Homemade Chicken Stock is incredibly easy to prepare using simple ingredients like leftover vegetable scraps, fresh herbs, and chicken or turkey bones (with or without meat). Versatile and delicious, enjoy chicken stock in all your favorite soups, stews, or rice dishes.
In this post learn the difference between chicken stock and chicken broth, how to make chicken stock, and read all my tips and tricks for making a stock that is guaranteed to be rich and flavorful.
Chicken Stock Recipe
I have been making my own homemade chicken stock for nearly a decade. What started as a simple way to save money by using leftover rotisserie chicken carcasses to make soup has, over the years, developed into one of my most therapeutic pastimes.
Some people make cookies. I make stock.
For most of this time, I had no idea what I was actually making – was it stock or was it broth? Who knew? It didn’t matter. I continued making nutritious and comforting chicken stock to use in all of my favorite family recipes from chicken noodle soup to jambalaya.
In this post, you’ll learn all kinds of interesting tidbits about making your own chicken stock right at home. That said (and it’s a beautiful thing!) precision isn’t important. Instead, use what you can get your hands on and work from there. Use the recipe and listed ingredient quantities as a guideline.
Chicken Stock vs Broth
This is SUCH a common question that I hear all the time. And I totally understand you guys, because, for a really long time, I assumed that chicken broth and chicken stock were pretty much the same things too.
While it is true that they share many things in common, when you look a little closer you’ll see that they are actually quite different. These differences fall into three main categories: ingredients, cook time, and the presence (or lack) of seasoning.
What is Stock?
Stock is made by combining animal bones (which often contain some degree of leftover meat scraps), vegetables, also known as your mirepoix (onions, carrots, celery, and garlic), and aromatics.
- Stock is always made using bones, but not always meat.
- Often, the bones will be roasted first. Roasting will result in a more flavorful and well-rounded stock.
- Stock is typically cooked for a longer amount of time, anywhere from 2-6 hours. Unless chicken feet are added, and the somewhat middle-of-the-road simmer time, stock often contains higher traces of gelatin but lacks a thick gelatinous texture when cooled.
What is Broth?
Technically, broth is any liquid that had meat cooked in it (so yes, I suppose this could be a broth). Made from simmering meat (sometimes on the bone, but not always), mirepoix (onion, carrots, celery, garlic), and aromatics in water for a relatively short amount of time (typically no more than 2 hours). Unlike stock, broth is seasoned and it does not gel when cooled.
What is Bone Broth?
So what is bone broth, then? I often think of bone broth as a supercharged stock. Beautiful, golden, and super-flavorful, bone broth is made by simmering bones (specifically those high in collagen), mirepoix, and aromatics, for a long period of time (often 12-hours on the stovetop) or pressure cooked for at least 3-4 hours. Once cooled, bone broth will firm-up into a jello-like consistency due to its high gelatin content.
Read more about bone broth in these posts,
How to Make Chicken Stock
To make homemade chicken stock you’ll need the following tools and equipment: a large roasting pan, rimmed baking sheet, large stockpot (ideally 12-16 quarts), cooking tongs, and cheesecloth or fine mesh strainer.
For the full list and amounts of ingredients, scroll down to the recipe card at the bottom of the page.
Step 1. Roast the chicken and vegetables
Preheat oven to 450°F. Remove the neck and gizzards from the inside of your chicken and stuff with some of your chopped vegetables (I added a few carrots). Transfer your chicken to a large roasting pan, breast-side-up. Scatter the remaining vegetables and garlic around your chicken, trying not to overcrowd your pan. If things start to get a little overcrowded, use two roasting pans or a rimmed baking sheet for all the additional veggies.
Transfer to the oven and roast for 30 minutes before very carefully flipping your chicken over to roast the other side for an additional 15-30 minutes.
If things start to look like they’re burning, not pleasantly browning, that’s a good indication that it’s time to flip the chicken or remove from the oven. It is highly unlikely that your 4-5 pound chicken will cook all the way through in this amount of time, so don’t worry about keeping it in the oven to finish cooking.
