This recipe for homemade chicken stock brings out rich flavors and is perfect for soups, stews, and more.
Place the whole chicken in a large stockpot and add the water.
Ensure the chicken is fully submerged in water for even cooking.
Bring the water to a boil over high heat, skimming off any foam that rises to the surface.
Skimming helps to keep the stock clear and free of impurities.
Add the onions, carrots, celery, garlic, parsley, thyme, black peppercorns, and salt to the pot.
Chop the vegetables into large chunks for easier straining later.
Reduce the heat to low and let the stock simmer uncovered for 3 hours.
Avoid stirring to keep the stock clear.
Strain the stock through a colander into a heatproof bowl, discarding the solids.
Use a fine mesh sieve for an even clearer stock.
Let the stock cool, then refrigerate overnight covered with plastic wrap.
Cooling overnight allows the fat to solidify for easy removal.
Remove the solidified fat from the top and portion the stock into ice cube trays for freezing.
Freezing in small portions makes it easy to use as needed.
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