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–+ servings

Homemade Chicken Stock

Rich, gelatinous Homemade Chicken Stock elevates soups, gumbos & sauces. Easy for beginners!
Servings 8 Cups
Cuisine Cajun, Creole
Course Stock
Calories 83
Prep Time 30 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes

Here's What You Need

  • 2 pounds chicken parts - cut up (See Notes)
  • 1 large yellow onion - quartered
  • 4 stalks Celery - with leaves
  • 3 stalks carrots - cut into 2-inch pieces
  • 1 head garlic - optional
  • Giblets (less liver) - optional
  • 16 cups cold water

Herb Bundle (Any combination of these or your other favorite herbs)

  • 2 sprigs fresh thyme
  • 2 sprigs fresh marjoram
  • 1 bunch green onions
  • 6 stalks parsley

Garni Bag

  • 10 black pepper corns
  • 2 bay leaves

Here's What You Do

  • Pat the chicken pieces dry with a paper towel.
  • Preheat oven to 425 degrees Fahrenheit. Pat chicken parts dry with a paper towel and arrange them on a roasting pan prepared with nonstick spray.
  • Cut the onions, celery, and carrots into equal-sized pieces. Tie the fresh herbs, parsley, and green onions into one or two bouquet garni. Place the peppercorns and bay leaves in a garni-bag (spice bag) or wrap them in cheesecloth; set all aside.
  • Roast the chicken pieces in the oven for 15 minutes, then turn the pieces over, making sure to coat each piece in the rendering fat. Return the roasting pan to the oven for another 10 minutes.
  • Remove the chicken from the roasting pan, then add the chopped vegetables (onions, celery, and carrots). Stir to coat the vegetables in the rendered fat. Return the chicken to the pan and place it back in the oven. Roast for 20 minutes, until the chicken and the vegetables are beginning to brown. Stir occasionally.
  • To a large stockpot, add the roasted chicken and vegetables. If there is excessive fat in the roasting pan, discard it, but leave the browned bits on the bottom. Deglaze the roasting pan with cold water or dry white wine. Add the deglazing liquid to the stockpot. Add the bouquet garni and the garni bag.
  • Pour 16 cups of cold water into the stockpot. Push everything down gently with your cooking spoon.
  • Set the heat to high and bring the stockpot to just under a boil. Immediately adjust the heat so that the water maintains the slightest of simmers. Maintain this low simmer for three to four hours without stirring the pot.
  • After about 20 minutes of simmering, skim and discard any foam that develops on the surface. Repeat as necessary, but the development of these impurities usually subsides in the first 30 minutes.
  • Continue to simmer with the lid off or partially open.
  • When finished, remove everything with a large slotted spoon and strain the stock through a strainer into a bowl. Set the cooled stock in the fridge to solidify any fat on the surface. Discard the fat. This should yield 8 cups of stock.
  • Pour the stock into freezer-safe container.

Notes

Read my article, Homemade Chicken Stock, for step-by-step photo instructions with tips, ingredient notes, optional ingredients, and FAQs.
Chicken: Use pieces that are high in collagen and connective tissues, like backs, necks, and wings. ze chicken parts in an airtight container until you have enough to make a stock. 
Don't salt or season your stock heavily. This stock will be used as an ingredient in other recipes, and that final recipe should be seasoned based on its flavor. If you feel the need to add salt to the stock, do so in minimal amounts. 
Use mild Fresh herbs like thyme and marjoram because they are mild; strong herbs like rosemary, oregano, and sage align well with chicken flavor, but are strong and have a tendency to overpower the flavor profile.
You can substitute dry herbs for the fresh herbs; use 1 teaspoon of thyme and marjoram (or your favorites), placed in the garni-bag along with the peppercorn.
This can be refrigerated for up to 4 days and frozen in an airtight container for about 6 months. Make sure to leave enough headroom in the container to account for expansion, and label your container with the date. 

Nutrition

Calories: 83kcal | Protein: 7g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.04g | Cholesterol: 29mg | Sodium: 51mg | Potassium: 73mg | Vitamin A: 54IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 0.3mg
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