Homemade Chicken Stock

Servings: servings (64 ounces/2 quarts total)

Calories: 58cal

In a large stockpot, place your chicken carcasses. You may need to break one down a little bit to try to keep them lower in the pot.
You will need a 14-quart stockpot or larger for a full batch, or a 7-quart stockpot for a half batch.
Add all your remaining ingredients plus 20 cups of water or enough to almost cover the chicken. If you are stacking them, you will need to keep that in consideration.
Bring to a boil on medium-high heat, then reduce to low heat and simmer for 4 hours, uncovered. Taste the broth after 3 hours and add more salt if needed.
Strain out any large pieces with a slotted spoon. Use a cheesecloth or a fine strainer to catch any smaller pieces. Repeat as needed. Spoon off any fat that rises to the top - sometimes it is easier to do this when it is cool as the fat will harden on the top.
Allow to cool then transfer to an air-tight jar or container.

5 from 2 votes

This recipe uses the bones from two rotisserie chickens. You want the bones to be mostly picked of the meat, but not completely cleaned off. The meat will help add flavor to the stock.
Store homemade chicken stock in an air-tight container, preferably a mason jar with a sealed lid, kept in the refrigerator for up to 7 days. This recipe yields 2 quarts (64 ounces) total, so you can store it in a 64-ounce mason jar or two 32-ounce jars.
To freeze: It's important to let the stock cool before transferring to a freezer-safe mason jar or plastic air-tight container. Leave some space at the top (about an inch) so the stock has room to expand when frozen. Freeze for up to 3 months.

Course: Dinner, Soup

Cuisine: American

Prep Time10

Cook Time4 30

Total Time4 40