Homemade chicken stock is an easy way to stretch your grocery dollar, especially when you buy your whole chicken at your buy price. My buy and stock-up price is .79/lb.
I make chicken stock two ways, depending on how I intend to cook the chicken. When I roast a chicken, I make chicken stock in the crock pot. It cooks overnight and in the morning, your kitchen smells wonderful.
But when you want or need stock and you don’t have a lot of time, my second method is very easy. It is also my preferred method during the warmer months, when I don’t want to turn on the oven.
Homemade Chicken Stock on the Stove Top
- 1 whole roasting chicken (5-7 lbs), giblets removed
- 1 large onion, outer paper removed, quartered
- 2 carrots, cleaned, cut into large chunks
- 3 celery stalks, cleaned, include leaves if available
- 1 whole garlic bulb, outer paper removed, cut in half
- 2 teaspoons salt
- 1 teaspoons whole black peppercorns
- 15-20 sprigs parsley
1. Place all of the above ingredients into a large stockpot. Fill pot with enough water to cover about 1-2 inches over the ingredients, probably about 3 quarts.
2. Bring to a boil, then reduce to a simmer, uncovered, for about 1 ½ – 2 hours, until chicken is cooked through. Skim off any foam that might form and rise to the top.
3. Carefully, remove chicken from stock pot and place in a large pan. Keep stock on a low simmer. When chicken has cooled down enough to handle, remove meat and use as desired. Place the bones back into stock pot and cook for another hour or so. If time is a concern, this additional cooking time can be skipped.
4. When stock is finished simmering, carefully strain through a fine sieve or colander into a large 4.5 – 5 quart pot or bowl. Discard the bones, vegetables, and herbs.
5. Stock can be used immediately, or once stock has cooled completely, place in the refrigerator overnight.
The next day, skim any fat that has risen to the surface. Stir well and place in freezer containers. Will last about one week in the refrigerator and 3 months in the freezer.
The stock can get very gelatinous and thick and that is a good thing. Do not be alarmed. When you cook the stock in your soup or dish, it will thin out.
I reuse 8 or 24 oz glass jars to freeze the stock.
Print recipe for Homemade Chicken Stock on the Stove Top
Do you make your own chicken stock? How does your method/recipe differ from mine? Let us know in the comments.
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