Homemade Chicken Stock

A simple way to make homemade stock for recipes and caning. This will work for chicken, beef and vegetable stock.

Prep Time10

Cook Time1 30

Cooling Time1

Total Time2 40

Course: Main Course

Cuisine: French

Keyword: broth, canning, homemade stock, Pressure Cooker, Stock

Servings: Quarts

Calories: 1kcal

3 pounds Bones, pieces or scraps You can use beef roasting bones for beef stock, chicken carcass or bone-in wings for chicken stock, and vegetable scraps for vegetable stock
1 tsp Salt
1 tsp Pepper Freshly ground
2 tbsp Avocado Oil
2-5 sprigs Fresh herbs Bay, rosemary, thyme, and parsley are usually great with any type of stock. Use less Rosemary because it is a strong herb, a little goes a long way.
4-8 each Whole Peppercorns
3-4 each Carrots Medium cleaned and chopped into large chunks
3-4 each Celery ribs Cleaned and chopped into large chunks
1 each Yellow Onion Cleaned of dirt and quartered. Leave the dried skin on.
1 each Garlic Bulb Cut in half or crush individual cloves of one bulb
6 quarts Filtered Water When using tap water allow to sit at room tempature for 1 hour to allow chemicals in water to disapate.

Preheat oven to 400℉ and line a baking sheet with foil.
Coat bones and chicken pieces in avocado oil, salt, and pepper. Transfer to the baking sheet and roast in the oven for 45-60 minutes or until everything is golden brown.
Chop vegetables and aromatics into small to medium pieces and transfer to a cooking vessel with herbs, salt, and pepper.
Allow bones and pieces to cool slightly then transfer to a cooking vessel. I am using a pressure cooker but you can use a stock pot or a Dutch oven. Scrape all browned bits off the foil by adding some water to the sheet while it is still warm and gently scraping browned bits of fond up.
Pour water from the sheet pan and add enough water to the cooking vessel to cover all ingredients.
Pressure cooker method: close the lid and set it to the stock setting or high pressure for 45 minutes with a natural/slow release.
Stovetop method: Cover and simmer on low for 4-6 hours stirring occasionally. Do not allow to boil, this will produce a cloudy stock.
Place a cheesecloth or fine mesh-lined colander in a large bowl that will accommodate all stock and ingredients.
Once cool enough to handle strain pot contents and use cheesecloth to compress solid ingredients.
Store in the fridge for 3-4 days, freezer for 2-3 months, or pressure canned for up to two years.