How to Make Homemade Chicken Stock Recipe

Introduction

Homemade chicken stock is a flavorful and nourishing base that elevates any soup, stew, or sauce. Using simple ingredients and a bit of patience, you can create a rich, aromatic stock that enhances your cooking effortlessly.

Ingredients

• Chicken bones (from a rotisserie chicken, chicken wings, or roasted chicken bones)
• 1 large onion
• 2 carrots
• 2 stalks celery
• Aromatics: garlic, herbs, peppercorns, star anise, rosemary
• 6-8 cups water (enough to cover the ingredients in the pot)

Instructions

1. Step 1: Peel the onion and cut it into halves or quarters. Trim the ends off the carrots and celery.
2. Step 2: Place the chicken bones, onion, carrots, celery, and aromatics into a large stockpot. Pour in enough cold water to cover all the ingredients.
3. Step 3: Bring the water to a boil, then reduce the heat to maintain a slow, steady simmer.
4. Step 4: Let the stock simmer gently for 2 to 3 hours, stirring occasionally. Add more water as needed to keep the ingredients submerged.
5. Step 5: When finished, allow the stock to cool slightly. Remove the chicken bones and vegetables using a large mesh spoon. Then strain the remaining solids through a fine strainer into a large bowl.
6. Step 6: Let the strained stock cool to at least 70℉ before refrigerating. Store it in the bowl covered with a lid or transfer to airtight containers.
7. Step 7: To freeze, pour the cooled stock into plastic freezer bags or suitable freezer-safe containers.

Tips & Variations

• Roasting the bones and vegetables before simmering adds a deeper, richer flavor to the stock.
• Add a splash of apple cider vinegar to help extract minerals from the bones.
• Use fresh herbs like thyme or parsley for a bright aroma, but avoid adding salt during cooking to control seasoning later.
• For a clearer stock, avoid boiling vigorously and skim off any foam during simmering.

Storage

Store homemade chicken stock in the refrigerator for up to 4 days in airtight containers. For longer storage, freeze it in portions for up to 3 months. Reheat gently on the stove or in the microwave until hot, stirring occasionally.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use raw chicken instead of bones?

While you can use raw chicken pieces, bones provide the collagen and minerals that give stock its rich body and flavor. Using bones yields a better, more gelatinous stock.

Do I need to add salt while making stock?

It’s best to leave salt out during cooking so you can season your dishes with the stock as desired later. This gives you better control over the final taste.

How to Make Homemade Chicken Stock Recipe

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4.9 from 141 reviews

• Author: Matteo
• Total Time: 3 hours 15 minutes
• Yield: 8 servings (about 6 cups of stock) 1x
• Diet: Gluten Free

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Description

This homemade chicken stock recipe yields a rich, flavorful broth made from chicken bones, fresh vegetables, and aromatic herbs simmered slowly for hours. Perfect for soups, stews, sauces, or as a base for countless dishes, this stock is a kitchen staple that captures deep savory flavors and natural goodness.

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Ingredients

Scale 1x2x3x

Chicken Bones

• Bones from a rotisserie chicken, chicken wings, or roasted chicken bones – enough from one whole chicken or about 2 pounds

Vegetables

• 1 large onion, peeled and halved or quartered
• 2 carrots, ends trimmed
• 2 stalks celery, ends trimmed

Aromatics

• Garlic (2-3 cloves, smashed)
• Fresh herbs (such as rosemary sprigs, thyme)
• Black peppercorns (1 teaspoon)
• Star anise (1 piece)

Liquids

• 6 to 8 cups cold water, enough to cover ingredients in the pot

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Instructions

1. Prepare Vegetables: Peel the onion and cut it into halves or quarters. Trim the ends off the carrots and celery stalks to prepare them for simmering.
2. Combine Ingredients: Place the chicken bones, prepared vegetables, and aromatics such as garlic, herbs, peppercorns, and star anise into a large stockpot. Pour cold water over everything until all ingredients are fully submerged.
3. Bring to Boil: Heat the pot over medium-high heat and bring the water to a rolling boil.
4. Simmer Stock: Once boiling, reduce the heat to maintain a gentle, steady simmer. Allow the stock to cook for 2 to 3 hours, stirring occasionally. Monitor the water level and add more if necessary to keep ingredients covered as the liquid reduces.
5. Strain Stock: After simmering, let the stock cool slightly. Use a large mesh spoon to remove the chicken bones and large vegetable pieces. Then, strain the remaining liquid through a fine mesh strainer into a large bowl, ensuring a clear broth.
6. Cool and Store: Allow the strained stock to cool to at least 70℉ (21℃) before storing. Transfer to airtight containers or keep in the bowl covered with a lid. Refrigerate until ready to use.
7. Freeze for Later: For longer storage, pour cooled stock into freezer-safe containers or plastic freezer bags, leaving space for expansion. Freeze and thaw as needed for future cooking.

Notes

• Using roasted chicken bones or wings adds extra depth of flavor compared to raw bones.
• Skim off any foam or impurities that rise to the surface during the initial boiling stage for a clearer stock.
• Adjust the quantity of water as needed depending on your pot size and desired concentration of flavor.
• Store homemade stock in the refrigerator for up to 4 days or freeze for up to 3 months.
• Adding star anise adds a subtle aromatic flavor, but can be omitted if undesired.

• Prep Time: 15 minutes
• Cook Time: 3 hours
• Category: Soup Stock
• Method: Stovetop
• Cuisine: American

Keywords: homemade chicken stock, chicken broth recipe, how to make chicken stock, homemade broth, soup base, simmered chicken stock