How to make Chicken Stock at Home

Chicken stock is a thick broth that is made by simmering chicken bones and meat that is mixed with vegetables. After hours of simmering the resulting liquid or soup is what we call chicken stock. Today we learn how to make chicken stock at home

The chicken Stock recipe you are about to learn is full of deep flavours and provides a perfect base for soup. You may use leftover bones from roasted chicken, but at least half of them should be raw. chicken feet, heads and wings, are high in gelatin.

Ingredients for making Chicken Stock

• chicken  carcasses or whole, including necks and backs
• 1 large onion, Quartered
• 4 carrots, peeled and cut in ½
• 4 ribs of celery cut into ½
• 1 leak, cut into ½ lengthwise
• 10 springs fresh thyme
• 10 springs fresh parsley with stems
• 2 bay leaves
• 8-10 whole black pepper seeds
• 2 cloves of garlic, peeled
• 2 gallons of cold water

How to make chicken stock at home step by step

Step 1: Get a Whole Chicken or Chicken Parts

Choose what you will be using for your chicken stock, and decide which parts of the chicken you want to use. U may also use whole chicken.  Decide if to use a fresh one or a roasted one. A mixture of both fresh and roasted chicken parts will give a better flavour.

Step 2: Fill the cooking Pot/pan

Place the whole/parts of the chicken, vegetables, and aromatics into your largest cooking pot, then cover with water being sure to leave a few inches above the water so it doesn’t boil over.

Step 3. Bring to a Boil, Reduce to Simmer

Set the cooking pot on the stove, bring it to a boil, and then reduce the heat to a simmer. Allow it to simmer for at least 4 and up to 24 hours.

If you use a whole chicken, remove the meat from the chicken after about 2 hours to prevent overcooking it. After you remove the meat put everything back in the pot to continue cooking the stock.

How to remove meat from a whole chicken

1. Carefully remove the whole chicken from the pot and set it on a large cutting board. It will be very hot, so let it cool a bit before you handle it.
2. Use two forks or a knife to remove as much of the cooked chicken meat as possible. The meat will be nicely poached. You can shred it or just cut it up.
3. Put the meat in an airtight glass container. Let it come to room temperature before storing it in the refrigerator, where you can keep it for up to three days. You can also use it right away after your stock is done if making soup.
4. Be sure to place all of the bones, skin, juices, and everything else back into the pot after removing the meat to continue making chicken stock.

Step 4: Simmer for 4-24 Hours, Then Strain

Keep the pot covered with a lid while it simmers to prevent your stock from evaporating. If you notice the liquid reducing too much, you can add a few cups of water at any time during the process.

After simmering for at least 4 hours, strain your stock through a fine-mesh strainer, colander, or cheesecloth into a large bowl or pot.

Discard everything that was in the pot

 Except for the liquid, you just strained. The veggies, herbs, and bones are no longer usable for other recipes

Storing the chicken Stock

Strain stock through a fine mesh strainer into another large stockpot or heatproof container discarding the solids. Cool immediately in a large cooler of ice or a sink full of ice water to below 40 degrees. Place in refrigerator overnight. Remove solidified fat from the surface of the liquid and store it in a container with a lid in the refrigerator for 2 to 3 days or in the freezer for up to 3 months. Prior to use, bring to a boil for 2 minutes. Use as a base for soups and sauces.