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Homemade Chicken Stock

Prep Time:5 minutes
Total Time:7 hours 5 minutes
Course: Soup, Main Course
Keyword: homemade chicken stock, chicken broth, 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.