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Homemade Chicken Stock

Are you tired of bland and artificial-tasting store-bought chicken stock? Want a more flavorful and wholesome option for your soups, stews, and casseroles? Look no further! Making your own homemade chicken stock is easy, budget-friendly, and results in a rich and delicious base for all your favorite dishes.
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Prep Time 15 minutes
Cook Time 6 hours 17 minutes

Ingredients
  

  • 4 pounds Chicken, wings, backs, thighs, feet, or necks
  • 2 Onions, chopped in big chunks
  • 4-5 Carrots, chopped in big chunks
  • 1 bunch Celery, chopped in big chunks
  • 4-6 Cloves garlic, crushed with the back of a knife
  • 3 Bay leaves
  • 2 tsp Whole peppercorns
  • 1 can Tomato Paste

Optional

  • fresh thyme
  • leeks
  • fennel
  • Parsley

freezer options

Instructions
 

  • Heat oven to 500°
  • Toss the chicken bones in half of the tomato paste, place on a baking sheet, and roast for 20 minutes.
  • Toss the vegetables in the other half of the tomato paste, place on a baking sheet, and roast for 20 minutes along with the bones.
  • Add everything to a big stock pot and cover with cold water.
    Always start with cold water. This helps keep the broth clear and not cloudy. The amount of water used and the length of simmering time will determine the intensity of the broth.
  • Add the bay leaves and peppercorns, and any additional items.
  • Bring to just a boil and reduce the heat to a simmer. Simmer gently (bubbles should barely break the surface at irregular intervals)
  • Simmer for 6 hours, skimming the top as needed.
  • Strain the broth through a fine mesh strainer and cheesecloth. Place in a large bowl and chill covered overnight in the refrigerator.
  • The next day, scrape off the accumulated fat from the top of the stock and discard. Divide the broth into freezer-safe containers (leaving at least 1/2-inch for expansion), label, and freeze. Or, refrigerate and use within 4 days.
  • If you like, you can put it back into the pot and reduce it by half. This will be very concentrated, and 2 tbsp added to water will make 2 cups of stock. You can watch the video to see the result of this. This is how I make mine because it takes up less space in my small freezer.
Keyword chicken stock
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