Step 2. Transfer the chicken and vegetables to a large stockpot
Transfer your chicken and vegetables to a large stockpot (ideally 12-16 quarts). Scrape out any stuck-on brown bits that may be glued to the bottom of your roasting pan and transfer to your pot (flavor, remember).
- Pro-tip: Charred bits really stuck on there? Use a metal spatula and add a little water. Most should scrape right off.
Meanwhile, add the fresh parsley, rosemary, bay leaves, thyme, sage, salt, and black peppercorns to your pot. Fill your pot with enough cold water so that your chicken and vegetables are completely submerged.
Step 3. Bring to a boil and simmer
Cover with a tight-fitting lid and set over high heat. Bring to a gentle boil. Immediately reduce heat to low and simmer, with the lid slightly ajar, skimming any foam or excess fat, occasionally.
It’s important to note here that you don’t want to aggressively boil your stock. A gentle simmer is all you need.
Step 4. Remove meat and return the carcass to the pot
After approximately one hour or so, remove your chicken from the pot (be very careful here!) and set aside to cool on a large rimmed baking sheet or jelly-roll pan. Once it is cool enough to touch, use your fingers to pick the meat from the bones. Reserve the meat to use for soup, sandwiches, or salads, and the bones? Toss those back in the pot to continue boiling.
Yes, you guys. Toss your bones back into the pot.
Step 5. Continue cooking
Allow your stock to boil for at least an additional 1-3 hours. Add more water if needed to make sure bones and vegetables remain fully submerged.
Step 6. Strain
Carefully strain your cooked stock through a cheesecloth (recommended) or fine mesh strainer into a clean pot. Serve or use in your favorite recipe, or add a couple of handfuls of ice to expedite cooling and bring down to room temperature (which is needed for storage).
- Skim the fat from your stock (optional): I do not recommend skimming all the fat from your stock. Fat is flavor, so leave a little. However, if you’d like to skim off part of the fat, transfer your pot to the refrigerator and allow it to cool fully. The result will be a hard layer of fat on the top. Use a fork or spoon to scoop off as much fat as you’d like.
How to Store Chicken Stock
Chicken stock can be stored in the refrigerator for up to 5 days or in the freezer for up to 6-9 months.
To store chicken stock in the refrigerator or freezer, you first need to bring it down to room temperature. The easiest (and fastest) way to do this is by adding a couple of handfulls of ice to your stock or by adding your pot to an ice water bath in your sink. Whatever’s easier for you.
Once cool, you may either transfer your pot directly to the refrigerator (the easiest option if you plan to enjoy your stock within 5 days) or divide the stock into containers of various increments. For example, ice cube trays are great when needing only a few tablespoons, whereas small jars are perfect for recipes that call for between 1/2 cup-2 cups of stock or broth.
- To store chicken stock in glass jars: Never place a hot liquid in a glass jar and then place it in the freezer. Any fault in the glass and it will break. Also, avoid filling it to the top. Liquid expands when frozen. I love Ball Mason Jars with reusable lids.
- To store chicken stock in freezer bags: For best results, always measure and label how much stock you’re placing in each bag. Remove as much air as possible and freeze flat on a baking sheet. Once frozen, double bag to help protect against leaks.
Tips and Tricks
Extract more collagen with 2 simple tips:
Always start with cold water. Less work for us, adding cold water also helps extract more collagen from your bones. You can also add a tablespoon or two of apple cider vinegar to your stock which is also thought to help draw out some of that collagen without affecting the overall flavor.
What are the best parts of a chicken to use for stock?
To make a good stock you need bones. More specifically, however, you want to use the neck, back, ribs, and wings. If you want an extra rich, high-collagen stock, add some chicken feet.
Ok, then what’s the deal with the whole chicken?
I chose to make this particular chicken stock recipe with one whole chicken, a few additional drumsticks, and about a pound of chicken necks. The chicken necks (or chicken feet) are completely optional but actually quite good for you. As for using a whole chicken rather than just the carcass? I did this on purpose for two reasons,
- I wanted the meat for soup (and quesadillas).
