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Homemade Chicken Stock
Prep Time
15
minutes
minutes
Cook Time
2
hours
hours
30
minutes
minutes
Total Time
2
hours
hours
45
minutes
minutes
Servings
6
quarts
Author
Natalie Gregory
Ingredients
8 - 10
pounds
chicken backs
6
large carrots
washed, unpeeled, and cut into thirds
6
celery stalks
with leaves, cut into thirds
3
large onions
peeled and quartered
3
bay leaves
2
teaspoon
kosher salt
1
teaspoon
whole black peppercorns
1
handful fresh parsley
7
quarts
cold water
Instructions
Place all of the ingredients except water into a 16 to 20 quart stockpot over high heat.
Stir everything occasionally for 30 minutes over high heat. The chicken and vegetables will release their juices.
Add the water and bring to a boil.
Lower heat to medium low and simmer for 2 hours. Occasionally, skim off the scum that rises to the top.
Strain the stock through a fine mesh strainer.
Squeeze everything down with back of spoon to get every little bit of liquid. Discard solids (if using thighs, save meat for salad or another use).
Chill the stock overnight in the refrigerator.
Next day, remove surface fat and discard.
Stock will keep in refrigerator for 1 week or up to 3 months in freezer.
Enjoy!