Hands-on Time
5 Mins
Total Time
3 Hours 15 Mins
Yield
Makes about 6 cups

How to Make It

Step 1

Bring carcass and skin, broth, any or all optional extras, and 4 cups water just to a boil in a stockpot or large Dutch oven over high heat. Reduce heat to low, and simmer 2 to 3 hours or until carcass falls apart and stock tastes like chicken soup. Add water to cover if bones become exposed.

Step 2

Remove and discard large bones. Pour liquid through a fine wire-mesh strainer; discard solids. Cool completely (about 1 hour).

Step 3

Pour into portion-size containers or zip-top plastic freezer bags. Refrigerate up to 1 week or freeze up to 6 months.

Chef's Notes

We tested with Swanson Natural Goodness 33% Less Sodium Chicken Broth.

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