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Homemade Chicken Stock

A rich and flavorful homemade chicken stock, perfect for soups, sauces, and stews. Made with simple ingredients and a slow simmering process.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 8
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 pounds chicken backs and necks
  • 2 cups carrots, roughly chopped
  • 2 cups celery stalks, roughly chopped
  • 1 large onion, quartered skin on
  • 4 cloves garlic smashed
  • 1 tablespoon whole black peppercorns
  • 3 sprigs fresh parsley
  • 12 cups cold water or enough to cover

Method
 

Preparation Steps
  1. Preheat oven to 400°F (200°C). Place chicken backs and necks on a baking sheet and roast for 30-40 minutes, or until nicely browned.
  2. Transfer the roasted chicken pieces to a large stockpot or Dutch oven.
  3. Add the chopped carrots, celery, quartered onion, smashed garlic cloves, whole black peppercorns, fresh parsley sprigs, and bay leaf to the pot.
  4. Pour in 12 cups of cold water, or enough to completely cover the chicken and vegetables.
  5. Bring the mixture to a boil over high heat, then reduce the heat to low, cover, and simmer gently for at least 4 hours, or up to 6 hours. Skim off any foam or impurities that rise to the surface during simmering.
  6. Strain the stock through a fine-mesh sieve lined with cheesecloth into a clean pot or heatproof containers. Discard the solids.
  7. Let the stock cool completely, then refrigerate or freeze for later use. Once chilled, any fat will solidify on the surface and can be easily removed.

Notes

Homemade chicken stock is much more flavorful and healthier than store-bought. You can use a variety of chicken parts, including carcasses from a roasted chicken. For a clearer stock, skim diligently during simmering.