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Side view of chicken stock in a glass mason jar
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Homemade Chicken Stock

It's so easy to make a batch of homemade chicken stock with simple ingredients and minimal prep. It's a great way to make the most of chicken leftovers and is so much more flavorful than store bought!
Course Ingredient
Cuisine American
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings 2 cups (600ml)
Calories 83kcal

Ingredients

  • 1 chicken carcass
  • 3 ribs celery
  • 1 onion
  • 1 large carrot
  • 1 bunch fresh parsley
  • 1 leek
  • 3 bay leaves
  • ½ teaspoon salt
  • 6 black peppercorns
  • water

Instructions

  • Roughly chop the veggies into large chunks.
  • Add the chicken carcass to a large pot and place in the other ingredients.
  • Top with water so that everything is covered and bring the pot to the boil.
  • Once boiling, reduce the heat so the pot is steadily simmering. Half cover the pot with a lid and simmer for four hours. Stir every hour or so and add more water if needed.
  • Remove the large pieces of vegetables and chicken bones with a slotted spoon.
  • Pour the stock through a fine mesh sieve into a large pot or bowl. Press down with a spoon to get as much liquid as you can.
  • Pour the stock into a large mason jar and let cool to room temperature.
  • Once cool, use a spoon to remove the top layer of fat and store or use.

Notes

  • If the water is evaporating too quickly, turn the heat down a little and add in more water.
  • Let the stock cool completely before sealing and storing.
  • Don't fill the jar all the way to the top if freezing, give it some room to expand.

Nutrition

Calories: 83kcal | Carbohydrates: 18g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 713mg | Potassium: 572mg | Fiber: 4g | Sugar: 7g | Vitamin A: 8507IU | Vitamin C: 51mg | Calcium: 134mg | Iron: 3mg