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.

Ingredients

Scale

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

Instructions

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.
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.
Bring to Boil: Heat the pot over medium-high heat and bring the water to a rolling boil.
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.
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.
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.
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