Homemade Chicken Stock

Short Description

Homemade chicken stock is a rich, flavorful liquid made by simmering chicken bones with vegetables and herbs. It serves as a nourishing base for soups, stews, sauces, and countless other dishes, offering superior taste and depth compared to store-bought alternatives.

Why You’ll Love This Recipe

• Rich, deep flavor that enhances any dish
• Nutrient-dense, especially when using bones with connective tissue
• Budget-friendly, using leftover bones and vegetable scraps
• Free from preservatives and additives
• Easily customizable to your taste and dietary needs

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Chicken carcass or bones (around 4 pounds)
• 1 large onion, peeled and quartered
• 2 carrots, roughly chopped
• 2 celery stalks, roughly chopped
• 2 bay leaves
• A few sprigs of fresh thyme or 1 teaspoon dried thyme
• 1 teaspoon black peppercorns
• A few sprigs of parsley
• 12 cups of cold water

Directions

1. Place the chicken bones, onion, carrots, and celery in a large stockpot.
2. Add the herbs and peppercorns, then pour in the water.
3. Bring the mixture to a boil over medium-high heat.
4. Once boiling, reduce the heat to low and skim off any foam or impurities that rise to the surface.
5. Let the stock simmer uncovered for about 3 hours. Do not stir.
6. Remove from heat and let cool slightly.
7. Strain the stock through a fine-mesh sieve or cheesecloth into a clean container.
8. Let it cool completely before refrigerating or freezing.

Servings and Timing

• Yield: About 8 cups of chicken stock
• Prep Time: 15 minutes
• Cook Time: 3 hours
• Total Time: 3 hours 15 minutes

Variations

• Roasted Chicken Stock: Roast the bones and vegetables at 400°F (200°C) for 30–40 minutes before simmering for a deeper flavor.
• Garlic-Infused: Add a few cloves of garlic for a more aromatic profile.
• Spiced: Add ginger and star anise for an Asian-inspired variation.
• Vegetable Boost: Add leeks, parsnips, or turnips to alter the stock’s character.

Storage/Reheating

• Refrigerator: Store in an airtight container for up to 4 days.
• Freezer: Freeze in measured portions (ice cube trays or containers) for up to 3 months.
• Reheating: Thaw overnight in the refrigerator or reheat gently on the stovetop.

FAQs

What’s the difference between chicken stock and chicken broth?

Chicken stock is made primarily from bones and has a richer, gelatinous texture. Chicken broth is made from meat and is lighter in flavor and body.

Can I use raw chicken instead of bones?

Yes, raw chicken parts like wings, backs, or drumsticks can be used. Roasting them beforehand adds flavor.

Should I peel the vegetables?

Peeling is optional. Keeping skins on onions and carrots adds flavor and color but ensure they are washed well.

How long can I store chicken stock in the fridge?

It can be safely stored in the refrigerator for up to 4 days.

Can I freeze chicken stock?

Yes, chicken stock freezes well for up to 3 months. Use portioned containers for convenience.

Why does my stock turn to jelly?

That gelatinous texture comes from collagen in the bones, and it indicates a well-made, nutrient-rich stock.

Should I add salt to the stock?

It’s best to leave stock unsalted so you can control seasoning in the final dish.

Can I use vegetable scraps?

Yes, clean vegetable peels and ends can add flavor, though avoid bitter items like cabbage or broccoli stems.

Is it okay if the stock looks cloudy?

A cloudy stock is still flavorful. It often results from boiling instead of gently simmering.

How do I make the stock more concentrated?

Simmer it longer or boil down the finished stock to reduce and concentrate the flavor.

Conclusion

Homemade chicken stock is a foundational kitchen essential that delivers unmatched flavor, nutrition, and versatility. Simple to make and adaptable to your preferences, this recipe ensures you always have a delicious, preservative-free base on hand for your favorite meals.

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