best chicken stock recipe
The Best best chicken stock recipe
Oh, you want the best chicken stock? Well, let me tell you, nothing beats homemade stock—it’s the foundation for so many meals, from soups to stews to even that simple roasted chicken sandwich. I’ve been making this recipe for years, and it’s always a game-changer. The first time I made it, I used the bones from a whole chicken we’d roasted for dinner, and the flavor just poured into the pot. My kids would ask for seconds on the stock before the soup was even done, and honestly, I didn’t even have to tell them why it was so good. It’s rich, deep, and packed with nutrients, not just from the meat but from the vegetables we toss in—carrots, celery, onions, and herbs like thyme and bay leaves. It’s like nature’s way of giving you a little health boost every time you use it.
This stock is perfect for any occasion—whether you’re feeding a crowd for Thanksgiving or just making a quick weeknight meal. My family loves it because it’s so versatile. We use it in everything from creamy mac and cheese to a simple chicken noodle soup that feels like a hug in a bowl. Plus, it’s healthier than store-bought because it’s free of preservatives and just as flavorful. My kids will drink it straight up sometimes, and honestly, I’ve never seen them more hydrated. It’s also a great way to use up veggie scraps, so there’s no waste—just good food. And the best part? It’s easy to make in bulk and freeze for later, so you always have a pantry staple on hand. No fancy gadgets, no shortcuts—just real, wholesome ingredients that make every meal taste better.
Ultimate Best Chicken Stock Recipe
A rich, flavorful chicken stock made from scratch, perfect for soups, sauces, and stews. This recipe ensures a deeply savory and aromatic base.
🥘Ingredients
- 4 lbs chicken bones (necks, backs, or carcasses)
- 4 whole chicken legs (skin-on)
- 4 whole chicken thighs (skin-on)
- 1 lb chicken wings (skin-on)
- 1 large onion, quartered
- 4 garlic cloves, smashed
- 1 bay leaf
- 1 tsp black peppercorns
- 1 tsp thyme leaves
- 1 tsp whole allspice
- 1 cup whole chicken fat or vegetable oil (for rendering)
- 1 cup water (for initial simmer)
- 1 tbsp apple cider vinegar (for clarity)
- 1 cup carrots, chopped
- 1 cup celery, chopped
- 1 cup parsley stems (for extra flavor)
- 1 cup fresh parsley, chopped (for garnish)
👨🍳Directions
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1 Preheat oven to 400°F (200°C). Place chicken bones, legs, thighs, and wings on a baking sheet. Drizzle with chicken fat or oil and roast for 30-40 minutes until crispy.
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2 Remove the roasted chicken pieces from the oven and set aside. In the same pot, render the crispy chicken fat/oil over medium heat until clear. Discard any remaining solids.
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3 Add the quartered onion, garlic, bay leaf, peppercorns, thyme, and allspice to the rendered fat. Sauté for 2-3 minutes until fragrant.
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4 Pour in the water and bring to a boil. Add the roasted chicken pieces back into the pot. Reduce heat to a simmer and cook for 45-60 minutes, skimming off any foam that rises to the surface.
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5 Strain the stock through a fine-mesh sieve or cheesecloth into a clean pot. Discard solids. Stir in the apple cider vinegar to help clarify the stock.
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6 Optional: For extra flavor, add chopped carrots and celery in the last 15 minutes of cooking. Remove and discard these vegetables before straining.
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7 Let the stock cool completely. Store in airtight containers in the refrigerator for up to 5 days or freeze for up to 3 months.
🔧Equipment
- Large stockpot
- Slotted spoon
- Wooden spoon
- Fine-mesh strainer
- Cheesecloth or fine sieve
- Measuring cups and spoons
- Colander
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Ultimate Best Chicken Stock Recipe Works
The best chicken stock recipe is simple but essential for any meal—it’s the foundation that makes everything taste richer, whether you’re simmering soups for a cold night or braising chicken for a family dinner. This method works perfectly for gatherings because it’s foolproof, flavorful, and leaves no waste behind, turning scraps into something hearty and comforting that everyone will love. Plus, it’s always a crowd-pleaser, whether you’re serving it up in a cozy bowl or using it in sauces and stews.
❓ Frequently Asked Questions About Chicken Stock
1. What are the key ingredients for making the best homemade chicken stock? The best chicken stock requires bone-in, skin-on chicken parts (legs, thighs, wings, necks, backs), onion, carrots, celery, garlic, and fresh herbs like thyme and bay leaves. You’ll also need water, salt, and a splash of white wine or vinegar (optional but helpful for clarity).
2. How long should I simmer the chicken stock for to achieve the best flavor and clarity? Simmer the stock gently for at least 4–6 hours (preferably 6–8 hours for deep flavor). Skimming off foam and scum in the first hour helps clarify it, and a slow simmer prevents bitterness.
3. Should I use chicken bones or whole chickens for stock? Bone-in, skin-on chicken parts (legs, thighs, wings, necks, backs) are ideal—they provide more collagen and marrow for richer flavor. Whole chickens can work but may require extra straining afterward. Avoid boneless, skinless chicken breasts as they yield very little stock.
4. What’s the best way to clarify the stock for a smooth, restaurant-quality finish? After simmering, strain the stock through a fine-mesh sieve or cheesecloth into a clean pot. For extra clarity, add 1–2 tbsp cold water, 1 tsp cornstarch mixed with 1 tbsp cold water, and stir in, then simmer briefly to thicken any remaining foam. Alternatively, use a slurry of arrowroot or potato starch for a natural finish.
5. Can I make chicken stock in an Instant Pot or pressure cooker? Yes! Use bone-in chicken parts + aromatics (onion, carrots, celery, garlic, thyme) in the Instant Pot, add 4–5 cups water, seal, and cook on high pressure for 45–60 minutes. Let it naturally release pressure before opening. The result is a rich, fast stock—just strain and store properly.
