Homemade Chicken Stock
Prep time
Cook time
Total time
Making your own chicken stock is easy and the benefits are rewarding - an unparalleled homemade taste and great nutrition.
Recipe type: Main Dish
Cuisine: American
Serves: 8 cups
  • 1 Whole Chicken
  • 2 Sprigs Fresh Rosemary
  • 2 Sprigs Fresh Thyme
  • 2 Sprigs Fresh Sage
  • 1 Dried Chili Pepper
  • 1 Onion
  • 1 Head Garlic
  • 2 Celery Sticks
  • 1 Carrot
  • 3 Bay Leaves
  • 1 Teaspoon Peppercorns
  • ½ Teaspoon Mustard Seed
  • ½ Teaspoon Juniper Berries
  • 1 Tablespoon Salt
  1. Cut up the chicken (Drumsticks, thighs, wings, breast)
  2. Put the chicken into a large crockpot and cover with water.
  3. Roughly chop carrots, celery and onion. Add to the pot along with the fresh herbs and spices.
  4. Turn the crockpot on high for the 1st hour then reduce to low heat for the next 3 hours.
  5. Remove and discard the vegetables and herbs. Strain the stock through a fine meshed sieve.
To get a perfectly clear broth, I use a paper towel lined sieve. The beauty of using a disposable item such as a paper towel or coffee filter is that you don't need to wash it out like you would a cheesecloth.
Other ingredients to add to your stock include: poblano peppers, fennel, leeks, celery root, turmeric root, bell peppers
Most of the time when I make chicken stock, I cut out the chicken breast, thighs and drumsticks, debone the thighs and drumsticks and reserve the meat for another meal. This way, a whole chicken can turn into 2 meals instead of one.
Recipe by Welcome 2 Our Table at https://welcome2ourtable.com/homemade-chicken-stock/