Homemade Chicken Stock

Homemade Chicken Stock

On a chilly autumn day or a freezing winter day, nothing smells better than homemade chicken stock simmering on the stove for 8 hours. This stock can then be used to create the most amazing chicken soup with a wonderful depth of flavor or can be used when making dinner and adding stock to recipes. I love to use this stock and make Sherry Chicken Soup with sweet sherry!

Homemade Chicken Stock

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Ingredients

  

• 2 whole chickens cut up by the butcher (backs included)
• 4-5 carrots unpeeled and cut into halves
• 3-4 celery sticks cut into halves
• 2-3 onions cut in half unpeeled
• nice big handful of fresh dill
• 2 T. kosher salt

Instructions

 

• I used a 10 quart stock pot.
• Place the chickens in the pot along with the onions, carrots, celery, dill, salt
• Fill pot with water pretty high in pot.
• Cover and bring up to a boil.
• Lower to a simmer and slide the cover off a drop to create a little crack for evaporation.
• Cook on this low simmer 6-8 hours and every 2 hours I add about 4 cups of water as it evaporates. (I do this 2-3 times)
• Remove from heat and skim out all of the chicken/veggies and discard them.
• Can pass stock through a strainer, too.
• This stock can be cooled and frozen for future recipes or used to make soup!