Chicken Stock Recipe

A steaming hot bowl of comforting chicken stock ready as is or for soup.

Forget the store-bought stuff with this easy homemade recipe. This stock tastes like you put hours of love into your cooking, even if the rest of the dinner came from the freezer.

Makes 10-12 cups of stock

Course Appetizer

Cuisine Asian

Diet Gluten Free

Prep Time 20

Cook Time 3

Total Time 3 20

Servings

Calories 183kcal

Author Imma

Ingredients

2 pounds (900g) chicken parts such as wings, backs, bones, legs, and thighs
1 tablespoon (15ml) cooking oil
1 large yellow onion, chopped
4 medium cloves garlic, crushed
2 large carrots, chopped
2 large stalks celery, chopped
1 bunch parsley
3 sprigs thyme
2 bay leaves
20 cups (4-5L) water (more or less, depending on the size of your pot)
1 tablespoon (15ml) apple cider vinegar (optional)

Instructions

If your chicken hasn't been cooked already, browning it will deliver more flavor. Roast it in the oven for 30-40 minutes on a greased or parchment-paper-lined baking sheet. To do it on the stovetop, heat a tablespoon of oil in a large stockpot and sear the chicken until browned.
Add the onions, garlic, carrots, celery, parsley, thyme, and bay leaves, and saute for about 2 minutes. If they start burning, add a little water and scrape up all the bits (affectionately called fond).
Add about 20 cups of water or whatever your pot will hold. Optionally, add a tablespoon of vinegar to extract collagen from the chicken bones better.
Bring to a boil, reduce the heat to low, and simmer uncovered for 3-4 hours. Add water as needed.
Allow it to cool, then strain the stock through a fine mesh strainer into a large bowl or pot. Discard the chicken bones and meat (you could use the chicken, but it will be tasteless by now).

Notes

You can also save bones and vegetable scraps in the freezer until you have enough to fill a stockpot.
Leeks aren't always easy to find, but they add a silkiness to broth that is divine.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition