Homemade Chicken Stock

If you have ever wondered how to make homemade chicken stock I am here to show you how easy it is. Using a few simple ingredients such as a chicken carcass, carrots, celery, onions, bay leaves, garlic and peppercorns you are making chicken stock. 

Also check out my recipe for turkey stock. Once you learn to make one type of stock, the possibilities are endless! 

Have you ever looked at your picked over chicken carcass and wondered...

"There HAS to be something else to do with this thing. I worked so hard to roast it, bake it, grill it, etc. It had GREAT flavor. It would be a shame to throw it away."

No? It is just me?

I am always looking to get the most out of everything. Even my chicken carcass.

It is super simple to make home made chicken stock, it just takes time a a few extra ingredients.

Now you can freeze it in portions that you are use to using. i.e.. 2 cups, just be sure to cool it completely before you pop it in the freezer.

OR

You can process it in quart jars (or pints) in a hot water bath. I process my chicken stock in quarts for 20 minutes.

If you don't have a 12 quart pot like mine, use what you have. Just adjust your ingredients to fit in your pot but not the cook time.

Now, every time I roast a chicken or make grilled chicken I DO NOT make chicken stock.

A lot of time I do. But sometimes I JUST don't have time time or energy. If you don't have the time TODAY to make chicken stock but you have time NEXT week, pop the chicken carcass in the freezer and pull it out next week when you have time.

Now to make this 'fat free' chicken stock be sure to skim the fat off the top after you open the jar to use the stock.

Roasted Chicken vs. Baked Chicken

I wanted to show you the difference the type of chicken you use makes in the color and flavor of your stock. The stock on the left I used the carcass of a roasted chicken from Sam's club. The stock on the right I used a baked chicken.

The one on the left will have a different depth of flavor. It will be more toasted and have a more 'chicken' flavor.  I will use this one when the chicken stock is the focus of the dish. I will use the baked chicken stock in a recipe that the flavor of the stock isn't as 'important'.

For the cost of a few extra ingredients (that I already had on hand) PLUS my time I was able to make home made chicken stock with out extra salt, artificial flavors or preservatives.

Homemade Chicken Stock

Sarah Mock

Using a few simple ingredients such as a chicken carcass, carrots, celery, onions, bay leaves, garlic and peppercorns you are making chicken stock. 

5 from 1 vote

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Note From Sarah

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Prep Time 10 mins

Cook Time 5 hrs

Total Time 5 hrs 10 mins

Cook ModePrevent your screen from going dark, toggle to button to the right to turn GREEN

Course Canning Recipes

Cuisine American

Servings 5 quarts

Calories 21 kcal

HELPFUL KITCHEN TOOLS

Granite Ware Stock Pot

Ball Preserving Starter Kit

Canning Jar Lifter

4 ounce ball jars

Ball Mason 8oz Jars

Canning Funnel

Granite Ware Stock Pot

Ingredients

  

1x2x3x

• ▢ 2 Chicken Carcass with skin
• ▢ ½ small bag of Mini Carrots (or 3 regular carrots)
• ▢ 4 Ribs Celery (cut in large chunks)
• ▢ 2 Cloves Garlic (skins removed)
• ▢ 2 Onions (cut in chunks)
• ▢ 3 bay leaves
• ▢ 10 peppercorns
• ▢ Water

Instructions

 

• Use the largest stockpot you own.
• Place all ingredients in the pot and cover with water.
  2 Chicken Carcass with skin, ½ small bag of Mini Carrots, 4 Ribs Celery, 2 Cloves Garlic, 2 Onions, 3 bay leaves, 10 peppercorns, Water
• Bring to a slow simmer and let simmer for a minimum of 3 hours but up to 5 is recommended.
• Remove all ingredients and compost the vegetables.
• Strain the stock through a mesh strainer.

Nutrition

Serving: 1quartCalories: 21kcalCarbohydrates: 5gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 5mgPotassium: 80mgFiber: 1gSugar: 2gVitamin A: 20IUVitamin C: 4mgCalcium: 15mgIron: 1mg

Nutrition Disclosure

Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.

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published March 2013