I am equal parts following a recipe or winging it when it comes to cooking. I do love the structure of listening to someone else’s tried and true culinary advice. But I also love cooking from a feeling. And a feeling is exactly where my Homemade Chicken Stock recipe came from. It was years ago at this point, and so I can’t even remember where my inspiration came from. But it came, and I listened.
In my opinion, nothing beats homemade. And this Chicken Stock is no exception. It’s simple in its ingredients, it can be used in a multitude of applications, it’s sort of a set it and forget it situation, and it’s dang healthy. Yes, because this is a bone broth, it helps with joint health, gut health, it boosts your immune system, helps you sleep, and is a great source of collagen among other things. In a lot of ways, it’s kind of a superfood. . .and one that I always like to have in stock. (Yes, pun most definitely intended!)
Homemade Chicken Stock
1 Rotisserie Chicken – white meat removed + saved for another use
3 Leafy Celery Stalks – halved
3 or 4 Whole Carrots – halved
1 Sweet Onion – halved lengthwise through the root
1/2 Bunch of Flat Leaf Parsley
2 Large Pinches of Sea Salt
- Take what remains of your rotisserie chicken (the dark meat, juices, fat, skin, bones and all), and put it into a large stock pot or a 6 quart dutch oven. Place the pot over medium heat, and allow the chicken skin to lightly brown for about 5 – 10 minutes.
- Add in just enough cold water to cover the bottom of your pan, and then scrape up any of the brown bits that have formed with a wooden spoon.
- Nestle in all of the remaining ingredients around your chicken, and fill your pot to the very tippy top with cold water. Carefully set your pot back on the burner, turn up your heat to medium high, and bring your stock to a strong simmer.
- Reduce your heat back down to medium, and let your stock gently simmer (untouched) for about two hours uncovered. During this time, intermittently check your stock, and skim off any of the scum (the white bubbles) with a spoon.
- After the two hours (give or take), remove your stock from the heat, and let it cool slightly, for about 15 to 30 minutes. (You will know that your stock has cooked down enough when the liquid has reduced by about two inches.)
- Carefully strain your stock, discarding all your veggies and chicken remains. Then just go ahead and store your stock in airtight containers.
In the refrigerator, the stock will stay fresh for up to three days. And in the freezer, it will stay fresh for three months. When you use your frozen stock, after defrosting it, always bring it up to a boil for a few minutes first. Re-skim any scum, and then use it to your liking.