I know, I know. Making chicken stock from scratch can seem time-consuming and difficult but I promise you that it is neither. By investing just a bit of your time and a few ingredients, you can create a flavor-packed stock that comes far from your store-bought version. Plus once you add in everything, this baby cooks over the stove until ready! This stock is the perfect base for any chicken soup or for my family’s cornbread dressing!
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How To Make Chicken Stock
Step 1: Begin by cleaning and rinsing chicken thoroughly with cold water. Remove carcass, gizzards, necks, feathers, etc. from inside and outside of chicken. Next add the whole chicken breast down to a 8 quart sized pot.Next add the whole chicken breast down to a 8 quart sized pot.
Fill pot with 12 cups of water ensuring chicken is fully submerged and covered with liquid.
Break celery into fourths and add to water. Cut onion in fourths and add to water. Next add butter, garlic, bouillon cubes and pepper to pot.
Step 2: Bring pot to boil over high heat. Once water begins boiling, reduce heat to medium low and cover. Occasionally stir seasonings (sometimes will stick to the sides of the pan) in the pot and cover during cooking time. Cook for 1 hour and 30 – 45 minutes or until breast meat is tender and can be pulled apart easily with a fork.
Step 3: Lastly take the remaining stock and strain removing all vegetables.
Step 4: Once strained, you have your finished stock which you can use in any recipes you want.
Chicken Stock Recipe
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Ingredients
- 1 thawed chicken 5-6 lbs
- 3 large celery stalks
- 1 large sweet onion peeled
- 3/4 cup salted butter
- 1 tbsp minced garlic
- 8 chicken bouillon cubes
- 1 tbsp plus 1 teaspoon black pepper
Instructions
- Begin by cleaning and rinsing chicken thoroughly with cold water. Remove carcass, gizzards, necks, feathers, etc. from inside and outside of chicken.
- Next add the whole chicken breast down to a 8 quart sized pot.Next add the whole chicken breast down to a 8 quart sized pot.
- Fill pot with 12 cups of water ensuring chicken is fully submerged and covered with liquid.
- Break celery into fourths and add to water. Cut onion in fourths and add to water.
- Next add butter, garlic, bouillon cubes and pepper to pot. Bring pot to boil over high heat. Once water begins boiling, reduce heat to medium low and cover. Occasionally stir seasonings (sometimes will stick to the sides of the pan) in the pot and cover during cooking time.
- Cook for 1 hour and 30 – 45 minutes or until breast meat is tender.
- Lastly take the remaining stock and strain removing all vegetables, etc leaving smooth stock. You can use the veggies and chicken for anything you want at this point which we usually put in cornbread dressing or in chicken and dumplings.
Notes
How to Store
Chicken Stock can be made in large batches and stored for future uses. It can be stored in the refrigerator for 4-5 days, frozen 6-9 months or pressure-canned for 1 year. Be sure to completely cool your stock and then transfer it to either air-tight plastic containers, glass jars (ones without shoulders) or in freezer bags that will lie flat in the freezer. Defrost the stock on a rimmed baking sheet to catch leaks and don’t rush the process by placing the stock in a bowl of hot water (it’ll result in a watered down stock).Nutrition
Recipe Tips
Looking to add a little extra kick to your stock? I’ve got just the thing for ya.
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Add Ons: Add leafy greens such as celery tops, fresh parsley or even carrot tops for a fresher, earthier flavor.
Want to Change Flavors? Try Ginger! It is a wonderfully fragrant option that lends delicate flavor.
Another Fruity Tip: Include a few fruit peels like orange, lemon or even apple. This adds a slight sweetness and an acidic/citrusy kick that is sure to please.
Never be afraid to explore and make it your own!
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This is a very flavorful chicken stock in my opinion. I followed everything mentioned in the recipe. The only difference was the I used peppercorns instead of black pepper. AWESOME RECIPE!! Thank you for sharing! HAPPY HOLIDAYS!