Homemade Chicken Stock

Name: Homemade Chicken Stock
Prep time: 15 min
Cook time: 180 min
Total time: 195 min
Yield: 2
Ingredients: 2 kg chicken frames; 1 carrot; 1/2 onion; 1 celery stem; 1/2 tbsp black peppercorns; 1 tbsp apple cider vinegar; 2 bay leaves; 2 thyme sprigs; 3 parsley sprigs; 3 L cold water

This homemade chicken stock is rich, clear, and deeply savory, made by gently simmering chicken bones with vegetables, herbs, and aromatics. Use it as a flavorful base for soups, sauces, risotto, casseroles, and any recipe that calls for chicken broth or stock.

Servings2 Portions

Prep Time15 Mins

Cook Time180 Mins

Difficulty

Easy

Ingredients

chicken frames
2 kg
carrot
1
onion
0.5
celery stem
1
black peppercorns
0.5 tbsp
apple cider vinegar
1 tbsp
bay leaves
2
thyme sprigs
2
parsley sprigs
3
cold water
3 L

Step-by-Step Instructions

Add the chicken frames, carrot, onion, celery, peppercorns, apple cider vinegar, bay leaves, thyme, parsley, and cold water to a large stockpot of at least 7 liters.

Place the pot over medium-high heat and bring it just to a boil. As foam rises to the surface, skim it off with a ladle and discard it for a cleaner-tasting, clearer stock.

Reduce the heat to low and simmer uncovered for 3 hours. Keep the surface barely moving with only the occasional gentle bubble; avoid a hard boil, which can make the stock cloudy.

Strain the stock through a fine-mesh sieve into a clean pot or large heatproof bowl. For easier handling, remove the bones and vegetables with a slotted spoon before straining.

Check the yield. You should have about 2 liters of stock. If you have much more, simmer it gently to reduce and concentrate the flavor; if you have less, add a little water to bring it back to 2 liters.