Homemade Chicken Stock Recipe
An easy chicken stock recipe provides a versatile base for soups, sauces, and other culinary uses.
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Instructions
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Create a sachet by tying thyme, peppercorns, clove, parsley stems, and bay leaf into cheesecloth.
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Place chicken bones in a stockpot, cover with approximately 5 quarts of cold water, bring to a boil, then immediately drain.
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Return the blanched bones to the pot, cover with fresh cold water, bring to a boil, then reduce to a simmer.
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Skim any surface scum, then add chopped carrots, celery, onion, and the tied sachet to the pot.
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Simmer for approximately 4 hours, continuously skimming impurities and adding water to keep bones covered.
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Remove from heat, strain through a cheesecloth-lined sieve, cool rapidly, then refrigerate or freeze the stock.