Who doesn't love having homemade chicken stock readily available for cooking? Here, I'm about to share with you my tried and true homemade chicken stock recipe! So keep reading!
- leftover bones and pan drippings
- 1 whole garlic clove
- 1 medium onion with skin on
- 3 medium sized carrots
- 2 stalks of celery
- 1 teaspoon whole black peppercorns
- 2 tablespoon Organic Cider vinegar
- 1 dry laurel leaf (optional)
- In a Dutch oven, place chicken bones and pan drippings, garlic clove, whole onion, carrots, celery, whole black peppercorns, apple cider vinegar and laurel leaf. Add enough water to the pot to cover all of the ingredients, leaving one inch from the top of the pot.
- Place the Dutch oven on medium high heat, uncovered, and let it boil. Using a strainer or meshed ladle, skim the foam from the stock, then lower heat to simmer, and cover the pot. Continue to skim the foam from the stock every few minutes for about an hour, until stock is clear off foam.
- Let the stock simmer in very low heat for a minimum of 4 hours up to 12 or maybe even 24 hours. I'm old school and I let my stock simmer on top of the stove for 24 hours.
- After your desired time of simmering the stock, you can let it cool then strain. I let mine cool in the fridge. This allows me to be able to skim the solidified fat which forms on the top of the stock. An added healthy benefit! Then I strain all the bones and veggies.
- NOTE:Using the onion with the skin on gives the stock a nice golden color. If you want clear chicken stock, then leave the skin off the onion.
- Peeling the carrots gives the broth a sweeter taste.
- Leaving the carrots unpeeled, gives the broth a golden color and provides more nutrients, especially if using organic carrots.
- Divide up the stock in ziplock baggies and freeze for later use.
- Prep Time: 5 minutes
- Cook Time: 4 to 24 hours
- Category: Soup
- Method: Simmering
- Cuisine: American
Keywords: Homemade Chicken Stock