There’s something incredibly satisfying about making your own chicken stock at home. It’s one of those kitchen basics that fills your house with warmth and comfort. With just a few simple ingredients, you can create a rich and flavorful stock that elevates any dish.
Whether you’re using it as a base for soups, sauces, or risottos, homemade chicken stock is a staple that brings depth to your cooking. Let’s get started!
Steps
- Strip the meat from the rotisserie chicken, storing it in the fridge or freezer for later use. Keep the bones and skin for the stock.
- Place the chicken bones and skin in a large pot with chopped carrots, celery, onions, and bay leaves. Add peppercorns, rosemary, thyme, and cold water to the pot.
- Heat the mixture over medium heat until it boils, then skim off any foam. Lower the heat, cover, and let it simmer for at least 2 hours to deepen the flavor.
- Once done, remove the pot from heat and allow the stock to cool. Use a fine mesh strainer to separate the liquid from the solids, discarding the bones, vegetables, and herbs.
- Mix in chicken bouillon to enhance the taste, if desired. Store the stock in the refrigerator for up to 4 days, or freeze in 2-cup portions for up to 3 months.
- If using an Instant Pot, cook the ingredients on high pressure for 30 minutes and let the pressure release naturally before straining. For a slow cooker, cook on low for 10-12 hours before straining.
Ingredients
- 1 rotisserie chicken (bones and skin only)
- 2 celery stalks with leaves, chopped
- 2 medium carrots, chopped
- 2 medium onions, chopped
- 2 bay leaves
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried thyme
- 10 whole peppercorns
- 8 cups cold water
- 2 tablespoons chicken bouillon paste or 6 chicken bouillon cubes
Nutritional Values
Calories: 176kcal | Carbohydrates: 40g | Protein: 8g | Fat: 0.8g | Saturated Fat: 0.32g | Polyunsaturated Fat: 0.32g | Monounsaturated Fat: 0.16g | Sodium: 256mg | Potassium: 1056mg | Fiber: 8g | Sugar: 16g | Vitamin A: 20832IU | Vitamin C: 24mg | Calcium: 232mg | Iron: 2.4mg
FAQ
- What is the main difference between chicken broth and chicken stock?
- The primary distinction is that chicken broth is made by simmering meat and vegetables, while chicken stock involves simmering the bones, which releases additional flavor and collagen. This gives stock a richer taste and a gelatinous texture when refrigerated.
- How long can I store homemade chicken stock in the refrigerator?
- You can refrigerate homemade chicken stock for 3-4 days. It will become gelatinous when chilled but will return to a liquid state once reheated. Be sure to skim off any fat that rises to the surface before using.
- Can chicken stock be frozen, and if so, what is the best way to do it?
- Yes, chicken stock can be frozen. It’s recommended to measure the stock into freezer-safe bags in two-cup portions, making it easy to use the exact amount needed when thawed. It can be stored in the freezer for up to 3 months.
- Is it possible to make chicken stock using an Instant Pot?
- Yes, you can make chicken stock in an Instant Pot. Simply place chicken bones, skin, vegetables, spices, and water into the pot and cook on high pressure for 30 minutes. Allow the pressure to release naturally before straining out the solids.
- What are some dishes that can be enhanced by using homemade chicken stock?
- Homemade chicken stock can elevate the flavor of various dishes, including chicken noodle soup, creamy white chicken chili, chicken tortilla soup, and creamy chicken and asparagus pasta.
Tips
- Maximize Flavor with Longer Simmering: For a richer and more flavorful chicken stock, consider simmering the mixture for up to 24 hours on low heat. This extended cooking time allows for greater extraction of flavors and collagen from the bones.
- Efficient Freezing: When freezing your homemade stock, measure and store it in 2-cup portions in freezer-safe bags. This makes it easy to thaw the exact amount you need for future recipes without having to defrost an entire batch.
- Instant Pot Time Saver: Use an Instant Pot to make chicken stock quickly. Simply place all ingredients in the pot and cook on high pressure for 30 minutes. This method significantly reduces the cooking time while still producing a rich stock.
- Skim the Fat: After refrigerating the stock, skim off any fat that rises to the surface. This step ensures a cleaner taste and can improve the texture of your final dish.
Equipment
- Instant Pot – If you prefer the pressure cooking method for making stock.
- Fine Mesh Strainer – For straining the stock to achieve a clear, smooth texture.
- Large Stockpot – Essential for making stock on the stovetop.
- Freezer Safe Bags – Useful for storing and freezing the stock in measured batches.
