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You are here: Home / Recipes / Soups / Homemade Chicken Stock

Homemade Chicken Stock

Published January 17, 2022 by Lauren Vavala

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Homemade chicken stock in jars with text overlay.
Homemade chicken stock in jars with text overlay.
Homemade chicken stock in jars with text overlay.
Homemade chicken stock in jars with text overlay.
Two images of homemade chicken stock in jars with text overlay between them.

This Homemade Chicken Stock recipe is easy to make – even for beginner cooks. All you need is leftover chicken bones, vegetable scraps, and a few hours of simmering to create this intensely flavorful cooking liquid which can be used in a multitude of ways. Homemade stock is worth the bit of extra effort as it is thicker, richer, and more flavorful than store bought stock.

Three canning jars filled with homemade chicken stock.

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You can use this recipe for Homemade Chicken Stock in a variety of dishes from soups to skillet meals and risotto. It is a very useful recipe to know how to make.

Chicken Stock is one of the first recipes we made in culinary school because of its importance and versatility in cooking. Making homemade stock happens to be a simple process as well.

This recipe is an example of white stock – any bones that have not been roasted can be used to make white stocks. Homemade Chicken Stock is thicker and much more gelatinous than store bought, due to the collagen being extracted from the bones during simmering. This process results in a richer, more flavorful stock.

Carrots, onions, celery, and a handful of aromatics are added during the simmering process, which adds an extra layer of fresh flavor.

All you need is a large stock pot and a few hours to create this deeply flavorful stock which will enhance the flavor of any dish you may decide to use it in. You can even use Chicken Stock and broth interchangeably in any recipe.

Why This Recipe Works

Making Chicken Stock is pretty easy. You can use leftover chicken bones or part out whole chickens and use the carcass to make a stock. You can also use leftover carrot, celery, and onion scraps to add more flavor. I usually keep my leftover bits and ends of vegetables frozen until I have enough to make stock.

Homemade Chicken Stock is richer and more flavorful than store bought stock. The stock should be thick and gelatinous once it is cooked and cooled.

This recipe is versatile. You can use your homemade stock in soups, stews, braising meat, risotto, and sauces such as velouté.   

How To Make Chicken Stock

Ingredients

Ingredients needed to make homemade chicken stock on a marble background with text overlay.

  • Chicken Bones: you can use leftover bones or chicken carcasses after parting them out.
  • Mirepoix: mirepoix is 50% onions, 25% carrots and 25% celery. 
  • Aromatics: bay leaf, dried thyme, peppercorns and parsley in a sachet (cheesecloth and kitchen twine).

The entire recipe and instructions can be found in the recipe card at the bottom of this post. You can also print the recipe from the card, if needed.

Prep!

Chop the onions, carrots and celery.

Prepare the aromatics by crushing the peppercorns, then tie the bay leaf, thyme, peppercorns and parsley in a piece of cheesecloth with twine. 

Chef’s Tip: leave enough extra twine to be able to tie the end opposite of the sachet to the handle of your stock pot. It makes removing the sachet much easier later on.

Create!

Chicken bones and water in a large stock pot.

Add the bones and one gallon (16 cups) of cold water to a large stock pot.

Bring to a boil, reduce heat and simmer.

Scum that has foamed on the top of simmering chicken stock.

Skim any scum off that forms on the surface periodically.

Scum looks like white or off-white foam.

Chicken bones, vegetables and a seasoning sachet in a large stock pot.

Add the vegetables and sachet to the stock pot.

Continue to simmer the stock for 3-4 hours.

Strain through a fine mesh sieve or strainer and refrigerate to cool.

Cooled chicken stock with a layer of fat that has foamed on the top surface.

Skim any solidified fat off of the top of the stock once it has cooled.

The chicken stock should now be thick and gelatinous. This is a sign of a well-made, rich stock.

Present!

Homemade chicken stock in a pot with a ladle full being lifting up.

Use or store, as desired.

You can freeze chicken stock in freezer bags or mason jars. 

Chef’s Tip: portion out stock into frequently used amounts, such as 1 cup, before storing or freezing.

Tips and Techniques

  • You can use leftover chicken bones or part out whole chickens and use the carcasses.
  • Leave enough extra twine to be able to tie the end opposite of the sachet to the handle of your stock pot. It makes removing the sachet much easier later on.
  • Store stock in an airtight container in the refrigerator for up to 5-7 days. You can also freeze it for 3-6 months.

