Homemade Chicken Stock Recipe - How To Make Chicken Broth!

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner, while chicken thighs are often less expensive.

bay leaves

💰Cheaper: dried basil

Dried basil can mimic some flavors of bay leaves.

carrots

💰Cheaper: frozen carrots

Frozen carrots are often more affordable and have a longer shelf life.

parsley

💰Cheaper: dried parsley

Dried parsley is a cost-effective alternative.

Gather 2 chicken carcasses and place them in an airtight container or bag to freeze until ready to use.

Rinse the chicken carcasses before using them for stock.

Cut 1 whole onion in half, leaving the skin on for easier straining later.

Chop 2 stalks of celery into large chunks, leaving the ends and leaves on for extra flavor.

Chop 3 large carrots into big chunks without peeling them.

Cut a whole head of garlic in half to expose the cloves.

Gather fresh rosemary, thyme, and store-bought parsley, along with 3 bay leaves and 1 tablespoon of whole peppercorns.

Place all ingredients into a large stock pot and fill it with water until everything is covered.

Bring the pot to a boil over high heat, then reduce to a simmer.

Let the stock simmer for 4-5 hours, skimming off any foam as needed.

After 4 hours, use a slotted spoon to remove the large pieces like the chicken carcasses, onion, celery, and carrots.

Pour the remaining liquid through a sieve into another pot or container to catch smaller pieces.

Taste the stock and adjust salt levels as needed, adding a couple more pinches of salt if desired.

Allow the stock to cool slightly to strain off some of the fat before storing.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary