Homemade Chicken Stock Recipe
Prep Time:
5 minutes
Cook Time:
2 hours
Servings:
8 servings
Ingredients
  • 4 garlic cloves
  • 1 tablespoon black peppercorns
  • 2 bay leaves
  • 6 sprigs fresh thyme
  • 1 white onion, peeled and halved
  • 2 carrots, chopped
  • 3 celery sticks, halved
  • bones and carcass from 1 large cooked chicken
Directions
  1. Add the garlic and peppercorns to a large deep pot or pan.
  2. Then, add the bay leaves, thyme, onion, carrots, and celery.
  3. Place the chicken bones and carcass over top.
  4. Top the contents with boiling water, ensuring that all the ingredients are submerged.
  5. Bring the contents to a boil, then simmer for at least 2 hours.
  6. Check on the pot once in a while in case you need to top up the water due to evaporation.
  7. Once it's ready, strain the stock through a colander.
  8. If necessary, strain it again through a fine mesh sieve.
  9. Pour the stock into jars and refrigerate it for up to a week. Alternatively, transfer it to airtight containers and freeze it for up to 3 months.