Introduction
Chicken stock is a kitchen staple that takes your recipes to the next level. Making it from scratch is easy and will add a depth of flavor to any broth-based dish. This homemade stock is rich, healthy, and free from artificial preservatives. You’ll never go back to store-bought again once you’ve tasted the difference!
Why You’ll Love This Recipe
Homemade chicken stock adds incredible richness to soups, stews, and sauces. By simmering the bones, you extract the gelatin and nutrients that give your stock a luscious texture. Plus, it’s customizable based on your tastes, and you can use leftover rotisserie chicken bones for an economical yet delicious base.
Recipe Origins
Chicken stock has been a fundamental part of cooking for centuries, with variations found in many culinary traditions. From European broths to Asian soups, making stock from bones is a practice that extracts every bit of flavor and nutrition. This simple method ensures you’re always using the freshest ingredients.
Nutrition Information
Calories: 22
Carbohydrates: 5g
Protein: 1g
Fat: 0.1g
Sodium: 32mg
Potassium: 132mg
Fiber: 1g
Vitamin A: 2604 IU
Iron: 0.3mg
Quick Facts
Prep Time: 15 minutes
Cook Time: 2 hours
Total Time: 2 hours 15 minutes
Servings: 8
Difficulty: ⭐⭐⭐
Storage and Reheating Tips
Refrigerate your homemade chicken stock for 3-4 days. It will take on a gelatin-like consistency in the fridge but will liquefy once reheated. For longer storage, freeze in batches of 2 cups in freezer-safe bags for easy use later.
Serving Suggestions
Chicken stock is perfect for making homemade chicken noodle soup, creamy white chicken chili, or any dish that requires a rich, flavorful broth. Pair it with crusty bread for a comforting meal.
Common Mistakes
Skimming foam: It’s important to remove the foam that rises to the top to avoid bitterness in your stock.
Simmering too high: Keep the heat low to prevent the stock from evaporating too quickly.
Recipe Variations
Vegan: Use vegetable scraps instead of chicken bones and a vegetable bouillon paste.
Low-Carb: Replace regular carrots with celery or turnips for a lower-carb alternative.
Gluten-Free: Ensure your bouillon paste or cubes are gluten-free, as some contain gluten.
Frequently Asked Questions
Can I use chicken stock immediately?
Yes, you can use the stock the same day once it’s finished, just skim off any extra fat.
Can I freeze chicken stock?
Yes! Freeze it in two-cup portions for easy access later.
Ingredients
- 1 rotisserie chicken, meat removed
- 2 ribs celery, cut into chunks
- 2 medium carrots, cut into chunks
- 2 medium onions, cut into chunks
- 2 bay leaves
- ½ teaspoon dried rosemary
- ½ teaspoon dried thyme
- 10 whole peppercorns
- 8 cups cold water
- 2 tablespoons chicken bouillon paste or 6 chicken bouillon cubes
Instructions
1- Place rotisserie chicken bones, vegetables, herbs, and water in a large soup pot.
2- Slowly bring to a boil over medium heat. Skim off any foam that rises to the surface.
3- Reduce heat and simmer covered for at least 2 hours, or up to 24 hours for deeper flavor.
4- Strain stock through a fine mesh strainer, discarding solids.
5- Stir in chicken bouillon paste to taste. Store in the fridge for 3-4 days, or freeze for up to 3 months.
