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Homemade Chicken Stock

This easy homemade chicken stock is rich, comforting, and full of flavor. Made with roasted chicken, vegetables, and herbs, it’s a versatile base for soups, stews, and sauces.
Print Recipe
Homemade chicken stock stored in mason jars on a kitchen counter
Prep Time:10 minutes
Cook Time:1 hour 30 minutes
Coolin:1 hour
Total Time:2 hours 40 minutes

Equipment

  • 1 Pressure Cooker
  • 6-8 Storage Contaniners Mason jars, deli containers, freezer zip top bags

Ingredients

  • 3 pounds Chicken pieces Bones, wings, scraps
  • 1 tsp Salt
  • 1 tsp Pepper Fresh Ground
  • 2 tbsp Avocado Oil or any flavor neutral oil
  • 2-5 stems Fresh Herbs Bay leaves, Rosemary, Thyme, Parsley. Use less Rosemary due to its strong flavor.
  • 4-8 Peppercorns Whole
  • 3-4 Carrots Medium
  • 3-4 Celery Ribs
  • 1 Yellow Onion Medium
  • 5-6 Garlic cloves crushed
  • 6 quarts Filtered Water

Instructions

  • Preheat oven to 400℉ and line baking sheet with foil
  • Coat bones and chicken pieces in avocado oil, salt and pepper. Transfer to baking sheet and roast in oven for 45-60 minutes or until everything is golden brown.
  • Chop vegetables and aromatics into small to medium pieces and transfer to cooking vessel with herbs, salt and peppercorns.
  • Allow bones and pieces to cool slightly before transferring to cooking vessel with vegetables and herbs. Scrape browned bits off foil left from roasting chicken pieces by adding a little water to sheet while it is still warm, gently scraping with a wooden spoon.
  • Transfer water and fond from sheet pan into cooking vessel with everything else and add enough filtered water to cover all ingredients.
  • Pressure cooker method: close lid and set to the stock setting or high pressure for 45 minutes with natural/slow release. Stovetop method: cover and simmer on low for 4-6 hours stirring occasionally. Do not allow to boil, this will produce cloudy stock.
  • Place cheesecloth or fine mesh lined colander in a large bowl that will accommodate all the stock and ingredients.
  • Once cool enough to handle strain pot contents and use cheesecloth to compress solid ingredients and squeeze out remaining liquid.
  • Store in fridge for 3-4 days, freezer for 3-4 months or pressure canned for up to two years.
Servings: 6 quarts
Author: Christy Kaiser