Chicken Stock

Why You’ll Love This Recipe

I love homemade Chicken Stock because I can control exactly what goes into it. I can keep the seasoning minimal, adjust the vegetables and herbs, and create a versatile stock that works in many different recipes.

Slow simmering gives me a richer flavor than simply using water in soups and sauces. Chicken bones, especially those containing joints and connective tissue, also contribute gelatin, which can give well-made stock extra body once chilled.

I also find this recipe ideal for batch cooking. I can prepare a large pot, divide the finished stock into useful portions, and refrigerate or freeze it so I always have some available when I need it.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Chicken bones, carcasses, wings, backs, or necks
• Cold water
• Yellow onions
• Carrots
• Celery stalks
• Garlic cloves
• Bay leaves
• Fresh parsley
• Fresh thyme
• Whole black peppercorns
• Salt, optional

I like using a mixture of chicken carcasses, wings, backs, and necks because the bones and connective tissue help me create a flavorful stock with plenty of body.

I usually keep the salt very light or leave it out completely. Since I often reduce the stock or use it as an ingredient in another recipe, I find it easier to season the finished dish later.

Directions

I start by placing the chicken bones and pieces in a large stockpot. I add the onions, carrots, celery, garlic, bay leaves, parsley, thyme, and whole peppercorns.

I pour in enough cold water to cover everything by an inch or two. I place the pot over medium-high heat and gradually bring the liquid toward a gentle simmer.

As foam and impurities collect on the surface, I skim them away with a spoon. Once the stock begins simmering, I lower the heat.

I keep the stock at a gentle simmer rather than a vigorous boil. I let it cook for approximately 3–4 hours, occasionally checking the water level and skimming the surface when necessary.

Once I am happy with the flavor, I carefully strain the stock through a fine-mesh strainer into a clean container. I discard the cooked bones, vegetables, and herbs.

I cool the strained stock promptly. Once chilled, I can remove some or all of the solidified fat from the surface depending on how I plan to use it.

Servings and Timing

This recipe makes approximately 8 cups of Chicken Stock, although my final yield depends on the size of my pot, the amount of water I add, and how much liquid evaporates during simmering.

I allow around 15 minutes for preparation and approximately 3–4 hours for simmering. My total time is about 3 hours 15 minutes to 4 hours 15 minutes, plus cooling time.

I don’t worry about an exact cooking time as much as I focus on developing a rich chicken flavor. A longer gentle simmer generally gives me a more concentrated result.

Variations

For roasted Chicken Stock, I roast raw chicken bones until deeply browned before simmering them. I can also roast the onions, carrots, and celery. This gives my finished stock a darker color and deeper roasted flavor.

For a lighter stock, I use raw chicken bones and keep the aromatics simple. I especially like this version when I need a neutral base for delicate soups and sauces.

When I want additional herbal flavor, I add rosemary, sage, or extra thyme. I use stronger herbs sparingly so they don’t overpower the chicken.

I can also save chicken bones and suitable vegetable trimmings in the freezer until I have enough to make a full batch. This makes homemade stock an easy way for me to make better use of kitchen scraps.

For an Asian-inspired variation, I can add fresh ginger and green onions while leaving out some of the traditional European-style herbs.

Storage/Reheating

I cool my Chicken Stock promptly after straining it rather than leaving a large hot pot sitting at room temperature for an extended period. Dividing it into smaller, shallow containers helps it cool more quickly.

I store the cooled stock in airtight containers in the refrigerator for 3–4 days. If I don’t expect to use it within that period, I freeze it.

For convenient portions, I freeze stock in freezer-safe containers or small measured portions. I leave some room for expansion whenever I freeze liquids in containers.

When I need the stock, I thaw it in the refrigerator or reheat it directly in a saucepan when appropriate. I bring refrigerated stock to a thorough simmer when using it in soups, sauces, and other cooked dishes.

FAQs

What is the difference between Chicken Stock and chicken broth?

I generally think of Chicken Stock as being made primarily from bones and connective tissue, while broth is more commonly made with a greater proportion of meat. In everyday cooking, however, I often see the terms used interchangeably.

Why does my Chicken Stock turn into jelly in the refrigerator?

I consider this a good result. Collagen from chicken bones and connective tissue converts to gelatin during cooking. As my stock cools, that gelatin can cause it to become jiggly or jelly-like. It turns liquid again when heated.

