Homemade Chicken Bones Stock Recipe
Homemade chicken stock is rich in flavor, packed with nutrients, and will save you money.
Yield: 10 cups
Calories: 3kcal
Equipment
- 1 fine mesh strainer
- 1 Stockpot or large pot
Materials
- Chicken carcass and/or bones
- Onion scraps, ends, and skins
- Carrot scraps, ends and skins
- Celery scraps, ends and leaves
- Garlic scraps and skins
- Parsley scraps, stems and leaves
- 2 bay leaves
- 1 tb whole peppercorns
- 1 tb kosher salt
- 12 cups water or more enough to cover ingredients
Optional
- other vegetable scraps like squash, tomato, leeks, corn, mushrooms, etc.
Instructions
- [Overtime save carrot, onion, celery, garlic, parsley, and other vegetables in a gallon sized bag in your freezer. Save chicken bones, parts, and carcass.]
Make Stock
- Place chicken bones/carcass and vegetable scraps, bay leaves, peppercorns, and salt in a large stock pot. Fill and cover with water, leaving about 2 - 3 inches at the top.
- Bring to a rolling simmer over medium high heat. Reduce heat to low, cover, and simmer for 3 - 6 hours. Check midway through to remove any scum that rises to the surface.
- Remove cover and allow to simmer for another 30 minutes. Remove from heat and allow to cool slightly. Use a fine mesh strainer to strain off the solids. Discard the solids and allow to cool.
- Transfer to jars or storage containers.
Video
Notes
If you are lacking carrots, onions, garlic, and celery in your frozen scrap bag, supplement by adding some fresh ones to your pot.
Nutrition
Calories: 3kcal | Carbohydrates: 1g | Protein: 0.1g | Fat: 0.04g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.01g | Sodium: 698mg | Potassium: 14mg | Fiber: 0.3g | Sugar: 0.01g | Vitamin A: 7IU | Vitamin C: 0.01mg | Calcium: 5mg | Iron: 0.1mg