Homemade chicken stock is very useful to have on hand for making soup and other dishes. You can store it frozen for up to a year. Chicken stock is frequently made from raw chicken, but you can also use the bones from a roast chicken.
- Bones from one roasted chicken, or scraps (backbone, wings, neck, etc) from raw chicken
- Vegetable scraps: this can include the tough parts and ends of all sorts of vegetables. Onions, carrots, and celery are commonly used, but you can also add many other vegetable scraps you have around. Just avoid very strong-tasting vegetables such as cabbage.
- Optional additions, if available:
- 8 whole peppercorns
- fresh parsley (can be stems leftover from using leaves) or thyme
- 1 bay leaf
- 8 cups water
Place chicken bones and scraps and vegetables in a large pot. Add water – everything should be fully covered by an inch or two. Bring to a boil, then reduce heat to a simmer and cook for 1-2 hours (longer-simmered stock will be more flavorful, so do all 2 hours if you have time). Skim off and discard any foam that rises to the surface.
When you’re done simmering, strain the stock through a sieve and discard all the solids. Add salt to taste. Aim for less salty rather than more – you can always add more salt when you’re cooking with the stock later.
Cool to room temperature before refrigerating or freezing.