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  • Almond and Fig

Homemade Chicken Stock

Updated: Jun 19, 2020

Making homemade stock is so rewarding not only you have the most moist and delicious chicken, but it is so much better than anything you can buy in a carton or a can. And the great thing about making your own stock is you can adjust the flavorings to your liking. You don't like parsnips simple don't add them.


2 tbls flavorless oil

2-4 stalks celery, quartered

2 carrot, quartered

1 large parsnip quartered

1 large onion, quartered

2 inch peeled fresh ginger root

1 inch fresh turmeric root peeled

1 head of garlic cut in half

5 sprigs fresh Lemon thyme and parsley

2 bay leaves

1 cinnamon stick

5 peppercorns whole

3 cardamom pods smashed

4-5 pounds whole chicken or a cut up fryer. I love to use the best quality chicken I can find for recipes like this. You are getting two ingredients out of it. A delicious, nutritious broth and the succulent tender meat.

4 quarts cold water or enough to cover the chicken by an inch or two


In a heavy pot add the oil, on low heat add the aromatics (garlic, ginger, onion, spices and toast for a minute until fragrant just don’t burn them or brown them) if u do burn your aromatics u have to start all over otherwise your stock would be bitter and too dark. Add the chicken and lightly brown on each side about 5 min per side) Cover with the water, ensuring that the chicken is completely submerged in the water. Bring to a boil and then reduce to a simmer. Cook until the chicken is cooked through, skimming off and discarding any foam or fat that rises to the top of the surface. Cook, skimming the top frequently, for at least 1:00 - 1.5 hours.

Remove the chicken from the stock and set aside to cool slightly while you strain the stock through a fine-mesh strainer discarding all the solids.

Shred the chicken into bite-size pieces, discarding the skin and bones.

You can refrigerate the stock in an airtight container for up to 5 days. or freeze it for up to 6 months.

To freeze your stock:

(I am using the jars above this week so I like to store them in the fridge in wide mouth glass jars but if you are freezing see note below)

  1. It’s best to use plastic freezer friendly quart size or 32 Oz containers

  2. Make sure to leave an inch of space between the stock and the top of the container you’re freezing it in, allowing enough room for the liquid to expand in the freezer.

  3. Cool your stock before freezing

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