The Secret to Perfect Homemade Smoked Chicken Stock

Prepare the smoker according to the manufacturer's instructions.

Season the whole chicken with smoked salt and black pepper.

Place the chicken in the smoker and smoke for 3-4 hours until fully cooked.

Remove the chicken from the smoker and let it cool slightly.

Shred the meat from the chicken and set aside for later use.

In a large stockpot, combine water, onions, carrots, celery, garlic, bay leaves, and thyme.

Add the smoked chicken carcass to the stockpot.

Bring the mixture to a boil over medium-high heat.

Reduce heat to low and simmer for 4-6 hours, skimming off any foam that rises to the surface.

Add mushrooms, corn, and tomatoes to the pot during the last hour of cooking.

Strain the stock through a fine-mesh sieve into another pot or container.

Discard the solids and let the stock cool to room temperature.

Store the stock in the refrigerator for up to a week or freeze for longer storage.

Spice Level:

Allergens