Homemade Chicken Stock

Skip buying chicken stock at the store. It simply doesn't compare to the magic of homemade stock. Good recipes call for good ingredients.

5 from 6 votes

Prep Time 15

Cook Time 5 30

Total Time 5 45

Course Soup

Cuisine American

Servings quarts

8 lbs. chicken bones - backs, wings, necks, etc.
2 lbs. chicken feet - skin slashed
6 quarts water
2 medium carrots - peeled and cut into 1-inch lengths
3 medium leeks - white and light green parts only; washed and cut into 1-inch lengths
1 medium yellow onion - peeled and quartered
4 large garlic cloves - peeled and smashed
3 bay leaves
6 sprigs thyme
2 sprigs rosemary

Thoroughly rinse all of the bones in the sink, as well as your vegetables. Tie the rosemary and thyme sprigs together with butcher's twine.
Add the chicken bones to the water in your stockpot and bring to a simmer for 30 minutes. Skim off any fat and impurities that rise to the surface. Add the remaining ingredients, cover, and simmer on low for 5 hours.
Strain through a fine-mesh sieve into a heat-proof container. Discard solids. Place stock in the sink with enough ice around its container to cool it down. Using your fat skimmer, remove any fat that rises to the surface and discard it.
Ladle the stock into 3-4 cup freezer-safe containers. The stock will keep up to 6 months in the freezer.

Note that no salt has been added to this recipe, unlike the stock that you would find on a grocery store aisle.

When using it with a recipe that calls for chicken stock, add 1/2 teaspoon kosher salt per quart (4 cups).

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