Homemade Chicken Stock Recipe

Step 1

In a large stock pot over medium heat add the chicken bones, veggies, aromatics, seasonings, and then cover everything with water or chicken broth by a few inches - this will be between 8-16 cups of water.(if you are using the bouillon cubes instead of chicken base, add those now)

Step 2

Add optional add in's if using:

Step 3

Bring the pot to a simmer, then reduce the heat to low. Skim any scum that has accumulated on the top of the stock.*Scum is a white or dirty looking foam that can occur within the first hour or two of cooking chicken.

Step 4

Cover and cook on low for 4-6 hours, up to 8 hours.

Step 5

During the last hour of cooking stir in the chicken base, if using.

Step 6

Taste the chicken stock and see if you want to add any seasoning; kosher salt, pepper or more chicken base.

Step 7

Remove from the heat and let cool for 15 mintues.

Step 8

Place a fine mesh strainer over a large bowl. Ladle or pour the stock through the strainer, removing the solids from the liquid. Discard the solids.

Step 9

At this point you can use the stock right away or store it for later.

Step 10

It is a good idea to remove some of the fat that extracted during the cooking.

Step 11

Cooling method: for removing any fat you can pop it in the fridge.In a couple hours the fat will harden on the top and you can skim it off and discard.

Step 12

Fast cooling method: Place the bowl of chicken stock over a large bowl full of ice. As it cools the fat will float to the top and start to solidify.

Step 13

Fast method: Use a fat separator to remove the fat from your chicken stock.

Step 14

Store your chicken stock in the fridge for up to 5 days. I like to use large mason jars to store in the fridge.Pro Tip: don't worry if your stock turns into jelly in the fridge. That's a good thing! It means your stock is full of collagen. It will return to it's liquid state upon reheating.

Step 15

To keep your stock longer, store it in the freezer for up to 6 months. Souper Cubes or gallon Ziploc baggies work great in the freezer.Pro Tip: freeze it in smaller 2-4 cup portions so that you don't have to thaw the whole batch to just use a couple cups.