Should I add salt to Chicken Stock?

I usually add little or no salt when making stock. Since I may reduce the stock later or add it to an already seasoned recipe, leaving it unsalted gives me more control over the final dish.

Can I make Chicken Stock from a leftover roast chicken carcass?

Yes. I often save the carcass and bones from roasted chicken and use them for stock. I combine them with vegetables, herbs, and water and simmer everything gently to extract as much flavor as possible.

Why shouldn’t I boil Chicken Stock vigorously?

I prefer a gentle simmer because vigorous boiling can agitate fat and other particles throughout the liquid, potentially producing a cloudier stock. A slow simmer also gives me plenty of time to extract flavor while making it easier to skim the surface.

Conclusion

Homemade Chicken Stock is one of the most useful basics I can keep in my kitchen. With chicken bones, vegetables, herbs, and water, I can create a flavorful foundation that adds richness to everything from soups and stews to sauces, rice, and braised dishes.

Chicken Stock

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Homemade Chicken Stock is a rich, savory kitchen staple made by gently simmering chicken bones with vegetables, herbs, and aromatics. Use it as a flavorful base for soups, stews, sauces, gravies, risotto, rice, and braised dishes.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 3–4 hours
• Total Time: 3 hours 15 minutes–4 hours 15 minutes, plus cooling
• Yield: 8 cups
• Category: Soup
• Method: Simmering
• Cuisine: International
• Diet: Low Calorie

Ingredients

• 3–4 lb chicken bones, carcasses, wings, backs, or necks
• 10–12 cups cold water, or enough to cover by 1–2 inches
• 2 yellow onions, quartered
• 2 carrots, roughly chopped
• 2 celery stalks, roughly chopped
• 4 garlic cloves
• 2 bay leaves
• 1 small handful fresh parsley
• 4 sprigs fresh thyme
• 1 teaspoon whole black peppercorns
• Salt, optional, to taste

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Instructions

1. Place the chicken bones and pieces in a large stockpot. Add the onions, carrots, celery, garlic, bay leaves, parsley, thyme, and whole black peppercorns.
2. Pour in enough cold water to cover the ingredients by 1–2 inches.
3. Place the pot over medium-high heat and gradually bring the liquid to a gentle simmer.
4. Skim away foam and impurities that rise to the surface, then reduce the heat to maintain a gentle simmer rather than a vigorous boil.
5. Simmer gently for 3–4 hours, occasionally checking the water level and skimming the surface as necessary.
6. Taste the stock toward the end of cooking and continue simmering until it has developed the desired richness and concentration.
7. Carefully strain the stock through a fine-mesh strainer into a clean container. Discard the cooked bones, vegetables, and herbs.
8. Cool the strained stock promptly, preferably by dividing it among smaller, shallow containers.
9. Once thoroughly chilled, remove some or all of the solidified fat from the surface if desired. Refrigerate or freeze until needed.

Notes

• Chicken carcasses, wings, backs, and necks provide bones and connective tissue that help produce a flavorful, gelatin-rich stock.
• Use little or no salt if the stock will later be reduced or added to other seasoned dishes.
• Keep the stock at a gentle simmer rather than a vigorous boil for a clearer finished stock.
• For roasted chicken stock, roast raw chicken bones and optionally the vegetables until deeply browned before simmering.
• For a lighter stock, use raw chicken bones and simple aromatics without roasting.
• Rosemary, sage, or additional thyme can be added, but use stronger herbs sparingly.
• For an Asian-inspired variation, add fresh ginger and green onions and reduce or omit the traditional herbs.
• Chicken bones and suitable vegetable trimmings can be collected in the freezer until there is enough for a batch of stock.
• Store cooled stock in airtight containers in the refrigerator for 3–4 days or freeze for longer storage.
• Leave room for expansion when freezing stock in containers.

Nutrition

• Serving Size: 1 cup
• Calories: 45 kcal
• Sugar: 1 g
• Sodium: 90 mg
• Fat: 2 g
• Saturated Fat: 0.5 g
• Unsaturated Fat: 1.5 g
• Trans Fat: 0 g
• Carbohydrates: 2 g
• Fiber: 0 g
• Protein: 5 g
• Cholesterol: 10 mg