Simple Chicken Stock

An eye level view of a mason jar full of yellow chicken stock


  • 1 Chicken Carcass
  • 2 tsp Apple Cider Vinegar
  • 2 tsp Salt
  • Water
  • 1 Large Onion (Chopped)
  • 5 Cloves Garlic (Smashed)


  1. Place the Chicken carcass in a Cast Iron Dutch Oven or large pot (5+qt will work). Add enough water to cover the carcass and add in the apple cider vinegar and salt. Turn the burner to med-low and put the lid on it. Make sure the lid is firmly in place and that the heat is not to high or you will lose water and risk boiling the stock dry. Let simmer over night.
  2. You can also do this in a crock-pot if you have one big enough.
  3. In the morning scrap off an grey/white foam that's accumulated, take care to not scrape out too much fat that floating on the top (that's the good stuff) . Also check the water level, if it's low (less than half of what you started with) add a bit more water- you want about 3/4 of the pot full of stock.
  4.  Add the onion and garlic and simmer for another 2 hours.
  5. Allow the Stock to cool and strain before storing. This will refrigerate well for 3-4 days or freezer for 6 months if stored properly.  


I keep a Cast Iron Dutch Oven on the stove at all times, it usually has something bubbling away in it and is wonderful for making stocks.

I also recommend Cheese cloth for  straining the stock thoroughly.


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