Create Homemade Chicken Stock from Leftover Bones
Edited by Rich, Eulalee, Eng, Ephraim and 2 others
This how-to describes how to make a chicken stock from leftover chicken bones. This recipe is time-consuming but you will enjoy this tasty homemade stock.
Ingredients & Utensils
- Leftover chicken carcass
- Large soup pot
- Large spoon or ladle
- Kitchen knife
- Cutting board
- Large slotted spoon
- Storage containers
- Optional: Another large pot
- 1First, place the chicken carcass into the large soup pot.Pot the chicken.
- 2Add cool water until the chicken is entirely covered.Cover with water.
- 3Dice the vegetables into sizable chunks.Cut the vegetables.
- 4Add the vegetables to the stock pot.Add the vegetables.
- 5Add 1/4 teaspoon of pepper and 1 teaspoon of salt to the stock.Seasonings.
- 6the ingredients well.Mix.
- 7the mixture until the stock begins to boil.Heat.
- 8Reduce the temperature to low and allow the stock to simmer.Reduce temperature.
- 9Simmer the stock for four hours.Cook.
- 10While simmering, a foamy film will form on top of the water. The foam should be skimmed with a kitchen spoon or ladle.Skim.
- 11Press the spoon down into the water near the edge of the pot. Slowly stir the water in a circular motion. The foam should gather in the middle once you have circled the pot a few times. Scoop the foam out from the center. Return to stirring and continue scooping the foamy layer every hour.How to skim.
- 12After four hours, scoop the bones out of the stock with a slotted spoon.Remove the bones.
- 13Place the sieve or strainer over another large pot or a heat-resistant container.Sieve.
- 14Pour the stock through the sieve.Strain.
- 15Allow the stock to cool to room temperature, ideally in the refrigerator.Cool down.
- 16When the stock cools, a layer of fat will congeal on top of the stock. This layer can be removed, if you wish. The fat can act as a barrier against bacteria and, when solid, can be easily removed. However, there is no harm in removing the fat layer as the stock will be stored in a refrigerator or freezer.What about the fat?
- 17If you choose to remove the fat, then simply lift or slide it off the cooled stock.Remove the fat.
- 18Store the stock in the fridgeStore.
for a week or in a freezer for up to two months.
Tips, Tricks & Warnings
- Create a more concentrated stock. The stock can be cooked longer to make the flavor more concentrated. The flavor concentrates as the liquid evaporates. If you want less liquid with greater flavor, simmer the stock for a few more hours.
- Use the onion skin for color. For a darker colored stock, add the onion skin to the pot as the stock simmers.
- Spice it up! Parsley, bay leaves, leeks, garlic, and thyme add flavor to the chicken stock. Feel free to add some of these herbs.
- Use turkey instead. Leftover turkey also makes an excellent stock. Just follow the same process.