Homemade Chicken Stock
Don't throw away your chicken bones, but instead, use them to make the richest-tasting homemade chicken stock! It's low-effort and is full of rich flavors that far exceed any store-bought broth. Keep it stored in your freezer to use in your favorite recipes!
Servings 14 cups
Calories
Ingredients
- 1 roast chicken bone frame/carcass
- 1 large yellow onion
- 2 large carrots
- 2 celery stalks with the leaves
- 1 Tablespoon apple cider vinegar
- 1 bunch of fresh thyme sprigs (or rosemary) and parsley
- 2 teaspoons peppercorns
- 1 teaspoon salt
- 14 cups filtered water (if the chicken carcass is larger in size or you're using large turkey bones, you want the water to completely cover the bones and vegetables)
Instructions
- Add the ingredients to a pot: In a deep soup pot, add the bones, apple cider, vegetables, herbs, and seasonings. Then fill with water.
- Simmer: Cover the pot and let it simmer on low for 4 hours.
- Strain the broth: When the stock is done, let it cool so it's not steaming hot. Then set up a strainer with bowls or another pot and strain the broth from the bones and vegetables.
- Cool before storing: Once it's strained, allow it to cool completely before transferring it to a storage container. Once the stock is at room temperature, then either refrigerate it for 7-10 days or freeze it!
Notes
How to freeze it: This stock is almost always in my freezer. Completely cool it before transferring it to a freezer-friendly bag (air removed and laid flat) or in a container. Freeze for up to 2-3 months. Then thaw in cold water and use in your favorite recipes!