How to Make Homemade Chicken Stock

Name: How to Make Homemade Chicken Stock
Total time: 190 min
Yield: 8 servings
Cuisine: Indonesian
Ingredients: 2 small chicken carcass (or 1 turkey carcass); 1 yellow onion (halved); 3 carrots; 3 ribs celery; 4 sprigs fresh parsley; 2 sprigs fresh rosemary (optional); 2 sprigs fresh thyme (optional); 2 bay leaves; 1 tablespoon black peppercorns; 2 teaspoons salt; 8 to 10 cups water

This easy homemade chicken stock is the perfect base for any soup and can be added to your favorite recipes. Store in the fridge for 4 days or freeze for up to 3 months.

⏱️ 190 min 🔪 Prep: 10 min 🔥 Cook: 180 min 📊 Hard ⭐ 4.9 (18) 👁️ 26 views

👨‍🍳 Start Cooking

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Ingredients

8 servings

2 small chicken carcass (or 1 turkey carcass)
1 yellow onion (halved)
3 carrots
3 ribs celery
4 sprigs fresh parsley
2 sprigs fresh rosemary (optional)
2 sprigs fresh thyme (optional)
2 bay leaves
1 tablespoon black peppercorns
2 teaspoons salt
8 to 10 cups water

Steps

Cut the onion, the carrots and the celery into quarters (include the tops of the carrots and celery if you have them)
Place carcass in a large pot and add vegetables, fresh herbs, bay leaves, peppercorns and salt. Cover with water.
Cover pot and bring to a boil over high heat.
Once boiling, reduce heat to simmer partially covered for 3-4 hours skimming as needed.
Strain broth through a mesh strainer or cheesecloth. Discard bones and vegetables.
Refrigerate 4 days or freeze 2-3 months.