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
Units
Scale
- 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