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Homemade Chicken Stock

Make your own homemade chicken stock at home with this easy, step-by-step recipe tutorial! Great for soups, stews, braises and more.
Course Dinner, Soup
Cuisine American, Italian, Mexican
Keyword chicken stock from scratch, diy chicken stock, make your own stock
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings 16
Calories 63kcal
Author Liz DellaCroce

Equipment

  • Large Stock Pot
  • Strainer

Ingredients

  • 1 cooked chicken carcass leftover rotisserie works great - include bones, skin and any leftover meat
  • 2 celery ribs quartered, leaves included
  • 1 large carrot cut in large chunks
  • 1 large onion quartered (no need to peel)
  • 1 head of garlic halved (no need to peel)
  • 1 bunch parsley
  • 1 bunch dill optional
  • 1 tablespoon apple cider vinegar or lemon juice
  • 1 bay leaf optional
  • 1 tablespoon peppercorns
  • teaspoon salt

Instructions

  • Place all ingredients in a large stockpot and cover with cold water. Bring pot to a boil then reduce heat to a low simmer.
  • Simmer for at least 4 hours or up to 8 hours, making sure to occasionally skim off any foam that floats to the top.
  • Strain the chicken broth over a mesh strainer, removing the bones and veggies. Serve in the refrigerator in an air-tight container for up to 7 days or freeze for up to 3 months.

Notes

Makes about 4 quarts.

Nutrition

Serving: 1cup | Calories: 63kcal | Carbohydrates: 1g | Protein: 6g | Fat: 3g