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How To Make Homemade Chicken Stock

This recipe for Homemade Chicken Stock is full of deep flavors and provides a perfect base for making soup, like this Gnocchi & Chicken Vegetable Soup, or even a skillet of Pad Thai.

Homemade chicken stock is made using raw chicken bones after deboning chicken thighs.

For a more gelatinous stock you can use feet, heads and wings.

This flavorful Homemade Chicken Stock will be the perfect addition to any recipe that calls for chicken stock or broth. Like these recipes –

Make this recipe stovetop according to the following instructions. Alternatively, you can make chicken stock in a slow cooker with the following recipe. Cook on low heat 8 – 10 hours or high heat 4 – 5 hours. Read more here about Slow Cooking – Is It Safe.

Using the following recipe, you can it in an Instant Pot. Cook on manual mode for 45 minutes. Let pressure come down naturally for 10 minutes. Read more here About The Instant Pot.

How To Make Homemade Chicken Stock

4-6 raw chicken bones, thigh or leg bones

6 cups cold water

1 leek, diced

1 large carrot, sliced

1 celery stalk, sliced

1 leafy kale, chopped, leaves and stem

1 bay leaf

5 parsley sprigs, chopped

1/2 teaspoon celery salt

1/2 teaspoon Himalayan salt

1 tablespoon apple cider vinegar (optional)

Put everything but the vinegar in a large stockpot. Bring the stock to a boil over high heat, then turn down to a simmer.

Skim off any foam that rises to the surface. Add the vinegar if using – It helps draw out nutrients and minerals from the bones into the stock.

Cover and simmer 2-3 hours. Remove bones and vegetables, then strain mixture through a fine mesh sieve into a bowl.

Let stock cool. Pour stock into two quart mason jars.

Refrigerate for up to 5 days, or freeze for up to 3 months.

Cook’s Notes

Once cooled, freeze the stock in old 32-ounce yogurt containers, which have the added benefit of being premeasured.

Make these soup recipes with your homemade chicken stock –

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