Homemade Chicken Stock

Instructions

Prepare the Bones - Cut or separate the bones into 3 to 4-inch pieces to release more flavor into the stock. Alternatively, leave the bones whole.
Prepare the Sachet d'Épices - Place the thyme, parsley stems, garlic, bay leaf, and peppercorns in the center of a piece of cheesecloth. Gather the edges and tie securely with kitchen twine to form a pouch. This allows for easy removal after simmering. Set aside.
If you don’t have cheesecloth, you can later add the herbs and spices directly to the pot; they’ll be strained out later.
Simmer the Bones - In a large stock pot or Dutch oven, add the chicken bones and cold water. Bring to a boil over medium-high heat, then immediately reduce to low to simmer, not going above 185ºF (85ºC). After about 10 minutes, use a spoon to skim off any fat and foam that rise to the surface of the stock. This prevents the stock from becoming cloudy.
Add the Mirepoix and Sachet - Carefully add the onions, carrots, celery, and Sachet d'Épices to the pot.
Simmer the Stock - Simmer on low heat for at least 2 hours, or up to 5 hours for a richer, more concentrated flavor. If needed, add more water to keep the bones covered. Continue to skim off any fat or impurities that rise to the surface. This helps keep the stock clear and clean in taste.
Strain the Stock - Strain the stock through a fine mesh strainer set over another pot or large bowl. You can line the strainer with cheese cloth to catch more impurities. Allow it to sit for 10 minutes, then skim off any fat or impurities.
Use or Store - Season with salt to taste if desired. Use immediately for a recipe or cool within 2 hours at room temperature. Refrigerated stock can be used within 5 days, skimming of the solidified fat before use.

Ingredients

Instructions

Notes

Nutrition