How to Make Homemade Chicken Stock

I never roast a chicken without making some homemade chicken stock! Especially after making my super citrus roasted chicken which makes a bright stock, perfect for pho. Making homemade chicken stock has never been more important since I moved to the UAE, because packaged stocks and broths are not really a thing. The only version you can buy in stores is a bouillon cube, and honestly, sometimes I use it because I’m not roasting chickens every weekend!

The bouillon cubes are not bad and work well in some applications, but what I found out is that I was heavily relying on store brought broths and stocks when they were readily available and it was not necessary. Now, I rely more on seasoning, using more marinades and homemade sauces so I do not need to rely on stocks as much.

But sometimes, you just need homemade chicken stock for soup! So here is how you make it, and guess what it’s easy. You just have to be patient and it comes together with barely any effort.

Ingredients:

Chicken carcass and onion/garlic scraps.

Instructions:

1. Place chicken carcass and vegetable scraps in a Dutch oven or large stock pot. Cover the chicken completely with cold water.
2. Add 2 tablespoons of salt.
3. Heat the pot over low heat and walk away. It will be fine, I promise you.
4. It will take a while, but once the stock simmers, you will start to smell it. Let it simmer for at least an hour (I let this process happen overnight).
5. Remove from heat and allow to cool. Once cooled, pass the broth through a sieve to remove the bones and vegetables. Refrigerate the stock for at least 8 hours. You will notice some fat and rise to the top which you can skim to remove for a clearer broth.

Now that you have made my homemade chicken stock, try my Pho!