Homemade Chicken Stock
Never buy the pre-made again. Homemade Chicken Stock is much better tasting.
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Enjoy! Chef Mike Monahan
Makes 10 cups
Homemade Chicken Stock Ingredients
3 pounds chicken parts
2 large onions, diced large
2 celery stalks, diced large
2 carrots, diced large
1 head garlic, cut in half across the cloves
2 sprigs fresh thyme
1 sprig fresh parsley
2 bay leaves
1 teaspoon whole black pepper corns
- Rinse the chicken parts well and place into a large stock pot. Add 1-gallon cold water and bring to a simmer over medium high heat. Lower the heat to medium and simmer for 20 minutes. Skim of any scum that floats to the top.
- Add the remaining ingredients (onions to peppercorns) and cook over medium high until simmer returns.
- When simmer returns, lower the heat to low and cover, leaving a vent in the lid to vent. Simmer for 1 hour for light stock, or 3 hours for a richer flavored stock (recommended).
- Strain the stock through a cheese cloth and set aside to cool; about one hour. Refrigerate the stock overnight and skim off the fat that solidifies on top. Place in containers and refrigerated for up to 4 days or freeze for up to 6 months.
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