Chicken Stock 101
 
Prep time
Cook time
Total time
 
You will never want to use boxed stocks ever again after you try this recipe!
Author:
Serves: 1 liter
Ingredients
  • 1 whole roasted chicken - meat removed
  • 2 large yellow onions - cut off the top and bottom but leave the skin on
  • 1 bunch of celery - wash and cut off top and bottom
  • 4-5 carrots - wash and cut off top and bottom, don't bother to peel
  • 2-3 stocks of fresh rosemary
  • small bunch of fresh thyme
  • 5-6 sage leaves
  • 1 lemon
  • 2-3 cloves of garlic
  • 1 tablespoon whole pepper corns
  • 1 tablespoon sea salt
Instructions
  1. Place chicken carcass into large stock pot.
  2. Add celery, carrots, onions.
  3. Tie fresh herbs together and place into the pot.
  4. Using a vegetable peeler, peel the skin of the lemon and add to the pot. Be careful not to add the white pith part of the lemon.
  5. Add salt, pepper corns and garlic.
  6. Fill pot almost the the top with water and set on high heat just until the pot comes to a boil. Once it has started to boil, turn the heat to medium or medium low, what ever temperature that will keep a nice low simmer.
  7. Let simmer for 6-7 hours
  8. Check pot occasionally to see if you need to add more water.
  9. After it has simmered for several hours, remove from heat and strain your stock with a fine meshed strainer. Place in an air tight container and put in refrigerator for several hours.
  10. Once the stock has fully chilled, remove from refrigerator and using a spoon, remove the fat that has solidified onto the surface of the stock.
  11. Store in refrigerator for 2-3 days or in the freezer for 3-6 months.
Recipe by Whipperberry at https://whipperberry.com/chicken-stock-101-how-to-make-the-best-chicken-stock-recipe/