Homemade Chicken Stock

What You’ll Need

• 1 whole free-range chicken (3–5 lbs)

• 4 quarts water (filtered if possible)

• 1 yellow onion, halved

• 2 whole carrots

• 2 stalks celery

• 1 Tbsp sea salt

• ~10 whole peppercorns (or ground black pepper)

Let’s Cook

1. Cook the Chicken

• Add chicken, salt, and water to a large stock pot (8 qt or larger).

• Bring to a rolling (but not hard) boil and cook 60–75 minutes, until chicken reaches 165°F internally.

• Carefully remove the chicken and set aside to cool. Skim off foam or film from the broth.

2. Add the Vegetables

• Reduce heat to a gentle simmer.

• Add onion, celery, and peppercorns.

3. Pull the Chicken

• Once cool enough to handle (20–30 minutes), pull the meat from the bones. Cube or shred to use in recipes like soups, enchiladas, or chicken salad.

• Return bones and skin to the pot.

4. Long Simmer

• Continue simmering 2–24 hours, adding water if needed to maintain 2–3 quarts of liquid.

• Occasionally skim off foam or fat.

5. Strain & Store

• Once finished, let stock cool slightly.

• Strain through a fine mesh sieve into jars or containers, leaving ½ inch headspace.

• Refrigerate up to 1 week or freeze up to 1 year.

Chef’s Tip: Leave the fat cap intact while storing, it naturally seals the broth and extends fridge life. Scrape it off before use if desired.