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Homemade Chicken Stock

Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings 6 qrts

Ingredients

  • 6 lbs. of chicken bones combination of backs, feet, necks
  • 2-3 large white onions quartered
  • 6 stalks of celery chopped into large peices
  • 6 large carrots chopped into large pieces
  • 1 bulb of garlic - cut in half no need to peel
  • 1 handful of black peppercorns
  • 1 handful of parsley can be just stems if that's all you have
  • Cheese cloth

Instructions

  • Rinse chicken bones and place at the bottom of a very large pot (I use a 12 qrt. stock pot)
  • Add enough cold water to the pot to generously cover the bones.
  • Turn heat up to a simmer (do not boil), and let the bones simmer for an hour. The pot will need to be skimmed within the first hour. Using a large spoon, gently "scrape" the foam off of the top of the water.
  • Once the bones have simmered for an hour, and the water has been skimmed, carefully add the other ingredients.
  • Return the pot to a gentle simmer and allow to cook for 6-8 hours.
  • Strain and divide stock into individual container for freezing