Chicken Stock

Chicken Stock

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Amy Alusa


This is an excellent way to use chicken bones, skin, etc. and you make and store it at home...provident living! It provides a vitamin rich delicious broth to use in all of your chicken dishes!


★★★★★ 1 vote

6 Hr


  • 1 large
    chicken with giblets
  • 1 Tbsp
    olive oil
  • 2 large
    onions, unpeeled
  • 2-3
    carrots, unpeeled
  • 2-3
    celery ribs, with leaves
  • 1 tsp
    whole peppercorns
  • 2
    bay leaves
  • 1
    fresh parsley, handful

How to Make Chicken Stock


  1. Wash chicken, discard the liver and roughly chop the heart, gizzard and neck; add to hot oil in a deep soup pot. Over high heat, stir occasionally until cooked.
  2. Quarter the onion and add to the pot. Continue cooking until chicken is VERY brown, but not burnt. Add in 1 cup of water, and stir and scrape all of the brown bits from the bottom of the pot (deglaze).
  3. Roughly chop remaining veggies and add to the pot. Add the rest of the ingredients, including the chicken and water enough to cover. Bring to a boil, skim off any foam, set lid askew and reduce heat to simmer. Chicken will be done in about 1 hour.
  4. Remove it from pot, cool to touch. Remove meat to fridge; put skin and bones back into pot. Continue simmering 4-5 hours, adding more water when needed.
  5. Cool a bit before staining into a large bowl; put uncovered stock in fridge overnight. The fat will rise to the top and harden, you can then just lift it off easily. Underneath will be the vitamin-rich and delicious broth I was talking about. You can stretch it by adding water or canned broth. Freeze it in ice cube trays for insta-sauce!

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About Chicken Stock

Course/Dish: Chicken Soups Other Soups

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