There is nothing like Homemade Chicken Stock. Once you start making it yourself you’ll never go back to store bought. It’s a process, but so worth it!
- 3 (5 pound) whole roasting chickens, bag of giblets discarded
- 8 whole carrots, unpeeled and halved
- 4 medium yellow onions, peeled and cut in half
- 6 celery stalks, cut in thirds with leaves
- 30 sprigs fresh thyme
- 25 sprigs fresh parsley
- 10 fresh sage leaves
- 1 head garlic, unpeeled and cut in half
- 7 quarts water
- 2 1/2 tablespoons kosher salt
- 1 tablespoon whole peppercorns
- Place chicken, carrots, onions, celery, thyme, parsley, sage, and garlic in a large (18 – 20 quart) stock pot.
- Add in water, salt, and peppercorns. Heat over medium-high heat until boiling. Reduce heat and simmer for 4 hours uncovered. Skim off the foam and discard as the stock boils.
- After 4 hours, use a slotted spoon and remove all the solids from the pot and discard. Strain the stock through a sieve or colander to remove any small remaining solids. Cool stock before storing.
- Recommended – chill the stock overnight and remove the fat that forms on top. Store in the refrigerator or freeze for up to 30 days.
Stock will solidify in the refrigerator creating a gel-like texture. This is due to the collagen extracted from the bones as you boiled the stock. Once heated it will become liquid.
Refrigerate for up to 4 days.
Freeze in large zip-top bags to save space!