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5 from 9 votes

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.
Prep Time10 mins
Cook Time4 hrs
Total Time4 hrs 10 mins
Course: Soup
Cuisine: American, Chinese, Gluten Free
Servings: 10 cups
Calories: 20kcal

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