FAQ’s

What Is The Difference Between Chicken Stock and Chicken Broth?

Stock is made by simmering bones, which may or may not contain meat as well, mirepoix and aromatics for 3-4. This results in a thicker liquid that may become gelatinous, and even possibly gel when refrigerated, depending on how long it was simmered. It is typically left unseasoned.

Broth is made by simmering meat, which may or may not contain bones, mirepoix and aromatics in water for less than 2 hours. This results in a thinner, flavorful liquid that is usually seasoned.

Stock and broth can usually be used interchangeable in recipes.

Recipes That Use Chicken Stock

Split Pea and Ham Soup
Homemade Split Pea Soup with Ham is a hearty, comforting soup that is packed with protein and healthy vegetables. It's made with split peas, smoked ham (or ham hocks) carrots, potatoes, and seasonings. This delicious, easy recipe is perfect for cold weather.
Get The Recipe
Close up of a bowl of split pea and ham soup
Chicken Risotto with Parmesan and Peas
Chicken Risotto is a hearty, one pan dinner recipe. It’s loaded with juicy chunks of chicken, Parmesan cheese and peas in a creamy risotto base. This dish takes less than an hour to make and is perfect for weeknights or entertaining guests.
Get The Recipe
Overhead of Chicken Risotto in a black skillet with a wood turner in it
Skillet Lemon Garlic Chicken with Orzo Pasta
Skillet Lemon Garlic Chicken and Orzo Pasta is a one-pan dinner recipe that is full of rich, lemony flavors. It's very simple to make, quick enough for dinner on busy weeknights, and it's beautiful presentation makes it perfect for entertaining, as well.
Get The Recipe
Chicken breasts with lemon slices in a skillet full of orzo with a wood spoon in it. There is a blue an white striped towel under the cast iron pan and part of a bulb of garlic and plate of chicken in the background all over a blue gay background

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Print

Homemade Chicken Stock

This Homemade Chicken Stock recipe is easy to make – even for beginner cooks. All you need is leftover chicken bones, vegetable scraps, and a few hours of simmering to create this intensely flavorful cooking liquid which can be used in a multitude of ways. Homemade stock is worth the bit of extra effort as it is thicker, richer, and more flavorful than store bought stock.
Course Soup
Cuisine American, Chinese, Gluten Free
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings 10 cups
Calories 20kcal
Author Lauren Harris

Ingredients

  • 5-6 pounds chicken bones
  • 16 cups cold water
  • 1 bay leaf
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon peppercorns (crushed)
  • 2-3 parsley stems
  • 2 cups onion (chopped)
  • 1 cup carrots (chopped)
  • 1 cup celery (chopped)

Instructions

  • Add the bones and cold water to a large stock pot. Ensure the bones are covered with the water.
    5-6 pounds chicken bones, 16 cups cold water
  • Bring to a boil, reduce heat and simmer.
  • Skim any scum off that forms on the surface periodically.
  • Tie the bay leaf, dried thyme, peppercorns and parsley stems in a piece of cheesecloth with kitchen twine and add to the stock pot along with the onions, carrots and onion.
    1 bay leaf, 1/4 teaspoon dried thyme, 1/4 teaspoon peppercorns, 2-3 parsley stems, 2 cups onion, 1 cup carrots, 1 cup celery
  • Continue to simmer the stock for 3-4 hours.
  • Strain through a fine mesh sieve or strainer and refrigerate to cool.
  • Skim any solidified fat off of the top of the stock once it has cooled.
  • Use or store, as desired.

Notes

Tips and Techniques

  • You can use leftover chicken bones or part out whole chickens and use the carcasses.
  • Leave enough extra twine to be able to tie the end opposite of the sachet to the handle of your stock pot. It makes removing the sachet much easier later on.
  • Store stock in an airtight container in the refrigerator for up to 5-7 days. You can also freeze it for 3-6 months.
** Nutritional information is an estimate and may vary. The exact amount of finished stock may vary slightly.

Nutrition

Serving: 0.5cup | Calories: 20kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 18mg | Potassium: 116mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2187IU | Vitamin C: 3mg | Calcium: 17mg | Iron: 1mg

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Filed Under: Recipes, Soups

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Delicious Little Bites is where I share all types of recipes from appetizers to desserts. You will also find plenty of keto, gluten free, and vegetarian recipes here to help you put a delicious meal on the table every night that the whole family will love! Read More...

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