Homemade Chicken Stock From a Whole Chicken Carcass or Bones

Name: Homemade Chicken Stock Using a Whole Chicken Carcass (or Bones)
Prep time: 30 min
Cook time: 120 min
Total time: 150 min
Ingredients: 1 chicken carcass* plus gizzards (neck, and wing tips without most of the skin (or equivalent chicken bones)); 3 carrots cut into 3-inch chunks or equivalent baby carrots; 2 large stalks celery; 1 large onion (cut into wedges); 3 large garlic cloves (smashed); 2 large bay leaves; Water (enough to cover everything (not hot)); Salt (to taste); Freshly ground black pepper (to taste)

If you’re like me, you may run into a lack of chicken parts at your local stores and you may resort to purchasing a whole chicken. If you do, after you cut up your chicken, don’t throw away that carcass! Make this amazing homemade chicken stock using the leftovers. Also, you can repurpose those overcooked veggies from your stock as well.

Homemade Chicken Stock Using a Whole Chicken Carcass (or Bones)

I’ve never shared a homemade chicken stock recipe until now because before today, they've turned out mediocre. Not this one! It is so delicious!

Course Ingredient

Cuisine American, British, French

Ingredient Keyword carrots, celery, chicken, onion

Prep Time 30 minutes

Cook Time 2 hours

Total Time 2 hours 30 minutes

Servings 2 quarts (+ 3 cups soup)

Ingredients

1 chicken carcass* plus gizzards neck, and wing tips without most of the skin (or equivalent chicken bones)
3 carrots cut into 3-inch chunks or equivalent baby carrots
2 large stalks celery
1 large onion cut into wedges
3 large garlic cloves smashed
2 large bay leaves
Water enough to cover everything (not hot)
Salt to taste
Freshly ground black pepper to taste

Instructions

To Make the Homemade Chicken Stock:
After you have removed as much meat and skin from the carcass as possible, transfer it to a large stockpot. Also, add the giblets.
Place the carrots, celery, onion, garlic, and bay leaves in the stockpot as well. Cover with water and add the bay leaves, salt, and pepper.
Bring to a boil and lower heat to a simmer. Cook for 2 to 3 hours or until you can easily remove the chicken meat from the bones. Then, taste the broth and season with additional salt and pepper, to taste.
Strain the stock over another pot or heat-proof bowl. Transfer the over-cooked vegetables to a heat-proof bowl or blend to later puree.
Allow the stock to cool and then store in canning jars or air-tight containers. Freeze for future use and defrost as needed at room temperature or in the microwave. You can also allow a canning jar to heat up in a pot of water. Then, once the stock defrosts enough, transfer it directly into a saucepan to heat.
To Make the Optional Creamed Soup:
With the over-cooked vegetables, make a tasty creamy soup by pureeing with a handheld blender or in a countertop blender with about 1 cup of the broth. Add onion powder, garlic powder, (Trader Joe’s Unami Seasoning, if you have some – highly recommended), and additional salt and pepper, to taste. Blend and continue to season as desired.

Tips

*My chicken was 5 pounds.

Additional Flavor:

If desired, use roasted carrots, onions, and celery in the homemade chicken stock. Just combine with oil and place on a baking sheet. Roast in a 400 degree F oven.

Carla

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