Go-To Homemade Chicken Stock
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As we enter into soup season, I thought it was the best time to show you how to make the easiest, most delicious homemade chicken stock.
It’s so easy to make and tastes AMAZING!! Seriously, it puts store-bought stock to shame and is a great way to use your leftover chicken carcass after you make my roast chicken recipe.
Use this chicken stock in my chicken gnocchi soup, chicken noodle soup or chicken risotto with broccoli.
Why this recipe works
- So easy to make: just throw everything in the pot and let it simmer for a few hours while you take care of other things!
- Taste so much better: this homemade stock taste SO much better than store-bought and is great for using veggie scraps
- Versatile: this chicken stock can be used for soups, stews, casseroles, rice dishes, sauces and more! Use for any recipe that calls for chicken stock or broth!
Ingredient Notes
(For the full recipe, scroll down to the recipe card below)
- Chicken carcass: use a chicken carcass from a 4-6 lb chicken is good (I highly recommend making my roast chicken recipe here and then use the carcass)
- Vegetables: I used whole carrots, onion, and celery. Feel free to throw in any extra vegetable scraps you have in the fridge that you want to use up.
- Garlic: make sure to use a whole head of fresh garlic to get optimal flavor.
- Fresh Herbs: I typically just use whatever I have on hand. Use, thyme, rosemary, bay leaves, sage, etc.
- Fresh lemon: helps balance the rich flavors of this chicken stock while also helping break down the connective tissues of the bones.
- Chicken bouillon: this is optional but makes it super yummy! You can omit or use less if you are worried about the sodium.
- Apple cider vinegar: the acidity of the vinegar helps break down the bones and connective tissues in the chicken, making it easier to extract essential minerals like calcium, magnesium, and potassium. This results in a more nutrient-rich stock. It also can help in extracting collagen from the bones, which can turn into gelatin during the cooking process. We love a gelatin-rich stock!
Step by Step Directions
(For the full recipe, scroll down to the recipe card below)
Add ingredients and boil
Take all the chicken off the bones if you haven’t done so already. Place the chicken carcass in a large stockpot and add all of the remaining ingredients, except the vinegar, and bring to a boil. Then down to a simmer and skim off any foam that has risen to the top and add apple cider vinegar.
Let simmer
Simmer gently for about 3-4 hours, or up to 8 hours, skimming the top as needed.
Strain & Divide
Pass the stock through a sieve. I like to use a ladle, place a fine mesh sieve over a large bowl and ladle the stock in. Divide into smaller containers or in 1 large container. Allow to cool for 30 minutes – 1 hour.
How To Use Homemade Chicken Stock
You can use this homemade chicken stock in any recipe that calls for chicken broth or stock.
If the recipe calls for both, just use half chicken stock and half water (so if the recipe calls for 8 cups chicken broth, use 4 cups of stock and 4 cups of water).
You will notice that the homemade chicken stock will become gelatinous when chilled and any fat will rise to the top. Don’t worry! Just scrape the fat layer off the top before using and heat in the microwave for 30 seconds to a minute or until it returns to its liquid stake.
FAQ
What recipes should I make with homemade chicken stock?
This homemade chicken stock can seriously be used for just about any recipe that calls for stock or broth. Here are a few of my favorites to get you started: chicken risotto with broccoli, slow cooker gnocchi soup, chicken noodle soup, homemade chicken pot pie, rice pilaf or my copycat panera broccoli cheddar soup.
Is skimming necessary?
Yes, you can skim if you prefer but I found that it isn’t necessary. Typically the end result won’t differ too much so this additional step is completely up to you.
What is the difference between chicken stock, chicken broth, and bone broth?
Chicken stock is typically made from bones and vegetables whereas broth is made with meat (often with some bones) and vegetables. It doesn’t typically simmer as long as stock and isn’t as rich. Bone broth focuses mainly on bones (often roasted) and may include some meat and is usually simmers for a longer period of time (12-24 hours) to fully extract the nutrients from the bones.
How long does homemade chicken stock need to simmer?
I typically allow my stock to simmer at least 3-4 hours.
Can I make chicken stock in the slow cooker?
Yes, you can cook this stock in the crockpot. To cook in the slow cooker, just add all the ingredients and cook on low for 8-12 hours (or high for 4-6 hours). The longer it cooks, the richer the stock will be.
Storage
- Store chicken stock in an airtight container or mason jar for up to a week
- To freeze, let chicken stock cool completely then freeze for up to 3 months.
I prefer to freeze any type of stock, soup or liquid in a large freezer-safe gallon bag so I can freeze them laying flat then stack them in the freezer. You can also freeze in a glass jar but just be sure to leave enough room at the top so when it expands it doesn’t crack the jar.
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Homemade Chicken Stock
Ingredients
- 1 chicken carcass from a 4-6 lb chicken is good (I make my roast chicken recipe and then use the carcass)
- Cold water (enough to cover chicken in pot, ~10-15 cups)
- 3-4 large carrots (unpeeled, chopped into large chunks)
- 1 Onion (unpeeled, quartered)
- 4 Celery stalks (chop each stalk into thirds)
- 1 large head of garlic (unpeeled and cut in half)
- 1 Tbsp. black peppercorns
- Lots of kosher salt like 2 Tbsp.
- Fresh Herbs (I like to just a bunch of whatever I have: parsley, thyme, rosemary, bay leaves, sage, etc.)
- Lemon (cut in half)
- 3-4 chicken bouillon cubes (optional but yummy)
- 1 Tbsp. Apple cider vinegar
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Take all the chicken off the bones if you haven’t done so already. Place in a container to enjoy later. Place the chicken carcass in a large stockpot.1 chicken carcass from a 4-6 lb chicken is good
- Add all of the remaining ingredients, except the vinegar, and bring to a boil.Cold water, 3-4 large carrots, 1 Onion, 4 Celery stalks, 1 large head of garlic, 1 Tbsp. black peppercorns, Lots of kosher salt like 2 Tbsp., Fresh Herbs, Lemon, 3-4 chicken bouillon cubes
- Turn down to a simmer and skim off any foam that has risen to the top. (this is optional) Just gently push the ingredients down and skim the top. (there might not be that much).
- Then add the apple cider vinegar. The vinegar helps break down the bones and connective tissues in the chicken, making it easier to extract essential minerals like calcium, magnesium, and potassium. This results in a more nutrient-rich stock. It also can help in extracting collagen from the bones, which can turn into gelatin during the cooking process. We love a gelatin-rich stock!1 Tbsp. Apple cider vinegar
- Simmer gently for about 3-4 hours, or up to 8 hours, skimming the top as needed.
- Pass the stock through a sieve. I like to use a ladle, place a fine mesh sieve over a large bowl and ladle the stock in. Press down gently on the veggies to make sure you get every lost drop of goodness. Divide into smaller containers or in 1 large container.
- Allow to cool for 30 minutes – 1 hour. Now you have stock to use in your next soup recipe or whatever you need stock for! Keep stock in the fridge for up to 5 days, or freeze up to 3 months.
Video
Notes
Nutrition Information
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.
Absolutely delicious! Thank you for sharing your recipe for chicken stock. I have been making chicken stock for years but I like the recipe you have posted better. I never thought to add lemon or apple cider vinegar!
Thank you so much Anne! 🙂 I hope you love it with the lemon & vinegar!