Easy healthy homemade chicken stock recipe
Making homemade chicken stock is easy, healthier, and cheaper than store-bought options. Learn how to make a healthy homemade version of a basic chicken stock recipe.
Servings: 7 people
Equipment
- 1 Large pot with lid
Ingredients
- 1.3 kg chicken breast bones any chicken bone would work
- 1 pc large carrot cut into medium chunks, no need to peel
- 200 g celery stalks cut into 2 inches
- 1 pc large white onion cut into quarters or eights, no need to peel
- 1 pc large red onion cut into quarters or eights, no need to peel
- 1 pc dried bayleaf
- 1 head garlic (optional) no need to peel
- 2 tsp whole black pepper
Instructions
- Place the chicken bones into a large pot. Fill it with enough water so it covers about an inch above the bones. Bring it to a rapid boil and switch to low heat to simmer once boiling.1.3 kg chicken breast bones
- (Optional) You may skim off scum that forms on top if you want a clearer soup.
- Add all the remaining ingredients to the pot. They must be mostly submerged in the water.1 pc large carrot, 200 g celery stalks, 1 pc large white onion, 1 pc large red onion, 1 pc dried bayleaf, 1 head garlic (optional), 2 tsp whole black pepper
- Let cook in light simmer for at least 2.5 hours with the lid on.
- Strain your bones and transfer to a container for keeping!
Notes
- Chicken bones. You can use any and all the bones of the chicken if you wish. We only use chicken breast because Dane can't eat red meat or fat.
- Onions. If you only have one kind of onion, you can also use just one variety.
- 2.5 hours cooking time. Simmer all the ingredients for at least 2.5 hours, up to 4 hours. Longer means you'll get less liquid but more concentrated flavor.
- Don't add salt. Don't salt the chicken or soup when creating this stock. This is so you can control saltiness based on the actual dish you're using it on.
- Storage. I store our chicken stock in 16oz leak-proof deli containers in the freezer.