How To Make Chicken Stock Easily At Home

5 from 2 votes

How To Make Chicken Stock Easily At Home

Here's how to make chicken stock at home. Using chicken bones and vegetables. A great way to add extra flavor as well as nutritional value to sauces, soups, and stews!

Cook Time2 30

Course: stock

Keyword: Chicken, gluten-free, gut-healing foods, healthy

Servings: 500 ml glass jar (or more)

Calories: 810kcal

Ingredients

1 kilogram 2 lb + 3 oz chicken bones and parts like wings, neck.
½ lemon cut in quarters
olive oil
2 medium-sized onions finely chopped
3 carrots cut into chunks
1 stick celery cut into chunks
1 stick of leek cut into chunks
3 cloves of garlic
any leftover bits of vegetables such as white cabbage, cauliflower, turnips, mushrooms
2 dried bay leaves

Instructions

Preheat oven to 250°C / 482°F.
Lay the chicken bones in a baking pan that fits them. Toss the lemon pieces here and there. Add a drizzle of olive oil all over on top. Season with a bit of salt and pepper.
Place pan in the oven and bake for 30 minutes. Until the chicken bones get a light brownish color. Remove from oven and set aside. Discard the lemons.
In a tall cooking pot or stockpot add a splash of olive oil and heat over high. Add the onion and drop the heat to medium-low. Let the onion caramelize slowly for a few minutes. Until it becomes completely soft, mellow, and golden in color. This will give a natural sweetness to the stock as well as a light thickening.
Then take the pot off the heat and add all of the remaining vegetables and the bay leaves. Add the chicken bones on top as well. Pour 1 liter of hot boiling water in the pan where you have cooked the chicken and scrape it from any browned bits using a wooden spoon. Pour this water in the pot. Then add as much hot water as needed to cover all of the ingredients in the pot completely.
Bring the pot back on the heat and bring to a boil. Then reduce heat to medium-low and simmer partly covered for about 2 hours.
The liquid in the pot should reduce at least by half. If after 2 hours it hasn't reduced that much then raise the heat to high and cook for a few minutes more.
Take the pot off the heat. Remove the bones and then pass the stock through a strainer. Press and squeeze the vegetables with a spoon to get all their flavor. You may then pass the strained stock through a finer mesh sieve for a more refined stock.
Transfer either to a large glass jar (it should yield about 500 ml or more). That is if you're going to use it within the next 4 days. Alternatively transfer stock to small espresso paper cups let them reach room temperature then cover each cup with plastic wrap and place them in the freezer for up to 6 months. Whenever you're in need of chicken stock remove as many paper cups as you need and either unfreeze in the microwave or remove the paper cup and add as is to melt in the sauce or soup you are making.

Nutrition