Description

Homemade Chicken Stock is a rich and flavorful base made from a leftover chicken carcass, vegetables, and seasonings. This easy-to-make stock is perfect for soups, stews, gravies, and sauces, adding depth to your meals with minimal effort.

Ingredients

1 leftover chicken carcass

1 large carrot, broken in half (no need to peel)

1 celery stick, roughly broken

1 onion, sliced in half (no need to peel)

1 tsp salt

½ tsp black pepper

Optional:

Any leftover drippings or juices from the roasting pan

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Instructions

Prepare the Ingredients: Place the chicken carcass, carrot, celery, and onion into a large stockpot. Add enough cold water to cover the ingredients.
Season: Add the salt, black pepper, and any leftover pan drippings for extra flavor.
Simmer: Bring the pot to a boil, then reduce the heat and simmer uncovered for 4–5 hours. The liquid should reduce by about three-quarters.
Strain: After simmering, let the stock cool slightly and then strain through a fine-mesh sieve to remove the solids. Press to extract as much liquid as possible.
Store: Transfer the strained stock to clean jars. Refrigerate for 3-4 days or freeze for up to 3 months.

Notes

For extra flavor, add fresh or dried herbs like thyme, rosemary, or bay leaves during simmering.

For a richer stock, add chicken feet or more bones.

Vegetables like leeks, garlic, or parsnips can also be added for added depth of flavor.

Nutrition

Serving Size: 1/2 cup
Calories: 40
Sugar: 2g
Sodium: 700mg
Fat: 2g
Saturated Fat: 0g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 2g
Fiber: 1g
Protein: 4g
Cholesterol: 15mg