How to Make Homemade Chicken Stock from Nonna's Italian Kitchen

whole chicken

🥗Healthier: skinless chicken parts

💰Cheaper: chicken backs

Using chicken backs reduces cost while still providing flavor.

carrots

🥗Healthier: parsnips

💰Cheaper: frozen carrots

Frozen carrots are often cheaper and still provide sweetness.

celery

🥗Healthier: fennel

💰Cheaper: celery hearts

Celery hearts are less expensive and still add flavor.

onions

🥗Healthier: shallots

💰Cheaper: yellow onions

Yellow onions are more economical and work well in stock.

Gather your ingredients: chicken, beef roast, soup bones, carrots, celery, onion, and parsley.

Fill a tall pot 3/4 full of water.

Add the whole chicken to the pot without cutting it up.

Add 3 huge soup bones to the pot.

Cut the beef roast into thirds and add it to the pot.

Cut the carrots into thirds and add them to the pot.

Add celery plus the leaves, cut into thirds.

Cut 2 large onions into quarters and add them to the pot.

Add one bunch of Italian flat leaf parsley, removing the stems, and stir everything well.

Cook on a low to medium simmer for almost 3 hours, adding a good bit of salt.

After 3 hours, carefully remove all the ingredients using a large skimmer or spatula.

Strain the stock through a huge strainer into another pot, being cautious of the hot liquid.

Set a colander over another big pan and line it with a thin tea towel.

Pour the stock over the tea towel, about 4 cups at a time, to strain it.

If the towel gets plugged up, swirl it around to help the liquid pass through.

Repeat the straining process a second time with the same tea towel.

Get another clean thin tea towel and strain the stock again to ensure clarity.

Taste the stock and add more salt or a little nutmeg if desired.

Use the stock immediately for soup or freeze it for up to six months.

Cooking Techniques

Equipment Needed

Spice Level: