Homemade Chicken Stock Recipe

I always thought there was some mystery or magic surrounding a homemade chicken stock recipe.  But (as I’m sure many of you are well aware), if you can boil water and cut a few vegetables, you can easily make chicken stock.

Over the past few months, I tried several recipes for chicken stock.  After some tweaking and simplifying, I settled on a method that works for me.  This should be enough to make 4 qts.

Later this week I’ll share a great chicken noodle soup recipe that works great with this stock!

Homemade Chicken Stock Recipe

Ingredients:

• 1 5-6 lb. chicken, giblets removed
• 3 large white onions, halved
• 4 celery stalks, chopped
• 4 carrots, chopped
• 1 Tbsp dried thyme
• 1 tsp black pepper

Directions:

1. Place the chicken in a large stock pot and cover with cold water.  Heat on high.
2. Add vegetables and bring to a boil.
3. Simmer for 2 hours, adding more water when/if necessary.
4. Remove the chicken (place in a bag and chill in the fridge, can be used later for soup), and pour the stock through a sieve  to remove the vegetables/spices.
5. Chill the stock in the refrigerator.
6. Once cold, skim the fat from the top.

Have you grabbed my freezer meal plans, yet? I might be biased but I think they are pretty amazing! They have saved our dinner hour for years now. Check them out!