Grandma’s Homemade Chicken Stock recipe is a rich, golden stock for making soups, pasta and rice come alive with savory flavor.
We’ve been spending time lately making stock, anticipating all the amazing dishes we’ll be savoring as the weather cools. When the pumpkins and Mums start hitting the stores, we begin dreaming of cozy soups, steaming pasta and our favorite Creamy Ham and Corn Risotto.
Make this stock recipe ahead of time and freeze it. It’s like money in the bank! You’ll have all the stock you need for weeks. Freeze a few cups in ice cube trays. Just pop out a cube or two to quickly add tons of flavor to skillet and slow cooked dishes.
Making Homemade Chicken Stock Takes Only A Few Easy Steps
Sticking to my promise to deliver simple and easy recipes, this recipe is just that. It takes a little time, but most of that is spent just kicking back and enjoying the amazing smell of the pot boiling away. Just follow these steps:
- Gather the ingredients your using for the stock.
- Chop up the veggies and cut the garlic and onions in half.
- Add all the vegetables, spices and whole chicken to a large stock or pasta pot and pour over the water.
- Bring the pot to a boil, then reduce the heat to simmer for a few hours.
- Strain out the solids leaving only the delicious stock.
- Allow your stock to cool then skim off any visible fat (optional)
- Package into freezer containers, label and freeze until you need it.
Tips for Making the Best Homemade Stock
- Leave the veggies unpeeled. Just wash, cut into large pieces and throw them on the roasting pan.
- Quarter the onion and leave the skin and root attached for a rich, dark stock.
- Add different herbs and spices to make this savory chicken stock your own.
- Resist the urge to add more water as it simmers, the stock is supposed to condense with intense flavors.
More Easy Stock Recipes
Grandma’s Homemade Chicken Stock
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- 5 pound whole roasting chicken, or equal amount of bone-in, skin-on chicken pieces
- 4 medium carrots, each cut into 3 pieces
- 3 medium celery stalks, each cut into 3 pieces
- 2 large onions, unpeeled, cut in half
- 1 large garlic head, unpeeled, cut in half (optional)
- 6 sprigs fresh parsley
- 6 sprigs fresh thyme
- 2 whole Bay Leaf
- 1 tbsp kosher salt
- 1 tbsp black peppercorns
- Place chicken and all other ingredients into large (16 quart) stockpot. Add 6 quarts water. Bring to a boil, then reduce heat to simmer. Cook partially covered for 1-1/2 to 2 hours, until the chicken is fully falling off the bones. As it cooks, skim off foam or impurities off the top.
- Set aside until slightly cooled. Remove as many solids as possible with tongs and discard. Strain the remaining liquid through a sieve and throw away any remaining solids.
- Transfer liquid to storage contains. Cover and refrigerate up to one week or label and freeze for up to 3 months.
NUTRITION INFORMATION PER SERVING
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