Homemade Chicken Stock
Grandma's Secret Chicken Stock Recipe

Homemade chicken stock is not really a secret. This basic chicken stock recipe, however, could have been passed down for generations. The seasonings are the difference - the technique is conventional.

Regardless of your cooking skills you can make chicken stock! Especially with this chicken stock recipe

When making chicken stock browning the chicken and the vegetables first gives the chicken stock a rich brown color. The color and the herbs and peppercorns combine for the perfect homemade chicken stock.

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If you would like a lighter colored homemade chicken stock skip the browning process. The flavor will still be great and the lighter color will be useful in dishes that you don't want to discolor.

This basic chicken stock recipe is deliberately low sodium. This is to increase it's versatility for using in other recipes. If you plan to use it right away for chicken noodle soup or such, just keep in mind that it might need more salt.

Buying a whole chicken and cutting it into pieces yourself is a money saver not only for when you use this chicken stock recipe, but for any chicken dish.

If you prefer buying parts try to find necks, backs and wings on sale.

At any rate avoid "Chicken With Water Added".

These chickens have been injected with heaven knows what at the processing plant. The claim on the package probably says that it's been "enhanced" or some ridiculous statement like that.

If you're looking for a faster way to make chicken stock try our Cheaters Chicken Stock. If you're really in a time pinch then read what we have to say about Swanson Chicken Broth.

Homemade Chicken Stock - Grandma's Secret Chicken Stock Recipe

Ingredients

1 (3 pound) whole chicken
1 teaspoon canola oil
2 medium carrots, cut into chunks
1 medium onion, cut into chunks
3 sprigs fresh parsley
1 bay leaf
1/2 teaspoon dried thyme
1/4 teaspoon dried rosemary
1/4 teaspoon whole peppercorns
2 1/2 quarts cold water
1 celery rib with leaves, cut into chunks

Directions

Cut the whole chicken into parts. In a soup kettle or stock pot cook the chicken parts in oil over medium heat until browned, about 5 minutes per side. Remove the chicken and set aside.

In the same pan, saute the carrots and onion until the onion is tender.

Place the seasonings on a double thickness of cheesecloth. Bring up the corners of the cloth and tie with kitchen string to form a bag or bouquet garni.

Return the chicken to the pan. Add the cold water, celery and the bouquet garni. Slowly bring everything to a boil over medium-low heat.

Reduce the heat and simmer, uncovered, for 30 minutes. Skim the foam that will accumulate on the top.

At this point you can remove the chicken breast halves from the pot and remove the breast meat from the bones and return the bones to pot.

Refrigerate the chicken breast meat. This allows you to use the breast meat for another use. The breast meat is extremely lean and has no connective tissue so it doesn't really add that much flavor to the stock.

Simmer the stock, uncovered, for 3-4 hours longer.

At the end of the simmer time strain the broth through a colander into another vessel. Discard the chicken, bones, vegetables and spice bag. They have done all they can do and are not good for anything else.

Refrigerate the stock for 8 hours or overnight. This will allow the fat to accumulate and solidify on the top. Use a spoon to remove the fat from surface.

Save the fat for making chicken gravy!

You now have the best Homemade Chicken Stock in the world.

You can refrigerate your stock for up to three days or freeze it for three months.

If you don't have a recipe for using your stock right away try some of the ones below:

Chicken Recipes Using Grandma's
Homemade Chicken Stock Recipe

Read My Opinion of Swanson Chicken Broth

Swanson Chicken Broth is the best store bought chicken broth that I've tried. Now store bought chicken broth doesn't compare to homemade but Swanson's Chicken broth is pretty darned good.

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This is absolutely the Best Chicken Soup Recipe! It's almost as good as Grandma used to make whenever a fever needed feeding. This classic can be regarded as a national treasure.