Chicken stock in mason jars on counter with chef and cooktop in background
Basic But Flavorful Chicken Stock

The secret to making this chicken stock extra special is to use an already roasted chicken, which adds a deep and concentrated flavor to the finished product without any extra effort on your part. Save the meat to use in another recipe, and toss the bones in a pot with vegetables then cover with water and simmer. In about two hours you have something way better than you can find in a box.

Basic But Flavorful Chicken Stock

Chicken stock in mason jars on counter with chef and cooktop in background
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
The secret to making this chicken stock extra special is to use an already roasted chicken, which adds a deep and concentrated flavor to the finished product without any extra effort on your part. Save the meat to use in another recipe, and toss the bones in a pot with vegetables then cover with water and simmer. In about two hours you have something way better than you can find in a box.
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Course Soup

Ingredients
 

  • 1 rotisserie chicken
  • 2 medium carrots, scrubbed and cut into a few pieces
  • 2 celery stalks, washed and cut into a few pieces
  • 1 yellow onion, washed, root end trimmed, and halved (skin left on)
  • Optional if you have some: a few mushrooms, a parsnip, a bay leaf or two, a few whole black peppercorns

Instructions
 

  • Remove the meat from the chicken and save to use in another recipe. Most likely, while you are doing this, you’ll detach the legs and thighs from the spine, and remove most of the skin from the carcass. If some of the skin is still clinging to the chicken, it will only add more flavor to the stock so don't worry about getting it all off.
  • Place all of the bones in a large saucepan or small stockpot. Add the vegetables and enough cold water to cover everything.
  • Place the pot over high heat and bring to a simmer. Reduce the heat to keep it at a steady low simmer and allow it to cook for 2 hours-ish. It’s fine if its less, or more time, it will just mean your stock will be weaker or stronger.
  • Strain the broth into a large bowl using a mesh strainer, and discard the bones and the vegetables. Allow the stock to cool and pour it into mason jars to store in your refrigerator. You could also carefully pour the liquid into quart-sized freezer bags, then freeze for future use.
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