It’s so easy to make and tastes AMAZING!! Seriously, it puts store-bought stock to shame and is a great way to use your leftover chicken carcass after you make my roast chicken recipe.Use this chicken stock in my chicken gnocchi soup, chicken noodle soup or chicken risotto with broccoli.
Chicken carcass: use a chicken carcass from a 4-6 lb chicken is good (I highly recommend making my roast chicken recipe here and then use the carcass) Vegetables: I used whole carrots, onion, and celery. Feel free to throw in any extra vegetable scraps you have in the fridge that you want to use up. Garlic: make sure to use a whole head of fresh garlic to get optimal flavor. Fresh Herbs: I typically just use whatever I have on hand. Use, thyme, rosemary, bay leaves, sage, etc. Fresh lemon: helps balance the rich flavors of this chicken stock while also helping break down the connective tissues of the bones. Chicken bouillon: this is optional but makes it super yummy! You can omit or use less if you are worried about the sodium. Apple cider vinegar: the acidity of the vinegar helps break down the bones and connective tissues in the chicken, making it easier to extract essential minerals like calcium, magnesium, and potassium. This results in a more nutrient-rich stock. It also can help in extracting collagen from the bones, which can turn into gelatin during the cooking process. We love a gelatin-rich stock!
If the recipe calls for both, just use half chicken stock and half water (so if the recipe calls for 8 cups chicken broth, use 4 cups of stock and 4 cups of water). You will notice that the homemade chicken stock will become gelatinous when chilled and any fat will rise to the top. Don’t worry! Just scrape the fat layer off the top before using and heat in the microwave for 30 seconds to a minute or until it returns to its liquid stake.
