Chicken Stock — easy homemade chicken stock with full, rich chicken flavor that adds depth to your every dish.
Have you ever tried making your own Chicken stock? If you were doing a lot of cooking during this holiday season it would be a good time to make one. I am going to give you several reasons why
- It pretty easy to make at home just a few minutes of prep and the rest is easy.
- Cost-effective -about a fraction of supermarket price
- No waste! You put bones from roast chicken or raw chicken into good use.
- Adds unbelievable flavor, richness, and depth of flavor to your dishes
- It makes your food taste like chef’s food, bring a depth of flavor
This recipe just serves as a guide. You can add or remove any herb you do not like.
Chicken Stock
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Ingredients
- 2 pounds chicken parts such as wings, bones, legs, or thighs
- 1 large yellow onions diced
- 2 large carrots diced
- 1 large parsley sprig
- 2 large celery ribs diced
- 3 sprigs thyme
- 2 bay leaves
- 4 crushed medium cloves garlic
- 20 cups water
Instructions
- You may begin by browning the chicken in the oven for about 30-40 minutes or doing it stove top- Add about a tablespoon of oil to large pot about 7-8 quart stock pot brown chicken until brown.
- Add the onions, garlic, thyme, celery, parsley and bay leaves; cook and stir for about 2 minutes. If they scorch or start to burn just add a bit of water and scrape up all the bits.
- Add remaining ingredients to the pot with about 20 cups of water.
- Bring to a boil, Reduce heat to low, and simmer uncovered for 3-4 hours. Add more water if needed.
You may begin by browning the chicken in the oven for about 30-40 minutes or doing it stove top- Add about a tablespoon of oil to large pot about 7-8 quart stock pot brown chicken until brown
.
Add the onions, garlic, thyme, celery, parsley and bay leaves; cook and stir for about 2 minutes. If they scorch or start to burn just add a bit of water and scrape up all the bits.
Add remaining ingredients to the pot with about 20 cups of water
Bring to a boil, Reduce heat to low, and simmer uncovered for 3-4 hours. Add more water if needed.
Cynthia says
Hi Imma is it okay to use dried herbs and how much ?
Imma says
Yes, you can. The ratio is 1 teaspoon of dried herb for 1 tablespoon of fresh. You can replace the 3 sprigs of time with a scant teaspoon of dried, and a ½ teaspoon of dried parsley to replace the sprig. Hope that helps.
Faith says
Can you use the stock to make rice?
ImmaculateBites says
Absolutely.
Charlene @ That Girl Cooks Healthy says
I haven’t got round to adding more stock recipes to my website, so thanks for sharing your version – I like this one.