Traditional Chicken Stock

A savory and rich homemade chicken stock that forms the perfect base for soups and stews, made by simmering chicken and aromatic vegetables to create a flavorful and nourishing broth.

Prep time: 10 minutes
Cook time: 3 hours
Serves: 8

Ingredients

1 whole chicken (about 4 lbs)

2 large onions, quartered

3 carrots, chopped

3 celery stalks, chopped

1 head of garlic, halved

10 black peppercorns

2 bay leaves

3 sprigs of fresh thyme

3 quarts water

Salt to taste

Instructions

Step 1: Place the chicken in a large stockpot.

Step 2: Add onions, carrots, celery, garlic, peppercorns, bay leaves, and thyme.

Step 3: Pour in water to cover the chicken and vegetables by about 1 inch.

Step 4: Bring to a gentle simmer over medium heat, skimming foam as needed.

Step 5: Reduce heat to low, cover, and simmer for 3 hours.

Step 6: Remove chicken and set aside for another use.

Step 7: Strain the stock through a fine-mesh sieve into a large bowl.

Step 8: Season with salt to taste.

Step 9: Let cool completely before refrigerating or freezing.

Storage

Store in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.

Reheating

Reheat gently on the stove over low heat until hot.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.