Overnight Chicken Stock
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.