My Mom’s Chicken Stock Recipe 2.0 - Aish.com (2024)

• 4 pounds chicken bones preserved in your freezer
• 6 quarts water or enough to cover the bones
• 4 carrots
• 2 cups onion scraps enough to piece together about 2 onions (or use 2 fresh onions, unpeeled and quartered)
• 2 celery stalks
• 1 head garlic unpeeled and halved crosswise (around the “equator”), plus any garlic paper
• Other vegetable scraps you’ve preserved in your freezer
• 2 bay leaves
• 5 parsley sprigs
• 4 thyme sprigs
• 1 tablespoon black peppercorns
• 1 tablespoon Kosher salt
• 1 tablespoon apple cider or white-wine vinegar

Nutrition Facts

My Mom’s Chicken Stock Recipe 2.0

Amount per Serving

% Daily Value*

* Percent Daily Values are based on a 2000 calorie diet.

• Place chicken bones, water, carrots, onion scraps, celery, garlic, any extra scraps, bay leaves, parsley, thyme, peppercorns and salt into a large stockpot (probably the biggest you own). Bring the water to a boil over high heat, then lower to a simmer.

• After about 20 minutes, using a fine mesh strainer or large spoon, skim off any foam that rises to the surface. Add thevinegar.

• Simmer the stock for up to 8 hours, covered. Check periodically to ensure it stays at a simmer.

• Carefully strain through a fine mesh sieve, reserving the broth in a clean pot. Discard the solid ingredients - by now they’ve given up all of their flavor and nutrients (aided by the vinegar) to the broth. Let the broth cool.

• Scrape off the fat that congeals on the surface. (This fat can be saved in the fridge or freezer and used in place of butter to roast vegetables, or for a number of other uses.) If using the stock immediately, return to the stove and bring to a boil. Season with salt to taste and add bite-sized veggies. Boil for about 10 minutes, until veggies are tender. This stock is also a great base for matzo ball soup. The stock can be refrigerated for up to five days, or frozen for up to three months.

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