The secret to a well-“stocked” kitchen….homemade Chicken Stock. Up your cooking game with a supply of this easy, tasty, golden chicken stock and boost the flavor of all your home cooked meals. You’ll never buy store stock again.
This is the one ingredient I can’t ever get enough of. Every soup, stew or sauce that calls for chicken stock starts with this recipe. I “stock”pile it. I try my best to always have it available but occasionally, I’ll have to use that stuff in a box. It just doesn’t compare to a homemade stock. Plus, your house smells amazing while it’s simmering on the stove. It’s one of those things I like to make when it’s cold and rainy. It’s where comfort food begins. It’s what you throw on the stove when you want people to think you’re slaving away on something incredible but really…you’re boiling chicken here.
You probably have the ingredients on hand…except for the dill. I rarely have dill just lying around, it has a short shelf-life…it gets wilted and slimy in less than 5 days, I can’t seem to get it to last much longer without freezing it. It’s just not the same after that. Carrots, celery, garlic, onions, herbs and chicken. It doesn’t get much simpler than that. Clean eating at it’s finest.
Don’t try to reuse the chicken…the cooking process is going to deplete the meat of all it’s flavor. Plus, boiled chicken. Don’t try it. I do give it to the dog on occasion but most of the time it’s a sacrificial chicken. It’s taking one for the team. Really. Kinda wasteful some would say but once you taste this liquid gold you will quickly feel the guilt melt away.
This is the same stock I used in The Best Homemade Chicken Soup….EVER….and that’s why it’s the best homemade chicken soup…ever. 🙂
Easy Homemade Chicken Stock
- 1 4-5 pound whole chicken
- 2 small or 1 large vidalia onion, cut in quarters
- 1 bulb of garlic cut in half
- 3 medium or two large carrots, cut into 2 inch pieces
- 2 large stalks of celery cut into 2 inch pieces
- 3 large stalks of dill
- 3 large pieces of parsley
- 3 tablespoons kosher salt
- 3 tablespoons fresh ground pepper
- In a large heavy bottom stock pot or dutch oven, place the chicken breast side up and cover with all the vegetables, garlic and herbs. Season with the salt and pepper. Fill the pot with water just covering the chicken...do not overfill or it will dilute the flavor.
- Bring the water to a boil over med-high heat and then turn the heat down to low. Allow the stock to simmer for 1-3 hours. The longer you allow it to simmer the more concentrated the flavor will be. Longer is better.
- When the stock is done, remove the chicken and large pieces of vegetables using a slotted spoon. Pour the remaining mixture through a fine mesh strainer into a large bowl and allow to cool to room temperature. Skim some of the fat off the top of the stock and transfer to storage containers. Use as needed in recipes calling for stock.
- Note: The stock can be stored in airtight containers refrigerated up to 2 days or frozen for up to 3 months.