Homemade Chicken Stock

5 from 4 votes

This homemade chicken stock is flavored with chicken, vegetables, herbs and spices to make a delicious stock to use in soups, stews and so much more!

Course Dinner

Cuisine American

Keyword chicken stock recipe, homemade chicken stock, how to make chicken stock, how to make chicken stock from scratch

Prep Time 10

Cook Time 3

Total Time 3 10

Servings cups

Calories 350

Author Erren Hart

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

US Customary - Metric

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.

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, and 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.

Using a leftover roasted chicken carcass: For the best possible flavor, I recommend using the leftover roast chicken carcass and 4 chicken thighs or legs on the bone. Using just the leftover chicken carcass will result in a lack of chicken flavor.

Salt: If you plan to use your stock for reduced sauces or slow-cooked braises, I recommend not salting your stock. It won’t taste as good, but you want to season individual dishes as you cook, and using salted stock could lead to an over-salted dish.

See the post for in-depth instructions and tips.

Nutrition