recipe for homemade chicken stock
The Best recipe for homemade chicken stock
I’ve been making homemade chicken stock for years, and there’s just something about the deep, savory richness it brings to meals that keeps me coming back to it. It’s not just a pantry staple—it’s the foundation of so many dishes, from soups and stews to braised meats and even sauces. My family loves it because it’s so versatile. My kids, especially, swear by it after a cold or when they’re feeling under the weather—it’s comforting, nourishing, and helps them recover faster. And honestly? Nothing beats the taste of something made from scratch, especially when it’s something as simple as stock.
I love this recipe because it’s easy enough to do on a weeknight but feels special enough for a big family dinner or even a holiday spread. It’s great for everyday cooking because it’s so adaptable—you can use leftovers, scraps, or even the bones from roasted chicken to make it. Plus, it’s packed with nutrients. Chicken stock is rich in collagen, which supports joint health, and it’s loaded with minerals like calcium and phosphorus that help keep bones strong. My husband always says it’s the secret weapon in our kitchen—he’s got a pot simmering on the stove every Sunday, and it’s the reason our meals always taste better. And the best part? It’s something you can make in bulk and store for weeks, so you’re always prepared for whatever’s on the menu.
Homemade Chicken Stock
A rich, flavorful homemade chicken stock made from scratch, perfect for soups, stews, and sauces. This stock is free of additives and enhances the natural taste of your dishes.
🥘Ingredients
- 2 whole chickens (about 4 lbs / 1.8 kg)
- 1 large onion, quartered
- 4 carrots, peeled and chopped
- 4 celery stalks, chopped
- 1 head of garlic, peeled
- 1 bay leaf
- 1 tsp black peppercorns
- 1 tbsp whole black peppercorns (optional, for extra flavor)
- 1 cup chicken or vegetable broth (optional, for extra depth)
- 2 cups water
- 1 tbsp salt (adjust to taste)
- 1 tbsp olive oil (optional, for browning bones)
👨🍳Directions
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1 Preheat your oven to 400°F (200°C). Place the whole chickens on a baking sheet lined with parchment paper. Drizzle with olive oil (if using) and season lightly with salt and pepper. Roast for 30-40 minutes until golden brown.
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2 While the chickens roast, peel and chop the onion, carrots, celery, and garlic. Place these vegetables in a large bowl.
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3 Remove the chickens from the oven and let them cool slightly. Once cool enough to handle, remove the skin, bones, and any remaining meat from the chickens. Discard the meat if you prefer a clear stock, or save it for another use. Place the bones and meat back in the bowl with the vegetables.
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4 Add the bay leaves, black peppercorns, and any additional broth (if using) to the bowl. Pour the water into the stockpot, then transfer the mixture from the bowl into the pot. Bring to a boil.
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5 Once boiling, reduce the heat to low, cover, and let the stock simmer for 1 hour. Skim off any excess fat that rises to the surface during this time.
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6 After simmering, remove the stock from heat and let it cool slightly. Use a fine-mesh strainer to remove the bones, vegetables, and any other solids. Discard the solids or save them for compost.
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7 Return the strained stock to the pot and adjust the seasoning with salt if needed. Let the stock cool completely before transferring it to airtight containers. Store in the refrigerator for up to 3 days or freeze for up to 3 months.
🔧Equipment
- Large stockpot
- Wooden spoon or spatula
- Fine-mesh strainer
- Chef’s knife
- Cutting board
- Measuring cups and spoons
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Homemade Chicken Stock Works
Homemade chicken stock is a simple yet essential staple in my kitchen—it’s the kind of thing that never fails to impress, whether you’re simmering it for soups, gravies, or even just stocking up for future meals. It’s perfect for family gatherings because it’s versatile, nourishing, and always tastes better than store-bought, no matter how many times you make it. Plus, it’s a great way to use up leftover chicken bones and veggies without wasting anything, making it a practical choice for both quick cooking and long-term pantry use.
❓ Frequently Asked Questions About Chicken Stock
What are the basic ingredients needed for homemade chicken stock?
To make a basic homemade chicken stock, you’ll need: – 1 whole chicken (about 4–5 lbs) or chicken carcasses (bone-in, skin-on) – 4–6 cups of water – 1 large onion, quartered – 4–6 garlic cloves, smashed – 1 bay leaf – 1–2 sprigs of fresh thyme (or 1 tsp dried) – 1–2 sprigs of fresh rosemary (or 1 tsp dried) – 1 carrot, chopped (optional) – 1 celery stalk, chopped (optional) – Salt (to taste, usually 1–2 tbsp) – Black peppercorns (optional, 1–2 tsp)
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How long should I simmer the chicken stock for?
For a light stock, simmer for 45–60 minutes (remove scum as it rises). For a richer, deeper stock, simmer for 1.5–2 hours (this allows flavors to develop fully). Always skim off any foam or scum that rises to the surface during cooking.
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Can I use leftover chicken bones and scraps instead of a whole chicken?
Yes! Leftover chicken bones (with meat scraps, onion, garlic, etc.) work perfectly. Just ensure they’re clean and free of grease. If using mostly bones, add a few extra vegetables (like a carrot or celery) for extra depth. Simmer as usual.
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What’s the best way to strain the stock for a clean, smooth texture?
For the smoothest stock: 1. Strain through a fine-mesh sieve or cheesecloth (place over a bowl or pot). 2. For extra clarity, press the strainer gently with a spoon to remove any remaining bits. 3. For a rustic texture, leave some texture (like finely chopped veggies) for a more flavorful result. 4. Cool quickly by placing the pot in ice water to prevent cloudiness.
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How should I store homemade chicken stock, and how long will it last?
– Short-term (1–2 days): Keep refrigerated in airtight containers (up to 4 days). – Long-term: Freeze in ice cube trays, mason jars, or freezer bags (up to 3 months). – Best practices: – Let stock cool completely before refrigerating or freezing. – Label with the date for easy tracking. – Thaw slowly in the fridge before using (never microwave directly).
