Description
A rich and flavorful homemade chicken stock perfect for soups, stews, and sauces.
Ingredients
Scale
For the Crust:
- 1 whole chicken carcass (or 2 lbs chicken bones)
- 1 large onion, quartered
- 2 carrots, roughly chopped
- 2 celery stalks, roughly chopped
- 3 garlic cloves, smashed
- 1 bay leaf
- 1 tsp black peppercorns
- 2 sprigs fresh thyme
- 8 cups cold water
- 1 tsp salt (optional)
Instructions
1. Prepare the Crust:
- Place chicken carcass or bones in a large stockpot.
- Add all vegetables, garlic, bay leaf, peppercorns, and thyme to the pot.
- Pour in cold water until ingredients are fully submerged.
- Bring to a boil over high heat, then reduce to a low simmer.
- Skim off any foam or impurities that rise to the surface.
- Simmer uncovered for 3-4 hours, occasionally skimming fat.
- Strain the stock through a fine-mesh sieve into a large bowl.
- Discard solids and let stock cool before storing or using.
Notes
You can customize the seasonings to taste.