one hour chicken stock

This quick chicken stock is one of my very favorite things to make – and use.

Did you know you can make rich, super flavorful chicken stock in an hour? And with almost no work from you? That’s right. It pretty much does everything itself.

Let’s get started!

one hour chicken stock

To make your own batch of homemade one hour chicken stock, you only need 3 things:

  • 1 onion
  • water
  • 1 roasted chicken carcass/bones

That’s it!

For our stock, I’ve made this with both store-bought rotisserie chicken bones and homemade roasted chicken. You can do either – just make sure you NEVER throw the bones and bits away before making stock! Pinky swear? Good.

Toss the chicken bones (with any leftover bits of skin and meat) in a large pot, add enough water to cover by 2 inches. Chop the onion into quarters and add into the pot. Bring to a boil, then let simmer for an hour. Strain and you’re done.

Do you see how golden that stock is? It’s amazing.

You could definitely add carrots or celery or any other veggies you like, plus seasonings if you like. I keep mine simple for a few reasons.

  1. I usually toss in some of the skin and bits of meat, and those have already been seasoned so I don’t want to add too much to the stock liquid at this point.
  2. Keeping the stock simple on flavors makes it easier for me to use it in anything I want. I don’t always want the celery flavor in, say, risotto, so I leave it out of the stock. I can always add celery into a soup if I want the flavor later.

But go for what you love! Then divide your stock into freezer containers or freezer bags and you’re set.

One Hour Chicken Stock

Think homemade chicken stock takes too long to make? Think again. This rich, golden base is the one thing you need in your freezer at all times - for soups, stews, pastas, rice, you name it. Anytime you roast a chicken or buy a rotisserie chicken from the store, make this stock. You won't be sorry!

Ingredients:

  • 1 onion
  • water
  • 1 roasted chicken carcass/bones

Directions:

  1. Toss the chicken bones (with any leftover bits of skin and meat) in a large pot, and add enough water to cover by 2 inches. This will probably be around 8-10 cups, but it depends on what pot you use. Just make sure the chicken is covered and there's at least 8 cups of water.
  2. Chop the onion into quarters and add into the pot.
  3. Bring to a boil, then let simmer for an hour until the stock has reduced by about one-third.
  4. Strain the bones and onion from the stock.
  5. Let the stock cool on the counter for about 20 minutes, then place in refrigerator.
  6. Skim any extra fat from the top of the stock (optional) and then divide into freezer-safe containers or bags for later.

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