Homemade Chicken Stock is a rich, flavorful liquid made by simmering chicken bones with vegetables, herbs, and spices. It’s the foundation of countless soups, sauces, and stews, offering depth and nutrition that store-bought options just can’t match.
Why You’ll Love This Recipe
- Deep, rich flavor perfect for enhancing dishes
- Economical and reduces food waste
- Easy to make with kitchen scraps
- Rich in nutrients, collagen, and gelatin
- Versatile base for soups, risottos, gravies, and more
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Chicken bones or whole chicken
- Cold water
- Carrots
- Celery stalks
- Onion (quartered, skin on)
- Garlic cloves (optional)
- Fresh parsley and thyme
- Bay leaf
- Whole black peppercorns
- Apple cider vinegar (optional, helps extract minerals)
Directions
- Place chicken bones or whole chicken in a large stockpot. Add chopped carrots, celery, onion, garlic (if using), herbs, and spices.
- Pour in enough cold water to cover the ingredients by 1–2 inches.
- Bring to a gentle boil, then reduce to a simmer. Skim off any foam or impurities that rise to the top.
- Simmer uncovered for 3–4 hours for bones or 1.5–2 hours if using a whole chicken.
- Strain the stock through a fine-mesh sieve into another pot or large bowl. Discard solids.
- Let cool slightly. Transfer to containers and refrigerate or freeze. Skim off solidified fat from the top once chilled, if desired.
Servings and Timing
- Servings: Approximately 8 cups (2 quarts)
- Prep time: 10 minutes
- Cook time: 3–4 hours
- Total time: 3–4 hours 10 minutes
Variations
- Roast bones and vegetables first for a deeper, richer flavor
- Add leeks, parsnips, or mushroom stems for unique flavor twists
- Use a slow cooker or pressure cooker for hands-off cooking
- Add chicken feet or wings for extra collagen and body
Storage/Reheating
Store in airtight containers in the refrigerator for up to 5 days. Freeze for up to 6 months in labeled containers or ice cube trays for easy portioning. Reheat gently on the stove as needed.
FAQs
What’s the difference between stock and broth?
Stock is made with bones, creating a richer, more gelatinous liquid. Broth is usually made with meat and is lighter.
Do I need to add salt?
No, it’s best to keep it unsalted so you can season dishes later as needed.
Can I reuse the bones?
It’s not recommended; most of the flavor and nutrients are extracted in the first batch.
Why add vinegar?
A bit of vinegar helps extract minerals from the bones, boosting nutrition.
Can I freeze it in jars?
Yes, but leave space at the top for expansion to prevent cracking.
Should I peel the vegetables?
No need—skins add flavor and color, especially onion skins.
How do I know it’s done?
The stock should be reduced slightly and have a deep golden color with a rich aroma.
What if I don’t have fresh herbs?
You can use dried herbs, but reduce the quantity by about half.
Can I make this with a rotisserie chicken carcass?
Absolutely—it’s a great way to get the most out of your chicken.
Is this recipe gluten-free?
Yes, all ingredients are naturally gluten-free.
Conclusion
Homemade Chicken Stock is a kitchen essential that adds rich flavor and nutrients to countless dishes. With just a few simple ingredients and some simmering time, you can create a delicious base that elevates your cooking and makes the most of your kitchen scraps. Make a batch today and enjoy the benefits in soups, sauces, and beyond.
Print
Homemade Chicken Stock
- Prep Time: 15 minutes
- Cook Time: 4–6 hours
- Total Time: 4 hours 15 minutes–6 hours 15 minutes
- Yield: 8–10 cups (2–2.5 L) 1x
- Category: Sauce / Stock
- Method: Simmering
- Cuisine: Global
- Diet: Low Fat
Description
A flavorful, homemade chicken stock made by simmering chicken bones with vegetables and herbs—perfect as a base for soups, sauces, and more.
Ingredients
- 2–3 lbs chicken bones (carcass, wings, necks, or a whole chicken carcass)
- 1 large onion, quartered
- 2 carrots, cut into chunks
- 2 celery stalks, cut into chunks
- 3 garlic cloves, smashed
- 8–10 cups cold water (enough to cover ingredients)
- 1 bay leaf
- 5–6 black peppercorns
- 2–3 sprigs fresh thyme (or 1 tsp dried thyme)
- Optional: parsley stems, leek greens, a splash of white wine
Instructions
- Place chicken bones and any meat scraps in a large stockpot.
- Add onion, carrots, celery, garlic, bay leaf, peppercorns, thyme, and any optional aromatics.
- Pour in cold water to cover everything by about an inch.
- Bring to a gentle simmer over medium heat. Once small bubbles appear, reduce heat to low.
- Skim off foam and impurities that rise to the surface during the first 15–20 minutes.
- Partially cover and simmer gently for 4–6 hours (or up to 8 for richer stock), adding water to maintain level as needed.
- Strain stock through a fine‑mesh sieve or cheesecloth into a heatproof bowl or container.
- Discard solids. Let stock cool slightly, then refrigerate. Once chilled, remove solidified fat from the surface if desired.
- Store in the fridge up to 5 days, or freeze in portions for up to 3 months.
Notes
- For clearer stock, avoid stirring vigorously once simmering begins.
- Roasting bones at 400 °F for 30 minutes before simmering adds depth of flavor and richer color.
- Add a splash of white wine or a small tomato for extra complexity.
- Strain through cheesecloth for a silky texture and clarity.
- Freeze stock in ice cube trays for convenient small portions.
Nutrition
- Serving Size: 1 cup (240 mL)
- Calories: 40 kcal
- Sugar: 0 g
- Sodium: 90 mg
- Fat: 1 g
- Saturated Fat: 0.3 g
- Unsaturated Fat: 0.5 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0 g
- Protein: 5 g
- Cholesterol: 5 mg