Overnight Chicken Stock

A while back I posted a recipe for Instant Pot chicken stock, and I still use that recipe once in a while when I need chicken stock quickly or I need to make multiple batches for a big cook. In the last couple of years, though, I’ve gone back to my old stand-by of overnight chicken stock made in the oven. I get a richer, more gelatinized stock and I have a whole chicken’s worth of meat – usually about 1-1/4 lb or so – to use in meals later, for chicken salad or enchiladas or anything else that I might want to make.

If you’re reluctant to leave your oven on overnight, you can make this in a slow cooker or Crockpot, but I can get a lot more liquid out of my large Lodge Dutch Oven. You can also use a large stockpot like this 8 qt Henckels Stock Pot, just make sure it’s oven safe.

I like to start this cooking in the evening while I’m putting together dinner. After dinner I’ll pull out the chicken and pick off the useable meat, then put the bones and skin back in the pot overnight. In the morning I’ll quickly strain off the liquid and put it in the fridge until I can portion it out into jars for freezing.

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Overnight Chicken Stock

Prep Time10 minutes mins

Cook Time12 hours hrs

Total Time12 hours hrs 10 minutes mins

Servings: 5 quarts

Calories: 86kcal

Equipment

• 1 7+ quart dutch oven or stock pot oven safe

Ingredients

• 2.5 – 3 lb whole chicken
• 1 large yellow onion including skin/paper
• 3 stalks celery hearts or ends
• 2 whole carrots skin on, scrubbed
• 15 each whole peppercorns
• 2 each bay leaves
• 1 tbsp apple cider vinegar
• 6 quarts water or enough to fill the pot

Instructions

• Make sure any packets of organs or innards are removed from the chicken. Place the whole chicken in the pot
• Add the vegetables, seasonings, and water
• Cook in a 210°F oven for ~2 hours
• After the first 2 hours of cooking, remove the chicken and pull off the cooked meat for use in other dishes. Return the bones and skin to the pot and continue cooking for another 10-12 hours
• Strain the stock/broth through a fine mesh strainer lined with cheesecloth and discard the bones, vegetables, and skin
• Refrigerate for 3-5 days or freeze for up to 6 months

Notes

Once the chicken stock has cooled in the fridge, you can skim the solidified fat and either save it in the freezer for future use or discard it. 

I save all my trimmings from carrots, celery, and onions throughout the week and then use them in this recipe.

Stopping to remove the cooked chicken meat after the first two hours means you’ll have flavorful, not overcooked chicken for use in soups, enchiladas, chicken salad, or similar dishes. You can leave the meat on the full cooking time but it won’t be as flavorful; however you can still use it for something like chicken salad.

Because this stock cooks in the oven, it gets even heat from all sides, so you don’t have to worry about ingredients scorching or boiling on the bottom before the top gets to a simmer. You’re also assured an even temperature that hovers just below boiling so the stock won’t get cloudy or be full of sediment. 

Nutrition

Serving: 1cup | Calories: 86kcal | Carbohydrates: 8.5g | Protein: 6g | Fat: 6g | Saturated Fat: 0.8g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1.4g | Cholesterol: 7mg | Sodium: 343mg | Potassium: 252mg | Sugar: 3.8g | Vitamin A: 7IU | Vitamin C: 0.5mg | Calcium: 7mg | Iron: 0.5mg