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Learn how to make Homemade Chicken Stock from scratch with this foolproof recipe for a versatile ingredient every cook needs in their arsenal.
Chicken stock must be one of the most used ingredients in my kitchen. Homemade stock elevates every recipe that calls for it. I used to use ready-made, but homemade chicken stock makes everything taste much better! This recipe tastes so much better than store-bought, but it also requires minimal effort, and it lasts as long as three months in the freezer.
Want to make this recipe in a slow cooker? See the recipe card for instructions.
For the best, most delectable homemade chicken stock, start with raw chicken pieces on the bone or the leftover carcass from a whole roasted chicken and some simple herbs and vegetables. You’ll end up with eight cups of the best chicken stock you’ve ever tasted!
Why This Recipe Works
The long, slow simmer helps the chicken bones and meat release deep flavor and gelatin to create a full-bodied, all-purpose stock.
You can use this outstanding homemade chicken stock in almost any recipe; use it in my Easy Chicken Pot Pie recipe, Mustard Chicken, or even my Homemade Zucchini Soup. Add the ultimate from scratch flavor to all your meals!
Ingredient Notes
- Chicken: I buy big packs of chicken backs from the butcher and keep them frozen so I can make a new pot any time I need to. I’ve made stock with them frozen with perfect results. It just takes a little longer to cook. You can also use a whole chicken (saving the meat for later), chicken wings, or the carcass from a roasted chicken with a few chicken thighs or legs.
- Water: Coldwater is imperative for producing clear stock; start with cold water.
- Onion: Yellow or white onions are perfect for this recipe. However, you can use leeks, red onions, or scallions. Some people don’t bother peeling the onion with acceptable results, but I prefer to use whole peeled onions.
- Carrots: Use fresh carrots. I know many cooks say you don’t have to peel them, but I think the flavor and color of the chicken stock is better with them peeled.
- Herbs & Spices: I’m partial to parsley stems, bay leaves, peppercorns, and a clove or two of garlic to flavor my stock. You can use whatever fresh herbs you like best. To make it easier to pull smaller ingredients out of the stock later, you can tie them together in some cheesecloth with twine. You could also use a loose leaf tea infuser to hold them. Or, you can add everything straight to the pot since the stock is strained at the end.
Step By Step Instructions
Add the chicken, vegetables, herbs, and garlic to a large stockpot or Dutch oven and cover with cold.
Over medium-high heat, bring to a boil scooping off any foam that appears on the top (this helps make your stock clearer and removes impurities).
Turn down the heat and leave to gently simmer just below the boiling point for at least one hour or up to six hours. The longer the stock simmers, the more flavor it will have (If you’re using a whole chicken, you should remove the chicken breasts an hour of cooking to prevent the meat from drying out). The longer the chicken stock cooks, the better it will taste.
Now I know it doesn’t look too appealing, but I promise you, it will taste fantastic. And it will make everything you cook with stock so much better than with store-bought.
If using chicken, remove it from the pot to a large bowl. Separate the meat and discard the bones and skin. Store the meat in the fridge for up to three days. Use the meat in dishes like chicken salad, or whip up easy fried rice.
Strain the stock into a large container through cheesecloth or a fine-mesh strainer.
Chill, covered, for 4 to 8 hours in the refrigerator. Scrape off the solid fat from the surface and discard. Divide the chicken stock jars or containers, label, and chill or freeze to use later.
This recipe yields about eight cups of chicken stock.
Chicken Stock Life Hack
To easily portion my stock, I use these amazing silicone ice trays called Souper Cubes (paid link). They are separated into four 1 cup, sections (although they have a fill line for ½ cup/125ml and 1 cup/250 ml). You just fill them to the line you want, cover them with the lid, and freeze. Then when you need them you pop the cubes out a defrost them in the microwave!
This was a game-changer for me – So easy! I have 2 gallon-sized freezer bags filled with chicken stock ice cubes in my freezer right now!
Erren’s Top Tips
- For a clear stock, start with cold water.
- The amount of water used and the length of simmering time will shape the depth of flavor in the stock. I recommend just covering your chicken in the pot.
- If you plan to use your stock for sauces or braise, I recommend not salting your store. It won’t taste as good, but you want to season individual dishes as you cook. Using salted stock could lead to an over-salted dish.
- Using a leftover roasted chicken carcass: Use the carcass and at least 4 dark meat chicken pieces on the bone for the best flavor. Using just the leftover chicken carcass will result in a lack of chicken flavor.
- Scooping the foam off the top of the stock is an important step. It helps remove impurities and keep the stock clear.
- Experiment with different herbs and spices to tailor your stock to your taste.
- Use homemade chicken stock in place of water when making rice – you’ll never look back!
Make ahead and Freezing Instructions
- In the fridge: You can store homemade chicken stock in the refrigerator for 4-5 days.
- To Freeze: Divide into freezer-safe jars or containers, leaving at least a half-inch for expansion, label, and freeze for up to three months.
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Recipe
Homemade Chicken Stock
Ingredients
- 4 lbs chicken pieces (See notes)
- 2 carrots (medium, cut into quarters)
- 1 large onion (peeled and halved)
- 2 celery sticks (quartered)
- 3 liters cold water (12 cups)
- 1 bunch flat leaf parsley (about 6 stalks with stems)
- 1 garlic clove (Unpeeled)
- 1 tablespoon peppercorns (black or mixed)
- 1 to 2 bay leaves (fresh or dried)
- 1 tablespoon salt (see notes)
Instructions
- Place all the ingredients for the chicken stock in a large stockpot.
- Fill with cold water, there should be just enough to cover the chicken and vegetables.
- Bring to the boil over medium-high heat. Scoop off any foam that appears on the surface and discard.
- Simmer on a low heat for 1-6 hours.
- Strain the liquid from the pot. The recipe should yield about 8 cups of chicken stock.
Slow Cooker Method
- Follow the stovetop instructions up to step 1, where all the ingredients are prepared. Transfer the chicken carcass or parts, vegetables, herbs, and spices to the slow cooker.
- Add water to cover all the ingredients, about 10–12 cups, ensuring there is at least 1 inch of space below the lid. Cover and cook on low for 8–10 hours or high for 5–6 hours, allowing the flavors to fully develop.
- Strain the stock through a fine-mesh sieve into a large bowl or container. Discard the solids.
- Let the stock cool, then refrigerate. Skim off any fat that solidifies on the surface before using.
Tips
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