Making your own chicken stock will give even more depth of flavor to your soups, stews, chilis, and more!
Homemade Chicken Stock
Equipment
- 1 large stock pot
Ingredients
- 1 roast chicken carcass, skin and meat removed
- ¾ cup celery, roughly chopped, 1-2 stalks
- ¾ cup carrot, roughly chopped
- ¼ of 1 medium yellow onion, roughly chopped
- 2 garlic cloves, cut in half
- 4 whole parsley stems
- approx 2 tsp salt, adjust based on preference
- 1 tsp black pepper
- ½ tsp oregano
- 1 tbsp apple cider vinegar
- approx 8 cups water
Instructions
- In a large pot (I use by 3.5 qt Le Creuset dutch oven), add the chicken carcass, onion, carrot, celery, garlic, and parsley. Cover completely with water, about 8 cups.
- Turn the stove to high heat, and add the pepper, oregano, and 1/2 teaspoon of salt. Add the apple cider vinegar, give it a stir, and cover.
- Bring to a boil then reduce the heat to low. Cover again and simmer for at least 6-7 hours, stirring occasionally. Throughout the simmering process, taste your broth! Add the additional salt in 1/2 teaspoon increments, adding as much or as little as you feel your broth needs.
- Once finished, remove from the heat. Set a strainger over a large measuring cup and ladle broth into the strainer in batches, emptying the strainer when full.
- Pour the broth into a storage container and either refrigerate and use within 3-4 days, or freeze for up to 6 months.
