Chicken stock must be one of the most used ingredients in my kitchen. Homemade stock elevates every recipe that calls for it. I used to use ready-made, but homemade chicken stock makes everything taste much better! This recipe tastes so much better than store-bought, but it also requires minimal effort, and it lasts as long as three months in the freezer. For the best, most delectable homemade chicken stock, start with raw chicken pieces on the bone or the leftover carcass from a whole roasted chicken and some simple herbs and vegetables. You’ll end up with eight cups of the best chicken stock you’ve ever tasted! You can use this outstanding homemade chicken stock in almost any recipe; use it in my Easy Chicken Pot Pie recipe, Mustard Chicken, or even my Homemade Zucchini Soup. Add the ultimate from scratch flavor to all your meals!
Step By Step Instructions
Add the chicken, vegetables, herbs, and garlic to a large stockpot or Dutch oven and cover with cold. Over medium-high heat, bring to a boil scooping off any foam that appears on the top (this helps make your stock clearer and removes impurities). Turn down the heat and leave to gently simmer just below the boiling point for at least one hour or up to six hours. The longer the stock simmers, the more flavor it will have (If you’re using a whole chicken, you should remove the chicken breasts an hour of cooking to prevent the meat from drying out). The longer the chicken stock cooks, the better it will taste. Now I know it doesn’t look too appealing, but I promise you, it will taste fantastic. And it will make everything you cook with stock so much better than with store-bought. If using chicken, remove it from the pot to a large bowl. Separate the meat and discard the bones and skin. Store the meat in the fridge for up to three days. Use the meat in dishes like chicken salad, or whip up easy fried rice. Strain the stock into a large container through cheesecloth or a fine-mesh strainer. Chill, covered, for 4 to 8 hours in the refrigerator. Scrape off the solid fat from the surface and discard. Divide the chicken stock jars or containers, label, and chill or freeze to use later. This recipe yields about eight cups of chicken stock.
This was a game-changer for me – So easy! I have 2 gallon-sized freezer bags filled with chicken stock ice cubes in my freezer right now! Erren’s Kitchen is written and produced for informational intentions only. We are not certified nutritionists, and the nutritional information found on this site has not been assessed or authorized by a nutritionist or the FDA. The nutritional information found in our recipes is offered as an estimate and should not be considered a guarantee or fact. The estimated data is provided as a courtesy and calculated through a third-party online nutritional calculator, spoonacular API. Although we do our best to provide accurate nutritional information, these figures should be considered rough estimates. Many factors, such as brands or products purchased and the nutritional fluctuations that naturally occur in fresh produce, can alter the effectiveness of the nutritional information in any recipe. Furthermore, various online calculators provide different results depending on their particular algorithms and nutrition fact sources. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
