Simple & Tasty Chicken Stock Recipes

Alright, folks, gather ’round because I’ve got a secret weapon for your kitchen: Simple & Tasty Chicken Stock Recipes. This is the pot of liquid gold that will turn you into the star of every soup, stew, and sauce. It’s special because it’s not just about the flavor — it’s about the comfort and warmth it brings. Trust me, when you whip this up, your whole house will smell like a cozy Sunday dinner.

Okay, picture this. It’s a crazy Tuesday night. Kids are arguing over who last took out the trash, husband’s asking for something more exciting than pasta (again), and you’re just trying to find balance — you know? Enter this chicken stock. I swear, it’s magic. It’s turned my chaos into moments of pure peace. And once, when I was knee-deep in holiday madness, this stock was a life-saver. Now it’s the baseline for so many of our meals, it’s like a member of the family.

Why You’ll Love This Simple & Tasty Chicken Stock Recipes

1. It’s like a hug in a mug. Serious grandma vibes.
2. Your house will smell like a dream — no candle needed.
3. You can throw in whatever’s leftover in the fridge. Finally, a recipe that loves your leftovers as much as you do.
4. It’s forgiving. You can mess it up, and it’ll still be alright.

How to Make It

Alright. So, grab your biggest pot because you’re about to make magic happen! First things first, throw in all your chicken bits and bobs. Yes, the whole bird if you’ve got it, or just the carcass from last night’s rotisserie.

Add a bunch of veggies. Don’t stress if they’re a bit sad-looking. I’ve used carrots so limp I thought they’d never stand up again. Add onions, garlic, whatever aromatics you got. Then cover it all with water — think generous bath, not a dip.

Okay, here’s my super-secret trick: Add in a splash of vinegar. Seriously. It helps pull all those nutrients from the bones. Then, just let it simmer. Walk away, hug your kids, binge your fave guilty pleasure show, come back hours later, and boom — stock!

Ingredient Notes

– Chicken: Use it all — bones, skin, bits. Trust me, you want the messy goodness.
– Veggies: Carrots, onions, celery — they’re your stock MVPs. Oh, and don’t peel anything. It’s rustic.
– Vinegar: Just a dash. Don’t panic if you accidentally splash too much. It’ll still work!

Recipe Steps

1. Throw chicken bits in a big pot.
2. Add carrots, onions, and any veggies you got.
3. Cover with water and splash in some vinegar.
4. Simmer on low, pretend you’re doing hard work.
5. Strain the stock, feel like a kitchen wizard.

What to Serve It With

Tips & Mistakes

Storage Tips

Keep leftovers in a big jar in the fridge or freeze them in ice cube trays. Cold stock can be a jelly-like thing that’s awesome or weird, depending on your mood. Breakfast soup? Why not!

Variations and Substitutions

Got a lone zucchini in the fridge? Toss it in. No carrots? Use parsnips. Once, when I was desperate, I added a sad apple — and hey, it worked! It’s like stock roulette — you’ll win no matter what.

Frequently Asked Questions

Simple & Tasty Chicken Stock Recipes

This homemade chicken stock recipe is easy to prepare, flavorful, and perfect for soups and stews.

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Prep Time: 15 minutes minutes

Cook Time: 3 hours hours

Total Time: 3 hours hours 15 minutes minutes

Servings: 6

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 3 lb chicken bones
• ▢ 2 cup carrots, chopped
• ▢ 2 cup celery stalks, chopped
• ▢ 1 large onion, quartered No need to peel
• ▢ 4 cloves garlic, smashed
• ▢ 2 tsp peppercorns
• ▢ 2 bay leaves bay leaves
• ▢ 12 cups water
• ▢ 1 tsp salt adjust to taste

Instructions

Preparation Steps

• Place chicken bones, carrots, celery, onion, garlic, peppercorns, and bay leaves in a large stockpot.
• Add water to cover the ingredients and bring to a boil over medium-high heat.
• Reduce heat to low and simmer gently uncovered for 3 hours, occasionally skimming off any foam or fat.
• Strain the stock through a fine mesh sieve into a large bowl or pot and discard solids.
• Stir in salt, then let the stock cool before refrigerating or freezing.

Notes

This chicken stock can be stored in the fridge for up to 5 days or frozen for up to 3 months.