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Home » Recipes » Soups and Stews

Chicken Stock

Published: Aug 14, 2015 · Modified: Nov 20, 2018 by Bowl Me Over · 6 Comments

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I love summertime - love being outside, playing with my dogs, working in the garden but most of the time it's so blasted hot here in in the Central Valley (projected 106 this weekend) it's hard to spend a whole lot of time outside, even when you're grilling. It's also really hot indoors for cooking. For that reason, I hold off making a whole lot of soups and stews during the summer.

For me, soup season starts when football starts and football started this week! My team, the Green Bay Packers played their first preseason game last night! (Beat New England 22-11, but hey it's preseason.)  YAY!!! It's football season!!! (My husband is off somewhere groaning, I'm sure!)  To "kick-off" soup season I wanted to share the starter for all good soup - good stock!

stock simmering

chicken stock simmering

Any good soup starts with a great broth and if you have time to make your own, you'll know what I'm talking about. Here's what I do to make it easy on myself - when I cut & clean veggies, I throw the ends, peels, etc. in a plastic bag, seal them well and freeze them. I do the same thing when I debone a chicken. Figuring if you were going to throw it away, why not freeze it instead. When I have enough (or my freezer is too full) I make stock. Great thing to do on a Sunday afternoon. Takes about 4 hours, so I understand this recipe isn't for everyone, but if you have the time to make your own, you'll be happy you did!

chicken stock into soup

chicken stock into soup

I use a fat separator to remove the layer of fat from the top of the stock after it's done simmering. If you don't have one, you can also refrigerate the stock. After it hardens you can remove the fat that has hardened on the top of the stock with a spoon. I recommend storing it in 4 cup containers (pickle jars work great!) as many recipes call for 4 cups of stock. Then label it and tuck it in the freezer for another day!

The recipe below is for a basic chicken stock. Don't be afraid to mix up the vegetables. Have some asparagus ends? Toss those in, extra parsley - add it to the pot. The different vegetables give the stock different flavor. Experiment and find what you enjoy the most!

stock simmering
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5 from 1 vote

Chicken Stock

Any good soup starts with a great broth. If you have time to make your own, you'll know what I'm talking about! This recipe below is for a basic chicken stock. 
Prevent your screen from going dark
Prep Time15 minutes mins
Cook Time4 hours hrs
Total Time4 hours hrs 15 minutes mins
Course: Soups and Stews
Cuisine: American
Servings: 4 quarts
Calories: 65kcal
Author: Deb Clark
As an Amazon Associate I earn from qualifying purchases.

Ingredients

  • 2 turkey or chicken bones meat picked clean and removed - one turkey or three chicken carcasses
  • 3 onions quartered no need to remove the skins
  • 4 stalks celery cut into thirds
  • 3 carrots cut into thirds
  • 1 bunch of parsley
  • 1 head of garlic sliced in half
  • 2 bay leaves
  • 2 teaspoon heaping of whole peppercorns
  • 2 teaspoons salt or omit if you prefer

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Instructions

  • Gather all the ingredients. Wash the vegetables, scrub them clean no need to peel anything as you will strain it at the end.
  • In a large stock pot over medium high heat add, the turkey and/or chicken bones and vegetables. Add water to cover, usually three to four quarts. Cover tightly with a lid and bring it to a boil. Once it reaches a boil, reduce the heat to low and simmer loosely covered for four hours, stir occasionally. You may need to add more water, just keep an eye on it.
  • After four hours turn the stove off and allow the pot to cool. Once cooled, strain out the vegetables and bones and discard. I recommend storing the stock in four cup containers (I use pickle jars) and freeze until you’re ready to use.

Nutrition

Calories: 65kcal | Carbohydrates: 14g | Protein: 1g | Sodium: 1230mg | Potassium: 400mg | Fiber: 3g | Sugar: 6g | Vitamin A: 7845IU | Vitamin C: 10.6mg | Calcium: 60mg | Iron: 0.6mg
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Interested in making Vegetable Stock - click here for the recipe.

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About Bowl Me Over

Welcome to Bowl Me Over! My name is Debra and I send warm greetings from sunny California. I am a serious foodie – I’ve been known as the go-to girl in our family for years, catering weddings and anniversary parties. In the summer I help cook mountains of food for our family reunions. Often times things I create end up in a bowl, hence the name Bowl Me Over! Let's stay connected, you can email me at debra@bowl-me-over.com and find me on Facebook, Pinterest, Instagram, Twitter and YouTube.

Reader Interactions

Comments

  1. Lois

    October 17, 2017 at 5:15 pm

    5 stars
    Home made stock is so much better than what you buy in the store and you can make it from what’s in the refrigerator. Love it.

    Reply
    • Bowl Me Over

      October 17, 2017 at 8:08 pm

      It makes all the difference in the world and really helps build layers of flavor. Thanks Lois!

      Reply
  2. Lois

    August 14, 2015 at 10:11 am

    If you have never made your own stock you are in for a real treat. Give it a try. It's very easy just takes time. Love it.

    Reply
    • Bowl Me Over

      August 20, 2015 at 3:39 pm

      So true - homemade stock is the very best!

      Reply

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