Homemade Chicken Stock Recipe

I have to tell you, I'm really not one to toot my own horn but today I'm tooting away :)  I did it .... I finally made my own chicken stock!!  For those of you who have been making your own you're probably thinking, "ummm what's so hard about that?!"  The answer is .... absolutely nothing, yet I still kept screwing it up.  This time I got the low down on what not to do and it turns out I was doing all of them and my stock was cloudy!! 

So here are the top 5 things not to do, if you want clear stock!
1.  Always start with cold water
2.  Do not cover the pot
3.  Do not stir the stock
4.  Do not boil the stock
5.  Do not salt the stock

Nothing beats homemade chicken stock and once you're following good instructions, it's super easy!  Store bought chicken stock is full of sodium and other artificial ingredients.  Not to mention, most of the time it comes in cans with chemicals in the liners.  Making it at home is a great way to avoid these unwanted ingredients and it just tastes better!

Homemade Chicken Stock Recipe (Makes right around 3 quarts - give or take)
What you will need:
* 10 quart sauce pot
* Chicken carcass and parts if you have them ( I used the carcass from my Costco rotisserie chicken)
* 2 large yellow onions
* 4 Carrots, peeled
* 3 ribs of celery (leaves and all)
* 1 bouquet garni (thyme, parsley, bay leaf)
* 8 black peppercorns

 

 

Instructions:

* Put your chicken parts in your stock pot and cover with water.  Add a few extra cups because some of the liquid will evaporate. Place on high heat and bring to a boil.  Once it has boiled turn down to a simmer and with a ladle or a spoon skim off the scum and chicken fat that has risen to the top. 

* While you are waiting for the water and chicken to come to a boil, rough chop the onions, carrots, and celery (leave them big and chunky).

 

 

 

* Place all the rough chopped vegetables in with the chicken and water.

* Next add the bouquet garni:  3 fresh sprigs fresh thyme, 8 sprigs and stems fresh parsley and one dried bay leaf (you can tie together or let float).

* Add 8 black peppercorns; bruise peppercorns with flat side of your chefs knife.

 

 

 

* After stock has simmered for a minimum of 8 hours and up to 24 (you want it to be nice and rich), turn off the heat.  (If you don't want to leave it on overnight, you can put in the fridge at the end of the first day and start again in the AM.  You are only on a simmer though so I just left it on all night).

* Put a strainer over a big pot and strain out all of the big pieces first, discard the chicken and veggies.  Then cover your strainer with cheese clothe, or paper towel and strain a few more times to get out the smaller particles (if using paper towel change).

* Chill the stock uncovered in an ice bath or in a refrigerator, until the fat congeals on the surface.  Scrape off with a spatula or spoon.

 

When the stock is cooled portion into 1 quart containers, date, label and freeze for future use.