Homemade Basics: Chicken Stock

Chicken stock is a pantry essential for me, as I incorporate it into a wide variety of dishes. I often use it in place of water when cooking rice and grits to significantly enhance their flavor. Homemade chicken stock is also my secret ingredient for an exceptionally special chicken noodle soup.

If you've never made chicken stock from scratch, you're in for a delightful surprise! It's incredibly easy to prepare and yields a truly delicious result. I typically use the leftover bones from my herb roasted chicken, though a whole uncooked chicken can also be used. It's simply a matter of personal preference; either method will produce a delicious stock!

Ingredients

1 whole chicken or the remaining bones of a roasted chicken
2 Carrots, cut into large pieces
2 Celery Stalks, cut into large pieces
1 Large Onion, peeled and quartered
8-10 Garlic cloves, smashed
5 Whole Peppercorns
1 Bunch Fresh Flat-Leaf Parsley*
16 cups water

Directions
Add all the ingredients to a large stockpot or dutch oven on medium heat.  Once the mixture starts to bubble turn the heat down to medium-low or until there are only a few bubbles occasionally coming up from the pot.  Cook the mixture for about 3-4 hours until the color of the broth has darkened in color.  Let the mixture cool for about 30-45 minutes.  Using a large fine mesh strainer.  Strain the mixture into a large bowl.  Divide the mixture into desired portions.  I used plastic 2 quart soup containers.  Refrigerate for up to 1 week or freeze for up to 6 months.

*You can use leftover parsley steams for this stock.

Recipe Source:
Method Adapted from:
How to Cook Everything