Chicken Stock Recipe

4.89 from 9 votes

A simple, rich 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

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 and can be pulled apart easily with a fork.
Remove pot from heat and uncover for one hour. Then put cover back on and place in refrigerator overnight. Look at notes below if you are pressed for time and do this part the day of.
Next day, put pot on low heat just to warm through and reliquify the stock. Once warmed to room temperature, you can begin the deboning process.
Remove all of the skin, veins, and bones leaving just the meat. Then pull apart the meat and set aside meat in a bowl. Make sure the chicken stays moist by just adding a few tablespoons of homemade stock to the shredded chicken.
Lastly take the remaining stock and strain removing all vegetables, etc leaving smooth stock.

There are other ways to inject flavor. Add citrus notes with lemons, limes or oranges or even more essence with ginger to make the stock your own.