Homemade Chicken Stock

When I was younger when my mom cooked chicken, she would boil it first, and after it was done, she would remove all the remaining liquid and store it in the refrigerator for later use. Little did I know that she was actually making chicken stock. Now I usually use stock cubes but whenever I have time, I like to make my own chicken stock. My way is a little different from how my mom did. It takes a while but it’s really worth it.

To make chicken stock all you really need are chicken bones with a little meat on them. I buy leg quarters a lot, mostly because they are the most inexpensive parts of a chicken. I always cut off the backbone and chuck it in the freezer and after a while, I have enough to make chicken stock. Sometimes I also use wingtips.

Why I love homemade chicken stock or anything homemade is there are no preservatives. I do not add salt to mine, I prefer adding salt to the dish I use it in. I control the ingredients and I know exactly what’s in it. And just being able to make something from scratch gives me a sense of accomplishment. The only drawback though, to this homemade chicken stock is that it won’t last long in the refrigerator. Up to about four days but if you make a lot you can always freeze it. You can use it instead of water to make more flavorful stews, soups or rice.

You’ll need,

• 3 lbs./1.4kg chicken bones
• 8 cups/2liters water
• 2 celery sticks
• 2 yellow onions
• 3 carrots
• 2 garlic cloves
• 1 tsp. black peppercorns
• 2 bay leaves

Chop the celery and carrots into large chunks, and cut the onions into quarters. Add the chicken backbones to a large pot. Followed by the celery, onions, carrots, garlic cloves, black peppercorns and the bay leaves.

Pour all the water into the pot making sure that everything is covered by the water. You can add a little more if you have to.

Cover the pot and bring to boil. Skim off any foam that forms on top of the water.

Reduce heat to low. Cover and let simmer for 4 hours. Try and maintain the level of the liquid. 

Strain the stock using a strainer. For clearer stock cover the strainer with cheesecloth.

Let it cool overnight in the fridge. That way you will be able to remove the fat that solidifies on the surface easily.

Store in an airtight container in the refrigerator for about four days or freeze.

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Homemade Chicken Stock

Ingredients

• 3 lbs./1.4kg chicken bones
• 8 cups/2liters water
• 2 celery sticks
• 2 yellow onions
• 3 carrots
• 2 garlic cloves
• 1 tsp. black peppercorns
• 2 bay leaves

Instructions

1. Chop the celery and carrots into large chunks, and cut the onions into quarters.
2. Add the chicken backbones to a large pot. Followed by the celery, onions, carrots, garlic cloves, black peppercorns and the bay leaves.
3. Pour all the water into the pot making sure that everything is covered by the water. You can add a little more if you have to.
4. Cover the pot and bring to boil. Skim off any foam that forms on top of the water.
5. Reduce heat to low. Cover and let simmer for 4 hours. The longer you cook the tastier the stock.
6. Strain the stock using a strainer. For clearer stock cover the strainer with cheesecloth.
7. Let it cool overnight in the fridge. That way you will be able to remove the fat that solidifies on the surface easily.
8. Store in an airtight container in the refrigerator for about four days or freeze.

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