Homemade Chicken Stock

Start by washing and roughly chopping your carrots, onions, and celery. You don't need to peel them, as the skins add extra flavor and color to the stock. Just wash them good.

If your whole chicken isn't already cut into parts, go ahead and cut it up now. This helps expose more surface area for flavor extraction during cooking.

Place the cut chicken pieces and all the chopped vegetables into a large stockpot.

Pour enough water into the pot to completely cover all the ingredients. For a whole chicken, this is typically around 4 liters.

Season generously with salt and black pepper. Remember, you can always adjust seasoning later.

Bring the pot to a boil over high heat, then immediately reduce the heat to low. You want a gentle simmer, not a rolling boil.

Skim any foam or impurities that rise to the surface during the first 30 minutes of simmering. This helps keep your stock clear.

Let the stock simmer gently, uncovered, for at least 3 hours. The longer it simmers, the more flavor it will develop and the more it will reduce.

Once the stock has reduced and is rich in flavor, carefully remove all the solids (chicken, vegetables, bones) from the pot using a slotted spoon or tongs. Discard the veggies and bones, as their flavor has been extracted. The chicken you can use to make chicken soup with the stock, pulled chicken burritos and many more options.

Place a fine-mesh sieve or colander lined with cheesecloth over a large bowl or another clean pot.

Slowly pour the hot liquid through the sieve to strain out any remaining small particles. This will result in a beautifully clear chicken stock.

Let the strained chicken stock cool completely to room temperature before transferring it to airtight containers. This prevents condensation and keeps it fresh.

Store your homemade chicken stock in the refrigerator for up to 4-5 days, or freeze it in smaller portions for several months. It's perfect for future recipes!