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Greta

Homemade Chicken Stock

Rich chicken stock made from roasted chicken carcass, vegetables, and herbs. Simmers 3-4 hours into liquid gold.
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Prep Time 20 minutes
Cook Time 3 hours 30 minutes
Servings: 10 cups
Course: Base, Stock
Cuisine: American
Ingredients Method

Ingredients
  

  • 1 5-6 lb. roasted chicken carcass from whole roasted chicken
  • 3 large carrots roughly chopped
  • 3 large celery stalks roughly chopped
  • 2 medium yellow onions roughly chopped
  • 4-5 large cloves garlic peeled and smashed
  • 1 T. dried oregano
  • 1 T. dried parsley
  • 1 T. dried thyme
  • 1 T. whole black peppercorns or ½ t. ground pepper
  • 1 t. coarse sea salt
  • 2 whole bay leaves
  • 12 c. water

Method
 

  1. Place chicken carcass in large stock pot. Add carrots, celery, onions, and garlic around the chicken.
  2. Sprinkle oregano, parsley, thyme, peppercorns, salt, and bay leaves on top.
  3. Add 12 cups water. Bring just to a boil, then immediately reduce to a gentle simmer.
  4. Simmer 3½-4 hours, stirring occasionally.
  5. When meat is falling off bones, remove from heat.
  6. Carefully strain contents through fine mesh strainer to separate liquids and solids.
  7. Reserve the liquid (this is your stock!). Pick any larger chicken pieces from strainer and save separately for soup. Discard remaining solids.
  8. Refrigerate up to 4 days or freeze up to 3 months.