Hands-on Time
30 Mins
Total Time
12 Hours
Yield
Serves 20 (serving size: 1 cup)

Nothing quite beats the taste of homemade Chicken Stock. Homemade stock takes little effort to prepare, and the rewards add a bounty of flavor to your favorite recipes.

How to Make It

Combine all ingredients in a 12-quart stockpot. Bring to a boil over medium-high heat. Reduce heat to low; simmer 4 hours, skimming and discarding foam as needed. Strain through a cheesecloth-lined colander into a large bowl; discard solids. Cool stock to room temperature. Cover and refrigerate 6 hours or overnight. Skim fat from surface; discard fat.

Ratings & Reviews

cheerios019's Review

cheerios019
January 09, 2012
So I made this yesterday and I got it out of the fridge after work today to skim off the layer of fat and package up for the freezer. I was kind of surprised to see it in an odd gelatinous form. I warmed some up in the microwave and it turned back into a broth consistency. I tasted it and it definitely has less sodium. In fact I was a little surprised at how weak it tasted. I've only ever used the Swanson's broth before so I'm wondering if this is the expected and intended outcome.

daisylover
April 22, 2015
Yes, this is normal.  I make chicken and beef stock all the time.  Don't worry about it.  I freeze it and once you thaw and heat it up, it will be so much better than any canned broth - trust me.  And it is much more healthful too. 

CKPerry's Review

CKPerry
January 02, 2013
N/A