- Prep Time: 10 Minutes
- Cook Time: 4 Hours
- Total Time: 4 Hours 10 Minutes
- Fridge Friendly: 4 Days
- Freezer Friendly: 3 Months
- Servings: 10 Cups
Cost Per Person: ¢
- ¢: pennies
- $: less than $4
- $$: less than $7
- $$$: less than $10
- $$$: over $10
Why Homemade Chicken Stock?
It’s much more flavourful than any store-bought stock or broth.
Why I Love This Recipe
With just one chicken you can not only get a great broth for the base for so many soups, but you can make excellent chicken sandwiches with the meat. I even love the vegetables from this stock. They are so flavourful and they just melt in your mouth.
Why You'll Love This Recipe
Every single part of the chicken is used making it very economical. It makes more than one meal. The stock can be frozen for months.
Ingredients
- 1 4 to 5 lb (2kg.) Whole Chicken
- 2-3 Carrots
- 2-3 Celery Stocks
- 1 Large Onion
- 1 Bay Leaf
- 2 Cloves Garlic
- 1 tbsp. Salt
- 12 Cups Water
Directions
In a stock pot add the chicken and all other ingredients. Depending on the size of your chicken you may have to add more water. You want the chicken to be completely covered. Bring to a boil, then simmer, slightly covered for 4 hours. Give it a stir periodically. You will see a bit of foam bubble to the top, using a wide spoon, remove and discard it.
About halfway through cooking, add another cup of water if necessary. You want to make sure that the chicken is mostly covered in the stock.
Once cooked, grab another deep pot or a deep bowl, and using a fine mesh colander, strain all of the contents into the new pot. I do this in the sink because it tends to splash a bit. Let the stock cool then put it in the fridge until completely chilled.
Now for the contents that are left from pouring out the stock. Once cooled and you can handle the chicken, remove the carrots and celery and the chicken. The chicken will easily come away from the bone. Place in a container and use to add to chicken noodle soup, chicken sandwiches, add to a salad like Caesar, Cobb, or Asian.
Back to the stock – remove from the fridge and you will see that the fat has solidified and is sitting at the top of the broth. You want to remove all of this fat. It has no flavour and will make the stock greasy. Your stock is now ready to use! Or you can refrigerate it for up to 4 days or freeze it for up to 4 months.
Cook's Notes/Tips
Don’t throw out roasted chicken or turkey carcasses! You can follow this recipe using those and get amazing results!
Chicken stock can be used for soups, stews, sauces, cooking grains using stock instead of water, vegetable dishes.
