This homemade chicken stock will knock the socks of anything you can buy at the store. Use leftover bones or use chicken parts. Jump to the Homemade Chicken Stock Recipe or read on to see our tips for making it. Show
 Not only does this taste better than the box, it requires little effort from you. It even lasts in the freezer up to 3 months.
How to Make the Best Chicken Stock or BrothHomemade chicken stock is easy to make. Use any part of the chicken — whole chickens, bones, wings and legs are excellent options. Leftover bones from roasted chicken also work really well. Here are three tips for making the best chicken stock at home:
Recipe updated, originally posted October 2010. Since posting this in 2010, we have tweaked the recipe to be more clear. – Adam and Joanne Easy Homemade Chicken Stock Recipe
This homemade chicken stock will knock the socks of anything you can buy at the store. It requires minimal effort and can be stored in the freezer up to 3 months. Most often, we will use chicken wings when making stock — they are cheaper than other cuts of meat. That said, other chicken parts, such as whole chicken, bones, breasts, and legs will work nicely. Depending on how rich you want the stock, use more chicken parts. For a light, but flavorful stock 4 pounds of chicken parts will do. Use more for a richer stock. Makes 10 to 12 cups You Will Need4 to 8 pounds chicken parts, such as whole chicken, bones, wings, breast and legs 1 pound onion, peeled and chopped (2 large) 1/2 pound carrots, chopped (4 to 5 medium) 1 /2 pound celery, chopped (3 to 4 celery ribs) 6 medium cloves garlic, crushed with the back of knife 2 bay leaves 6 sprigs fresh thyme Small bunch fresh parsley or dill 2 teaspoons whole peppercorns 2 teaspoons sea salt, or more to taste 12 cups cold water DirectionsPlace the chicken, onions, carrots, celery, garlic, bay leaves, thyme, parsley or dill, peppercorns and salt in a large stockpot. Add 12 cups of water and bring to a boil. Reduce the heat to low and cook at a gentle simmer, uncovered, for 4 hours. Taste and adjust with more salt as necessary. Strain the stock through a fine-mesh strainer and let cool until not hot. Transfer to containers and refrigerate until completely chilled, about 6 hours or overnight. Skim off and remove any fat on the surface. Refrigerate up to 5 days or freeze for up to 3 months. Adam and Joanne's Tips
Recipe updated, originally posted September 2009. Since posting this in 2009, we have tweaked the recipe to be more clear. – Adam and Joanne Nutrition Per Serving: Serving Size 1 cup / Calories 12 / Protein 1 g / Carbohydrate 1 g / Dietary Fiber 0 g / Total Sugars 0 g / Total Fat 0 g / Saturated Fat 0 g / Cholesterol 0 mg / Sodium 343 mg How long do you boil bones for stock?Bring to a boil, then reduce to a simmer and cover. Cook for at least 10-12 hours, or until reduced by 1/3 or 1/2, leaving you with 6-8 cups of bone broth. The more it reduces, the more intense the flavor becomes and the more collagen is extracted. We find 12 hours to be the perfect cook time.
How long should chicken bones be simmered for stock production?The bones need to simmer for 4 hours. What makes chicken stock thick and gelatinous? The connective tissues in bones is made of collagen and elastin. Slowly simmering the bones breaks the collagen down into gelatin which makes the stock gel-like when it is cold and gives it a rich mouth feel.
Can you overcook bones for stock?Simmer Your Bones Long Enough, But Not Too Long
Yet, if you cook your broth too long, it will develop overcooked, off-flavors that can become particularly unpleasant if you've added vegetables to the broth pot which tend to break down, tasting at once bitter and overly sweet.
How long does it recommend simmering chicken bones when preparing a white stock?Bring to a boil on high heat and reduce to a low simmer. If scum rises to the surface of the pot (this usually happens in the first half hour of cooking), skim off with a large metal spoon. Let simmer uncovered at a low simmer for 4 to 6 hours. Check every hour or so to be sure there is still enough water in the pot.
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How long to cook chicken bones for stock
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