Chicken Stock made from Scratch
How to make your own Homemade Chicken Stock and a recipe for Homemade Chicken Noodle Soup! This stock recipe is so easy to make.
Equipment
- 6-Quart Pot with lid
- Cutting board
- Sink Colander
- Large Measuring Cup
Ingredients
- Chicken Scraps
- 8-12 cups Water
- 1 Onion
- 4 Carrots
- 2 Celery Sticks
- 4 Garlic Cloves
- 1 tsp Salt
- 1 tsp Oregano
- 2 Bay Leaves
- 1 tsp Black Pepper
Instructions
Cook the Whole Chicken
- For this specific recipe I cooked two whole chickens, cutting them at the breastbone.
- Next, filet them in half and cooking in the oven at 350 degrees until the temperature reached 165 degrees.
- When they are cooled to the touch, but not cold, debone the chicken and set all scraps aside.
- Then, pour all of the juices from the baking dish and save that to make Chicken Stock.
Prep the veggies
- In a large pot, I recommend 6-Quart or larger, place the bones and saved juices.
- In a sink colander, wash the carrots and celery and then set aside. There is no need to peel the carrots.
- Dice the carrots or cut them into pieces and then place them in the pot. They do not need to be small.
- Cut the celery into a few pieces and then place them in the pot.
- Cut an onion in half, remove the skin if desired, quarter the onion and then place it in the pot.
- Smash a few cloves of garlic, removing the skins, and then place them into the pot.
- Add 2 bay leaves, 1 tsp oregano, salt and pepper to the simmering soup.
- Add 8-12 cups of water to the pot, or just enough to cover all the food.
- Cover the lid and bring to a boil.
Simmer the stock
- Reduce the heat to low and then cook on simmer for 4-6 hours.
- Once the stock is done, place a large strainer over a large bowl and CAREFULLY pour the contents of the pot into the strainer while collecting the stock in the large bowl.
Notes
If you are planning to make chicken stock, you need bones. For this specific recipe I cooked two whole chickens, cutting them at the breastbone. Next, filet them in half and cooking in the oven at 350 degrees until the temperature reached 165 degrees. When they are cooled to the touch, but not cold, debone the chicken and set all scraps aside. Then, pour all of the juices from the baking dish and save that to make Chicken Stock.
Additionally, I made the chicken noodle soup two days after the chickens were cooked and deboned.
*Pro Tip* The easiest way to debone a chicken is to place the whole chicken, fully cooked and cool to the touch, on a rimmed baking sheet. Next, using your hands, remove the meat from the bones, setting the meat on the baking sheet and the bones on a separate bowl or dish.