Easy Homemade Chicken Stock
Rich, deeply flavorful homemade chicken stock made from rotisserie chicken bones and frozen vegetable scraps. Zero cost, zero waste. Simmer low and slow for 12 to 15 hours for the best result. Freezes beautifully for up to 6 months.
Ingredients
- 2 to 3 rotisserie chicken carcasses frozen is fine
- 4 to 6 cups frozen vegetable scraps onion ends, carrot peels, celery trimmings, leek tops, mushroom stems
- 4 to 5 whole garlic cloves unpeeled
- A large handful of fresh parsley
- 4 to 5 sprigs fresh thyme
- 2 to 3 bay leaves
- 1 tablespoon whole black peppercorns
- 1 tablespoon salt adjust to taste
- Cold water enough to cover everything + more for topping up as needed
Optional
- chicken wing tips, whole wings or chicken feet
Instructions
- If using, roast or air fry the chicken wing tips, whole chicken wings or chicken feet at high heat (200°C/400°F) for 20-30 minutes until golden brown.
- Place the chicken carcasses (and roasted bones, if using), frozen vegetable scraps, garlic cloves, herbs, peppercorns and salt into a large stockpot. No need to thaw anything.
- Fill with cold water until everything is covered by about 2 inches/5cm. Don't overfill.
- Bring to a gentle simmer over medium heat. Do not let it boil. Skim any foam from the surface in the first 30 minutes if desired.
- Reduce heat to the lowest setting. Partially cover and simmer for 12 to 15 hours. The longer the simmer, the richer and more gelatinous the stock.
- Remove from heat and cool completely in the pot.
- Strain through a large sieve or colander into a clean pot, discarding the solids.
- Pass the stock through a fine mesh sieve a second time to remove any sediment and fine particles.
- Pour into souper cubes, ice cube trays or flat zip-lock bags. Label with the date and freeze.
