Homemade chicken stock

Make your own homemade chicken stock and never buy it again!

Chef Trevor Lui shows us how to use the bones and all to make some fresh homemade chicken stock. With just a few simple ingredients, and your own personal twist, you can have chicken stock for all your cooking needs. You’ll never have to buy it again!




  1. In a roasting pan, place all bones and vegetables and coat/toss with oil. Roast in oven for 45 minutes on 375°F heat. Remove pan and transfer all contents into a stock pot. Add some water to the roasting pan to scrape off all excess bits from pan and add into stock pot.
  2. On medium high heat, add 4 cups of water to the stock pot and bring to a boil, then reducing heat to a simmer. Allow to simmer for 45 minutes, gradually adding 1 cup of water at a time as the pot contents reduce.
  3. After approximately 1 hour, some fat content or foam may rise to the top; with a tablespoon, skim the foam and discard.  Add more water if required and allow to simmer some more.
  4. After 2 hours of simmering, remove pot from the stove and allow to cool.  With a strainer, separate the liquid from all the contents into a bowl/container. Repeat the process if necessary with a finer strainer until a clear and clean broth is achieved.
  5. Use for soups, sauces, cooking.  Season as needed to personal desire.