Paula Deen Homemade Chicken Stock

Paula Deen homemade chicken stock turns a leftover chicken carcass, onion, carrot and celery into a golden, gently simmered stock in 2 hours 5 minutes. This make-ahead homemade soup base fits Sunday dinner, holiday table prep and weeknight dinner cooking, and it makes a full 1 quart batch.

Keep the pot at a gentle bubble and never let it boil, because a hard boil clouds the stock and makes it greasy. Skim the foam and fat off the top every so often, or the finished stock will taste heavy instead of clean.

Paula starts with a leftover carcass, so the stock costs you nothing extra after a roast chicken dinner. She also keeps the vegetables in big chunks, which means they flavor the pot without turning to mush, and a slow cooker version runs overnight on low.

Paula Deen Homemade Chicken Stock

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Course: SoupCuisine: American, SouthernDifficulty: Easy

Servings

4

servings

Prep time

5

minutes

Cooking time

2

hours 

Calories

15

kcal

A leftover carcass simmers slowly with vegetables and herbs until the broth turns golden and rich. Straining out the solids leaves a clear stock that keeps for a week in the fridge or months in the freezer.

Ingredients

• 1 leftover chicken carcass
  

• 1 large onion, peeled and cut into chunks
  

• 1 carrot, scrubbed and cut into chunks
  

• 1 stalk celery, cut into chunks
  

• 3 sprigs fresh parsley
  

• 1 bay leaf
  

• 1 teaspoon black peppercorns
  

• 3 quarts cold water
  

Directions

• Cut the carcass: Use kitchen shears to cut the leftover chicken carcass into four pieces. That helps it fit in the pot and lets more flavor out into the water.
• Load the stockpot: Place the carcass in a stockpot with 1 large onion, 1 carrot, 1 stalk celery, 3 sprigs parsley, 1 bay leaf and 1 teaspoon black peppercorns. The onion, carrot and celery should all be cut into chunks.
• Add the water: Cover everything with 3 quarts cold water and bring it up to a simmer. Then reduce the heat to low so the pot only bubbles gently.
• Simmer and skim: Cook for 2 hours, skimming the top now and then to remove fat and foam. Don't let it boil, because a gentle bubble keeps the stock clear.
• Cool and strain: Let the stock cool, then strain it and discard the solids. What's left is about 1 quart of golden stock.
• Store the stock: Pour the stock into a covered container and keep it in the fridge for up to 1 week. For longer storage, freeze it for up to 6 months.
• Try the slow cooker: To skip the stovetop, add all the ingredients to a slow cooker and put the lid on. Then cook on low overnight.

Tools for this recipe

• Lodge 6-quart enameled Dutch oven, Cuisinart fine mesh strainer set, Crock-Pot 7-quart manual slow cooker. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make chicken stock in a slow cooker?

Yes, add all the ingredients to the slow cooker, top with the lid and cook on low overnight. It works the same way as the stovetop version, with less watching.

How long does homemade chicken stock last?

It keeps for 1 week in a covered container in the fridge. For longer, freeze it and it holds for up to 6 months.

Why shouldn't I let the stock boil?

A hard boil stirs the fat into the liquid and clouds the stock. A low, gentle bubble keeps it clearer and cleaner tasting.

Can I use a raw chicken instead of a leftover carcass?

The recipe is built around a leftover carcass, so I'd stick with that. If you use raw bones or parts, simmer them in the same gentle way and skim well, since raw chicken throws off more foam.

What's the best way to freeze the stock?

Let it cool completely first, then pour it into a covered freezer-safe container. Freezing it in 1 quart portions, as the recipe makes, means you only thaw what you need.