Go Back Email Link
–+ servings
small batch of homemade chicken stock in a mason jar
Print Recipe Add to Collection
No ratings yet

Easy Small-Batch Chicken Stock

This Easy Small-Batch Chicken Stock Recipe is rich in chicken flavor, and makes the perfect amount when cooking a favorite dish for two people.  Plus, you will have homemade stock and poached chicken meat ready to use in a favorite soup or casserole recipe later in the week – a two for one! 
Prep Time5 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 35 minutes
Servings: 4 cups
Author: Pam Werley

Ingredients

  • 4 boneless skinless chicken thighs or 2 (6 – 8 ounce breasts
  • 2 quarts water (or chicken stock for a richer stock)
  • 1 small leek white and light-green parts only, roughly chopped
  • ½ fennel bulb and fonds, roughly chopped
  • 3 garlic cloves ,smashed
  • 1 sprigs thyme or 1 teaspoon dried thyme
  • 5 sprigs parsley

Instructions

  • Gather all your ingredients.
  • Combine all the ingredients in a stockpot. Make sure you have enough water or stock to cover the chicken and most of the vegetables and spices, about 2 - 3 quarts.  Cover and bring the stock to a boil.
    Uncover and reduce the heat to simmer for about 1-½ hours.
  • Remove from heat.  Remove the chicken from the pot and reserve for another use. 
  • Strain the liquid into another pot or large measuring cup, discarding the solids.

Notes

How to use leftover chicken meat from the stock?  Once the chicken from the stock is cool enough to handle, shred the meat from the bones using your hands and reserve for another use.  The breast meat, is best when diced with a knife to make equal 1-inch pieces.
The stock can be refrigerated for up to 4 days or frozen for up to 6 months.