An easy, bulk, freezer friendly chicken stock recipe thats perfect for soups, stews, gravies and more.
How to Make Easy Chicken Stock
- Throw all the goods in a large stockpot
- You can also use a crockpot or Instapot
- Simmer
- Simmer the chicken stock with lid partially on for 3-4 hours. It should reduce by 1/3 or so. When partially reduced, you can leave the lid on.
- Crockpot – cook on low for 8 hours.
- Skim off impurities
- If desired, once the chicken stock begins simmering, you can skim the fat and impurities off the surface
- Strain
- Cool
- I’ve made the mistake of putting warm stock in the freezer. My glass jars exploded; bring stock to room temperature before placing in the freezer!
- You can freeze stock in whatever size containers you desire… larger amounts for soup or smaller amounts for other recipes. I keep one quart in the fridge, which will last about 5 days.
Uses for Easy Chicken Stock
- Rice and pasta dishes
- Chili Meets Taco Night
- Soups
- Zuppa Toscana
- Grandma’s Chicken & Wild Rice Soup
- Chicken Pot Pie or Stews
- Sauces and gravies
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Homemade Chicken Stock
An easy, bulk, freezer friendly chicken stock recipe thats perfect for soups, stews, gravies and more.
Ingredients
- 1 chicken carcass most meat removed
- 2-3 ribs celery
- 2-3 carrots shredded
- 1 large onion with skins
- 1 teaspoon peppercorns
- 3 bay leaves
- 2 tablespoons apple cider vinegar
- 1 teaspoon salt
- Herbs if desired
- Filtered water enough to cover chicken and ingredients
Instructions
- Throw it all in a large stockpot or crockpot.
- Stockpot - Simmer on low for 4 hours.
- Crockpot - Cook on low for 8 hours.
- Strain well and cool.
- Place in freezer safe quart size containers. Be wary of additional headspace needed for glass jars. Make sure broth is at room temperature before freezing.
