For more flavor and less sodium, making chicken stock from scratch needn’t be complicated. Sure, it takes a bit more time, but it’s certainly worth it. Here’s a simple recipe to help you make your first chicken stock.

  • Chicken carcass and scraps
  • 4 stalks celery
  • 3 carrots
  • 2 onions
  • 4 cloves garlic
  • 2 bay leaves
  • ½ tablespoon dried rosemary
  • ½ tablespoon dried parsley
  • ½ teaspoon dried thyme
  • Pepper
  • 12 cups water

You will also need a cutting board, sharp knife, large pot and a spoon that can withstand heat. If you have a skimmer, have it handy too to remove fat from the stock.

Step 1: Get Your Ingredients Ready

If you have chicken pieces or a roast chicken carcass, throw it into the pot. If there is a lot of skin, you may want to remove some as it makes for an oily stock. If you plan to make soup, you should set aside some chicken pieces to add to your soup later.

Next, get your vegetables ready. Chop the celery. No need for finely cut pieces, just chop it roughly and you’re good to go.

Next, chop your carrots. You don’t need to peel them, just chop and that’s it.

Now, peel and chop the onions. Big pieces are good.

Peel the excess skin off 4 cloves of garlic.

Step 2: Add Vegetables and Water

Add the vegetables to the pot.

Now, add the 12 cups of water.

Step 3: Add Seasonings

Next, you’re ready to add the seasonings. These seasoning really enhance the flavor of the meat and vegetables, making it unnecessary to add any commercial stock to your own from scratch version.
Add the bay leaves.

Add the rosemary.

Add the parsley.

Add the thyme.

Finally, sprinkle with pepper, according to your taste.

Step 4: Boil

Bring everything to a boil and simmer for about 3 hours or if you have time, go up to 4 hours for more flavor.

Skim any fat of the broth as you go.

Top off the water as it evaporates as well.

Step 5: Strain and Use or Freeze
Once you’ve finished the boiling process, strain the soup well and discard all the vegetables, bones, etc.

Now you can use your broth. If you aren’t using it right away, allow it to cool for about 45 minutes and place in airtight containers. Refrigerate for up to 5 days or freeze up to 3 months.

TIP: For freezing, portion your broth for the recipes you’ll be using. That way, you’ll have just the right amount when you thaw. To thaw, leave in refrigerator overnight.

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