Kittencal's Homemade Chicken Stock/Broth Recipe

"This method takes 2 days to create the best most richest flavorful stock, once you try this you will never purchase cans again and the same method may be used for turkey stock use the carcass and leftover legs, thigh and wing bones from your roasted turkey in place of the chicken pieces, also save your carcass/s and bones from roasted chickens and freeze them to throw in the pot, roasted bones will produce a richer golden colored stock but uncooked chicken works just as well, cool and freeze the broth in 2 or 4-cup plastic freezer containers and store in the freezer until ready to use a quick defrost in the microwave is all that's needed when ready to use, I have not listed the yield it will depend on how much water is used and how large your pot is, don't remove the skins from onions they add color and taste to the stock adding in another onion won't hurt, if you are not a lover of garlic you may omit... the amount of chicken is only a guideline you may use as much as you like but the more chicken the richer and more flavorful your stock will be!"

Original is 20 servings

Metric US

I've Tried It

Ingredients

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4 pounds fresh chicken pieces (bone and skin on (or can use leftover roasted chicken carcass/s along with chicken pieces, 4 pounds is only a guideline you can use as much chicken as you like)
2 large yellow onions (do not peel the skin off, and cut into quarters)
2 large carrots (unpeeled, washed - can use more carrots if desired)
2 large celery ribs (cut in half)

10 black peppercorns
1 large garlic head (separated into cloves, can leave the skin on or remove)
2 tablespoons salt (or to taste)
Cold water, to cover all ingredients

Nutritional

Serving Size: 1 (135.3 g)
Calories 133
Total Fat - 4.2 g
Saturated Fat - 1.1 g
Cholesterol - 83.8 mg
Sodium - 818 mg
Total Carbohydrate - 5.1 g
Dietary Fiber - 1.6 g
Sugars - 1.4 g
Protein - 18.3 g
Calcium - 36.8 mg
Iron - 1.2 mg
Vitamin C - 2.2 mg
Thiamin - 0.1 mg

Step by Step Method

Step 1

The stock must be started 1 day before.

Step 2

Place the chicken pieces and/or carcass or turkey carcass in an extra large stock pot along with all remaining ingredients.

Step 3

Fill with cold water to cover ingredients and up to almost three inches or a little more from the top of the stock pot; partially cover and bring to a light boil (watching that the water does not boil over).

Step 4

Reduce heat to very low cover tightly with a lid and simmer for about 4 hours or even more (adding in more salt if needed during cooking, the pot must be tightly covered or the stock will reduce while cooking).

Step 5

After the simmering time turn off heat remove the lid and allow the pot to sit until room temperature or until cool enough to refrigerate with all ingredients still in the pot (do not remove any bones or vegetables leave them along with everything else in the pot overnight).

Step 6

Transfer the pot to the fridge (with all ingredients still in it) and refrigerate overnight or even up to 2 days.

Step 7

The next day remove the pot from the fridge (mixture will be a jelly consistency).

Step 8

Remove any fat that has gathered on top.

Step 9

Heat again until just to a liquid consistency (this will make it easier to strain).

Step 10

Using a large slotted spoon remove the larger chicken pieces and strain in a large strainer, if desired you may strain again in a cheesecloth but it is not necessary.