Homemade Chicken Stock

This kitchen staple can really make the difference in so many of your dishes. Just think of all your turkey, stuffing, and vegetables starting with this savory broth. I promise it will truly add an abundance of flavor! 

Start with a whole chicken and begin by cutting it down so we can brown it in the pot. 

Next, cut the spine out and then flip the chicken and slice through the breast plate to separate. 

Now that you have your chicken in pieces add them to a large stock pot with 2 TBSP of olive oil. 

Turn them after about 5 minutes or until browned on one side. 

Meanwhile start a pot 4 cups boiling water. 

Remove the chicken parts.

 

Chop 2 medium onions, 2-3 carrots, and 3-4 stalks of celery including the leaves. 

Add 2TBSP of oil to the same pot you cooked the chicken in and add the vegetables. Then add fresh parsley and thyme. Cook down until soft about 5 minutes and then add the chicken parts back to the pot. 

After simmering for 20 minutes, uncover, turn up the heat to medium high and add boiling water. Then add salt and a few bay leaves. Add the raw chicken breasts and bring to a boil. Cover and simmer for 20 minutes. 

Once Stock is finished removed chicken parts and use a ladle to strain the entire broth so that all the veggies and herbs are removed. 

Press on the vegetables to make sure to get all the liquid out!

Remove the meat from the bone and use for soups, sandwiches or casseroles. 

After Stock has cooled skim the fat from the top. You can use the fat as a base for cooking vegetables later. 

Store in containers or use right away.