Make Chicken Stock Recipe from Scratch
This is truly so easy to make. My version of chicken stock sets you up for at least two chicken meals throughout the week, and chicken stock to boot! We love using homemade chicken stock in a variety of recipes, including Spanish Rice and Zuppa Toscana.
Best Way to Make Chicken Stock
Start with one whole chicken. Remove from package, rinse and place in a stock pot. Cover with water, and bring to a boil. Once you have a nice boil, reduce heat slightly to medium high but maintain the boil. Cook for about an hour total, or until juices run clear.
Next, remove the chicken from the water. Using a couple of forks, remove chicken meat from the carcass, cover and refrigerate for later use.
Return chicken carcass to the stock pot, add an onion, a few carrots, pinch of rosemary and celery. Reduce heat and simmer for 3 hours or more, depending on how much you want to reduce the stock. Sit back and enjoy the lovely aroma that will fill your house!
Cool in the refrigerator until a layer of fat forms. Remove this layer, and then pour in freezer jars or other container. Cooking with our homemade chicken stock recipe makes everything taste better. Enjoy.
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Jessica McCoy is the publisher and primary editor behind All She Cooks. She enjoys recipe development, food photography, as well as food and travel writing. You can find Jessica on Facebook, Pinterest, Twitter, and Google +.
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CdnMomsCook
I’ve tried this before, but have found that it doesn’t taste very good – I must be doing something wrong!!!
Jessica
You know, I’ve learned so much about cooking with spices in the last few months. If if doesn’t taste good to you, I’d always start with adding some salt. I don’t add any salt to my stock when I’m making it, so when I’m making recipes with it, I always add salt. Not a ton, but a good 1/2 to 1 teaspoon depending on how much stock I’m using. I doubt you’re doing anything wrong. 😉