Chicken Stock Recipe

My easy homemade Chicken Stock Recipe is an absolute staple in my home. I love making my own rich, flavorful bone broth at home because it is packed with nutrition and none of the artificial ingredients found in store-bought stock. Homemade broth is an absolute game changer, and my recipe will produce the best chicken stock that works beautifully for your favorite soups!

Why You’ll Love This Chicken Stock Recipe

When you choose to make your own homemade chicken stock, you gain control over the ingredients, giving you a healthy, flavorful broth that totally beats the stuff you get at the grocery store. Plus, it’s the perfect way to use up leftover chicken bones and vegetable scraps, making it a great way to save money. Plus, if your family loves to eat chicken noodle soup, you’ll soon learn how to freeze this homemade stock for your favorite chicken soup recipes.

What is Chicken Stock and How to Make It

Chicken stock is a rich flavorful liquid made by simmering chicken bones, meat (often from a whole chicken or parts like wings and chicken carcasses), vegetables, and herbs in water for several hours. This whole beautiful process extracts the flavors, minerals, and gelatin from the bones and connective tissues, giving you a rich, nutritious broth. Let’s start by gathering the ingredients you’ll need.

Ingredients

• 1 Rotisserie Chicken carcass (or any baked chicken)
• 3 Carrots, roughly chopped
• 1 Leek, roughly chopped
• 1 large Onion, roughly chopped
• 1 Bell Pepper (any color), roughly chopped
• ¼ Cup Thyme, fresh
• ¼ Cup Oregano, fresh
• 10 Black Peppercorns, whole
• 2 Celery Stalks, roughly chopped
• ¼ Cup Parsley, fresh
• 2 Whole Bay Leaves
• Water (cups of water will vary, should cover ingredients by about 3 inches)

Step-by-Step Instructions

Step One: Grab a large pot and gather the ingredients for your chicken stock recipe. This includes your chicken carcass, which could be from a rotisserie chicken, roast chicken, or any leftover chicken bones you have. The beauty of making stock is that it’s versatile and forgiving.

Step Two: Add the chicken carcass, carrots, leek, onion, bell pepper, thyme, oregano, black peppercorns, celery, parsley, and bay leaves to a large stockpot. This combination of ingredients will give your stock a lot of flavors.

Step Three: Cover the contents of the pot with cold water, ensuring there’s about 3 inches of water above the ingredients. Cold water helps in extracting the flavors more efficiently as the water heats up gradually.

Step Four: Place the pot on the stove top and bring the water to a boil. Once boiling, reduce the heat to a gentle simmer. Cover the pot and let it simmer for about 3 hours. The slow cooking process is crucial for developing a deep, rich flavor.

Step Five: After simmering your homemade chicken stock recipe, use a fine-mesh strainer to strain the liquid from the pot, discarding the solids (you don’t want any bone fragments in your stock). The strainer ensures you have a clear and smooth stock.

Step Six: Allow the stock to cool before refrigerating. You can store the stock in mason jars or any airtight container for up to 7 days in the refrigerator.

Substitutions and Variations

• Leftover Holiday Turkey or Ham: Feel free to use bones from other meats like turkey or ham to make a different type of stock.
• Vegetable Scraps: Don’t throw away your vegetable scraps. Carrot peels, onion ends, and celery leaves can all contribute to the flavor of your stock.
• Pressure Cooking: For those short on time, making chicken stock in a pressure cooker or an Instant Pot can drastically reduce the cooking time while still delivering a flavorful broth.

Best Tips

• Roast Your Bones: For a even deeper flavor in your chicken stock recipe, roast your chicken bones in the oven before adding them to the pot. This step adds a rich, caramelized note to your stock.
• Skim the Fat: After refrigerating your chicken stock, a layer of fat will solidify on the top. Be sure you take time to skim this off to reduce the fat content of your stock, leaving you with a cleaner flavor.
• Freeze for Later: My easy homemade chicken stock stock freezes beautifully! Pour the cooled stock into ice cube trays or freezer-safe containers for easy storage and thawing.
• Reduce for Intensity: If you’re looking for a more concentrated flavor, reduce the chicken stock by simmering it longer after straining. This is great for sauces and gravies.
• Keep It Unsalted: Avoid the urge to add salt during the cooking process. This allows you to adjust the seasoning according to the dishes you’ll be using the stock in. I love salt, but trust me, save the salting for later.

How to Store Homemade Chicken Stock

Proper storage is very important in maintaining the freshness and flavor of your homemade chicken stock. Once cooled, transfer your chicken stock recipe into airtight containers or mason jars and refrigerate for up to 7 days. For longer storage, freeze the stock in small portions. Use freezer bags, ice cube trays, or freezer-safe containers for convenience. Label each container with the date to keep track of freshness. 

Frequently Asked Questions

Can I use a slow cooker to make chicken stock?

Yes, a slow cooker is an excellent tool for making chicken stock. Simply add all ingredients to the slow cooker, cover with water, and set it on low for 8-10 hours or overnight.

What can I do with leftover vegetable scraps?

Save your vegetable scraps, such as onion skins, carrot peels, and celery leaves, in a freezer bag. Once you have enough, use them in your stock for an extra boost of flavor.

How can I make my chicken stock recipe clearer?

For a clearer stock, avoid stirring the pot during the simmering process, as this can disturb the contents and make the stock cloudy. Additionally, straining the stock through a cheesecloth-lined strainer can help remove finer particles.

Is chicken stock the same as chicken broth?

While the terms are often used interchangeably, there is a difference. Chicken stock is made primarily from bones and connective tissues, resulting in a richer, more gelatinous liquid. Chicken broth, on the other hand, is made from meat and tends to be lighter and less complex in flavor.

Can I use store-bought chicken stock in place of homemade?

While store-bought chicken stock can be used for convenience, making your own stock at home provides a depth of flavor and nutritional benefits that store-bought versions just can’t beat. Plus, it’s a great way to use up leftovers and reduce waste.

If you’ve never made your own homemade chicken stock, I encourage you to to give it a try. My Chicken Stock Recipe is a great place to start! Just follow these steps and you’ll have your own pot of flavorful liquid gold in no time!

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