemade chicken stock is far superior to any brand you buy at the grocery store. Packed with fresh ingredients (like vegetables and herbs) and whole chicken, it provides a nice balance of flavor. Plus, you can make it work with whatever vegetables you have on hand. It can be stored in the fridge and freezes beautifully too! So, go ahead and make a big batch to use whenever you want to take a dish to the next level.
This is a double batch – so each chicken gets its own pot (unless you have a commercial kitchen size) and ½ of each ingredient listed.
2 whole chickens* (4-5 pound each)
2 large yellow onions peeled and quartered
6 carrots unpeeled and cut in thirds
4 celery stalks with leaves cut in thirds
fresh parsley sprigs
fresh thyme sprigs
couple of bay leaves
1 head garlic peeled and cut in half crosswise
2 tablespoon kosher salt
1 tablespoon black pepper
Instructions
1. Place the chickens, onion, carrots, celery, fresh herbs, garlic, salt and pepper in two separate large stockpots. Add water to cover the chicken and veggies.
2. Bring it to a boil over medium-high heat. Lower the heat to medium-low and let simmer (uncovered) for 4 hours. If you want to use the chicken meat (which I highly recommend) take it out at about 2.5 hours, let it cool and bone it for later.
3. Strain in batches using a colander.
4. OPTION BUT RECOMMENDED - Blend the cooked veggies and mix with the stock to give extra flavor and viscosity (trust me – this is the magic!)
5. Pour into 1-quart airtight containers. Let them cool down on the kitchen counter for 1-2 hours. Place in the fridge or freeze on the next day.
6. Bone your cooled chicken and bag for whatever recipes you may want to use it
for – chicken enchiladas, white bean chicken chili, pulled BBQ chicken, etc.
Why You Should Make This Recipe
I like to think of homemade stock as liquid gold. I love it because it’s:
1. Taste and quality are far better than anything you will buy in a box.
2. Easy to prepare and can simmer on the stove while your meal prepping for the week.
3. A two-for-one recipe since you can use the leftover chicken and save the scraps, too (if you decide not to blend them into your stock).
4. It can be made with whatever vegetables (or scraps) you have on hand. Take this recipe for chicken stock as a place to start and adjust it according to what you have in your fridge.
5 Ways to Use Chicken Stock in Recipes:
1. Use it as a base in homemade soups and stews. Or in any recipe that calls for liquid.
2. Cook grains like wild rice and quinoa in chicken stock (instead of water) to make them even more flavorful.
3. Keep it on hand to use as braising liquid when cooking vegetables and meats.
4. Substitute chicken stock in place of wine if you prefer not to use alcohol in your cooking.
5. Combine it with milk to make roux or gravy.
Tips for Success:
Season well. I like to use course Kosher Salt as I find it brings out the chicken, vegetable, and herb flavors. I also like to give it a taste once it is cooked. It should taste properly seasoned. If not, stir in ½ teaspoon more and taste again.
Cool to room temperature first. Strain and pour into individual containers, slightly cover and cool for a few hours or until it is no longer warm. Chill the stock overnight in the fridge before placing it in the freezer on the next day.
Scrape off the fat, if desired. As it is simmering on the stovetop, you might notice a layer of fat at the top of your chicken stock. If you prefer to get rid of the fat, use a spoon to scrape it off.
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