Description
Making homemade chicken stock is a kitchen essential that adds rich flavor to your recipes. It’s easy, economical, and a great way to reduce food waste. With just a few simple ingredients and some simmering time, you’ll have a flavorful base for soups, stews, and countless other dishes.
Ingredients
Units
Scale
- 1 rotisserie chicken carcass
- 8 cups water
- 3 celery stalks
- 3 large carrots, halved
- 2 tablespoons whole peppercorns
- 3 bay leaves
Instructions
- Combine all ingredients in a large stock pot.
- Let simmer for 2 hours or until about half of the liquid evaporates.
- Remove the large pieces out of the stock (use tongs, if desired, as it will be hot) and strain what remains through a fine sieve or cheesecloth so that you have a smooth stock left over.
Notes
Store in an airtight container in the fridge for up to 1 week or in the freezer for up to 3 months. You can also use it immediately if desired.
- Prep Time: 7 minutes
- Cook Time: 2 hours
- Category: sauce
- Method: stovetop
- Cuisine: American
Nutrition
- Serving Size: 32 ounces
- Calories: 393
- Sugar: 12.9 g
- Sodium: 486.7 mg
- Fat: 10.7 g
- Carbohydrates: 36.6 g
- Fiber: 13.1 g
- Protein: 39.9 g
- Cholesterol: 105 mg