Main Dish

Homemade Chicken Stock

... from Aunt Sandy's Kitchen

• Serves: 12+ cups
• Prep Time: 10-15 minutes
• Cooking: 1-2 hours

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Chicken stock is used in so many dishes, and not just chicken dishes. By making it at home, you get to control what goes into the stock pot. Make a big pot, and freeze portions that you can use in the months ahead. Aunt Sandy will show you step by step how to make Homemade Chicken Stock.

Chicken Ingredients

• 8+ cups water
• 3 celery ribs, cut into large pieces
• 2 large carrot, cut into large chunks
• 1 large onion, quartered
• 3 garlic cloves, chopped
• 2 large breasts bone-in, skin-on or 1 chicken carcass
• 6 chicken bouillon cubes
• 3 bay leaves
• 4 sprigs fresh thyme or 1 teaspoon dried thyme leaves, (NOT powdered)
• 1½ teaspoons salt
• 1½ teaspoons pepper
• 1 teaspoon onion powder
• 1 teaspoon garlic powder

Directions for Cooking Chicken

1. Using a large soup pot, start off with 4 cups water over medium - high heat.
2. Cut each into large pieces: celery, carrot, and onion. Add garlic.
3. Add 2 large bone-in, skin-on chicken breasts or 1 chicken carcass.
4. Add more water enough to cover chicken.
5. Add chicken bouillon cubes.
6. Add bay leaves, thyme, salt, pepper, onion powder, and garlic powder.
7. Stir ingredients thoroughly.
8. Bring pot to a boil over high heat. If any foam rises to the surface skim it off.
9. Reduce heat to medium heat, cover, and simmer for 1-2 hours or longer.
10. Remove pot from heat and let it cool.
11. Remove the chicken meat and allow to cool. Shred chicken and save for your favorite chicken dish.
12. Strain stock through a fine strainer discarding everything else so all you have left is pure stock.