Chef John's Homemade Chicken Stock

Chef John's Homemade Chicken Stock

14
Chef John 22212

"There's nothing like homemade chicken stock. It does take a long time to simmer, but the procedure is really quite simple."
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Ingredients

13 h 40 m servings 81 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 81 kcal
  • 4%
  • Fat:
  • 4.8 g
  • 7%
  • Carbs:
  • 2.4g
  • < 1%
  • Protein:
  • 6.7 g
  • 13%
  • Cholesterol:
  • 20 mg
  • 7%
  • Sodium:
  • 36 mg
  • 1%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Combine chicken, onion, carrots, celery, garlic, thyme, and bay leaf in a large stockpot; pour water into pot. Bring to a gentle simmer over medium-low heat, being careful not to let the mixture come to a boil. Once simmering, skim off any foam or impurities that accumulate on the surface of the water and reduce the heat to low.
  2. Gently simmer the mixture on low for 12 hours, skimming off any foam as needed.
  3. Remove stockpot from heat and let cool for 1 hour.
  4. Pour stock through a fine strainer and transfer to food-safe containers.

Reviews

14
  1. 19 Ratings

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Most helpful positive review

EXCELLENT! One of the things that I did different: After I removed all of the skin and the meat after the roasting time of the chicken - I roasted the bones and the veggies from the pot (I added...

Most helpful critical review

All I could taste was onion. Added some salt which just made the onion more pronounced. Added some chicken base which didn't do much.

EXCELLENT! One of the things that I did different: After I removed all of the skin and the meat after the roasting time of the chicken - I roasted the bones and the veggies from the pot (I added...

I like this Stock recipe a lot - I do however like to roast the chicken pieces before simmering. The long slow simmer is essential to a really good Stock. This can be done in the crock pot or ...

Easy and the smell was amazing as it cooked! I used a full chicken carcass that I froze to be used for stock. The carcass was from Spicy Rapid Roast Chicken from this site. I also added some fre...

Being a cook who already makes my own stocks, I decided to follow Chef John's recipe to the letter for comparison. His recipe produced a great stock with a fine depth of flavor. I live in an are...

I could not find a package of chicken necks and backs, I did have a 3-ish pound package of chicken parts that I used instead. I did add a good amount of dried parsley and fresh ground pepper. Th...

I give the recipe five stars

i always want to do what i can to save money and with raising my own chickens for meat and eggs...this is a great way to save even more..

this came out very nice.. used a whole chicken carcass and used 1/4 t of dried thyme in place of the fresh.. used 6 cups of water and cooked in the crock pot.. the written recipe does not mentio...

Great way to make stock, I used the Thanksgiving turkey!