Homemade Chicken Stock

Delicious Homemade Chicken Stock – the best ever

This delicious chicken stock is easy to make and has tremendous health benefits. Use it in place of water for rice and 50/50 with milk for sauces & mashed potatoes.

It will keep 2-3 days in the refrigerator or 6 months in the freezer. I highly recommend fresh herbs but if they are not available dried will do – just remember dried herbs have a stronger taste.

Yields approx. 5 liters (5.2 quarts)

This is my homemade chicken stock. I haven’t altered the recipe in years because family and friends have told me it’s perfect!

  • 2k Chicken (approx. 4.5lb) (whole or pieces, but must have bones)
  • 5 Liters (5.2 quarts) water
  • 300g (3 cups) Celery (thickly chopped and include some leaves)
  • 400g (3 cups) Carrot (unpeeled, halved lengthwise and roughly chopped)
  • 300g (2 ½ cups) Onion (yellow, peeled, roughly chopped)
  • 2 large Bay Leaf
  • 4g (2-3 large sprigs) Parsley (with stems)
  • 2g (2 large sprigs) Thyme (with stems)
  • 3g (3 small sprigs) Rosemary (with stems)
  • 10 whole Black Peppercorns

Place the chicken into a large pot and cover with very hot water. Drain.

Add all ingredients to the pot. Gently bring to a simmer, skimming any froth that forms. Simmer partially covered for 2 hours. Remove from heat and let cool slightly. Strain through fine strainer (you can use muslin/cheesecloth if you like but I prefer the little bits of herbs left in the stock). Refrigerate while very warm, use immediately or freeze.

Jim’s Tip: Since there is no salt used and the carrots will be very soft when cooked they are easily smashed/pureed into healthy and pure baby food. Use the chicken meat for sandwiches, chicken salad or chicken-ala-king.

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