Chicken Stock Recipe

Chicken stock recipe after it has cooked over stove top

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4.89 from 9 votes

A simple, rich homemade chicken stock made from staple kitchen ingredients such as onion, garlic and celery.

Prep Time30

Cook Time1 45

Total Time2 15

Course: Main Course

Cuisine: American, Southern

Servings: servings

Calories: 120kcal

Author: Jocelyn Delk Adams

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