Homemade Chicken Stock

All you need is leftovers from a roasted chicken, veggies, and a few herbs to make this Homemade Chicken Stock. The perfect base for soups and so many other recipes!

Prep Time15

Cook Time1 30

Total Time1 45

Course: Soup

Cuisine: American

Keyword: chicken stock, chicken stock recipe, homemade chicken stock, how to make chicken stock

Servings:

Ingredients

6 cups water
1 pound bony chicken pieces (see note)
1 large yellow onion , peeled, ends trimmed, and quartered
2 large stalks celery , cut into 1-inch pieces
1 large carrot , peeled and cut into 1-inch pieces
1 clove garlic , peeled and smashed
1 & 1/2 teaspoons salt
2 whole cloves
1 bay leaf

Instructions

Add all the ingredients to a large soup pot or Dutch oven. Bring to a boil. Reduce heat to a gentle simmer (medium-low), covered, for approximately 1 & 1/2 hours.
Strain stock into a large bowl. Discard chicken pieces, vegetables, cloves, and bay leaf. (At this point you can make clarified stock for clear soup, see note below.)
Skim fat off the surface using a large shallow spoon or, after broth is chilled, skim off solid fat.
Use as desired.

Notes

Save the bones and scraps from a leftover whole chicken. I use the leftover bones and carcass from my slow cooker whole chicken recipe or a store-bought rotisserie chicken.

Make clarified stock for clear soup. Combine 1/4 cup cold water with 1 lightly beaten egg white in a small bowl. Add to strained stock and bring to a boil. Remove from the heat and let stand 5 minutes. Strain again through a sieve lined with at least 2 layers of cheesecloth.

Nutrition