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Hearty Homestyle Chicken Stock

clock-icon270 minutes
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Pixicook editorial team

A rich and flavorful homemade chicken stock, perfect as a base for soups, stews, and sauces.

Ingredients for Hearty Homestyle Chicken Stock

units in
USchevron
serves
5.5 people

Roasting Chickens

0 lb

Large Yellow Onions, unpeeled and quartered

each

Carrots, unpeeled and halved

each

Celery Stalks With Leaves, cut into thirds

each

Parsnips, unpeeled and cut in half

each

Dill

sprigs

Garlic, unpeeled and cut in half crosswise

head

Kosher Salt

tablespoons

Whole Black Peppercorns

teaspoons

Water

quarts

How to Make Hearty Homestyle Chicken Stock

1. Combine Ingredients in Stockpot

Start by placing the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, salt, and peppercorns into a large 16 to 20-quart stockpot.

2. Add Water

Next, add 7 quarts of water to the pot, ensuring that all the ingredients are fully submerged. The water level should be just above the ingredients.

3. Bring to Boil

Bring the contents of the pot to a boil over high heat. Once it reaches a rolling boil, lower the heat and let the stock simmer gently for 4 hours.

4. Cool and Strain Stock

After 4 hours, turn off the heat and let the stock cool for about 30 minutes. Strain the stock through a colander into a large bowl, removing the solids.

5. Store the Stock

Pack the stock into containers and refrigerate if you plan to use it within a few days, or freeze it for longer storage.

Pitfalls and tips

Quality of Ingredients

Use the freshest organic, free-range chicken, and vibrant, aromatic vegetables and herbs for a richer flavor.

Simmer, Don’t Boil

Maintain a gentle simmer and skim off any scum for the clearest, best-flavored stock.

Straining

Strain the stock through a fine-mesh sieve or cheesecloth to ensure a clear final product.

Chicken Parts

Utilize a combination of bones and meat, such as wings, backs, necks, and feet for a stock rich in collagen and luxurious mouthfeel.

Cold Water Start

Begin with cold water to ensure even heating, flavor extraction, and clarity in the stock.

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