Making homemade chicken stock from scratch is surprisingly easy and way more flavorful than using store-bought. All you need is chicken bones, roughly chopped vegetables, herbs and water.
Stockpot Basics
Choose a pot taller than it is wide. Toss in chicken bones, wings and giblets, but never the liver. This will cloud the stock.
Skimming Is Key
Add water to cover the bones and wings and bring to a boil. Then lower to a simmer. Skim off film and fat on the surface. The stock should have no fat at all.
Aromatics
Add equal parts carrots and celery and double the onions. Toss in a bundle of herbs; these aromatics add more flavor. Let the stock simmer 45 minutes to 2 hours. The longer it cooks, the more concentrated the flavors.
Strain, Strain, Strain
Strain the stock and let it cool to room temperature. Remove any fat with a slotted spoon.
Storage Tips
Store your homemade stock in the fridge or freezer depending on when you're going to use it. Use it within 3 days or freeze up to 6 months.
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