Overnight Chicken Stock

Quart jars of chicken stock resting on a striped dish towel

Print Recipe

No ratings yet

Overnight Chicken Stock

Prep Time10

Cook Time12

Total Time12 10

Servings: 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