Chicken Stock

Every now and then whole chickens go on sale at my favorite grocery store and I always take the opportunity to pick up a couple. It makes buying chicken affordable for me and I get to use the bones to make my own chicken stock. This recipe is mainly meant for use in brothy soups and other hot foods. It has great flavor but is not concentrated enough to set when cooled. It takes some time to make, but it’s worth it. I like to freeze it in 2 cup containers for convenience.

Chicken Stock

  • bones from 2 chickens
  • 6 L cold water
  • 3 onions, quartered
  • 5 celery stalks, quartered
  • 2 large carrots, trimmed and cut into large chunks
  • 6 cloves garlic, crushed
  • 1 tsp whole peppercorns
  • 4 bay leaves
  • 4 whole cloves
  • 1/2 bunch italian parsley
  • 1/2 bunch fresh thyme

Place the chicken bones on a parchment lined baking tray and roast them in a 400F oven until golden brown, about 45 minutes.

Once roasted, place the bones in a large stock pot and cover with the water. Bring to a simmer over med-high heat and then reduce to medium. It should only ever be at a gentle simmer, adjust heat as necessary. Let it simmer for an hour. Add in the rest of the ingredients and simmer another 2 hours. Strain, separate into small 2 cup containers and cool. Freeze what you will not be using right away.

Makes about 5 L and only costs 4.50.



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