- I really wanted an extra rich, concentrated stock with loads of flavor.
You guys do not have to start with a whole raw chicken in order to get awesome chicken stock. However, unless you’re willing to give chicken necks or feet a try, this will give you the best-tasting stock.
Roasting before boiling – what’s the deal with that?
Yes, I browned my bird and veggies before dumping into my large stockpot to simmer. Do you have to do this step? Well, no, but it gives extra flavor that you’ll miss out on otherwise. Since there’s no need to season your chicken or vegetables, it’s just a matter of extra time. If you have some (time, that is) try it out. No time? No worries. Toss your raw chicken, veggies, and herbs in your pot, cover with cold water, and simmer.
- If you are using chicken bones or a chicken carcass, you may choose to skip this step altogether or just roast the vegetables- entirely up to you.
- Alternatively, if you are using chicken pieces with meat (legs, wings, necks, bone-in skin-on thighs, you may also brown your chicken and veggies directly in your stockpot (as I did with this Instant Pot Bone Broth Recipe). It will take about the same time.
Cheesecloth or fine mesh strainer- which is really better?
The truth is that they both work great. However, if you’re looking for a beautiful, clear, golden broth then definitely go with the cheesecloth. In fact, for best results, run your broth through your cheesecloth two or even three times.
5 Ways to Use Chicken Stock
- Use this chicken stock as a base in all your favorite soups and stews. Highly nutritious and flavorful, it’s an easy way to infuse more flavor into all your favorite winter essentials like this Carrot Ginger Soup or this Norwegian Salt Cod Stew (Bacalao).
- Replace water with homemade chicken stock when making rice, couscous, quinoa, and all your other favorite liquid-absorbing grainy sides.
- Keep your favorite mashed potato recipe creamy, flavorful, and fluffy while saving on fat and calories by replacing part of the butter or cream with stock.
- Swap chicken broth for chicken stock in family classics like chicken pot pie, chicken and rice, chicken broccoli rice casserole, or creamy beef stroganoff.
- Two words: dumplings and meatballs. Cook your dough in chicken stock rather than water for savory, flavor-filled pillowy dumplings perfect for your favorite chicken and dumplings recipe.
If you try making this Chicken Stock Recipe, please leave me a comment and let me know! I always love to hear your thoughts.
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Chicken Stock Recipe - How to Make Chicken Stock
Ingredients
- 1 whole chicken - (approx. 4-5 pounds)
- 1 pound chicken feet or chicken necks - (optional)
- 2 medium yellow onions - quartered
- 3 large carrots - unpeeled and chopped into 2-inch pieces
- 3 ribs celery - chopped into 2-inch pieces
- 1 head garlic - unpeeled and cut in half crosswise
- 1 small bunch fresh parsley
- 2 sprigs fresh rosemary
- 3 bay leaves
- 8 sprigs fresh thyme
- 10 leaves fresh sage
- 1 tbsp salt - plus more to taste
- 1 tbsp black peppercorns
Instructions
- Roast the chicken and vegetables: Preheat oven to 450°F. Remove the neck and gizzards from the inside of your chicken and stuff with 4-5 pieces of chopped vegetables. Transfer your chicken to a large roasting pan, breast-side-up. Scatter the remaining vegetables and garlic around your chicken, trying not to overcrowd your pan (use two roasting pans or a baking sheet if necessary). Transfer to the oven and roast for 30 minutes before very carefully flipping your chicken over to roast the other side for an additional 15-30 minutes.
- Transfer the chicken and vegetables to a large stockpot: If your chicken is not cooked completely, that's ok. Transfer your chicken and vegetables to a large stockpot (ideally 12-16-quarts). Scrape out any bits that may be stuck to the roasting pan and transfer to your pot (flavor, remember). Add the fresh parsley, rosemary, bay leaves, thyme, sage, salt, and black peppercorns to your pot. Fill your pot with cold water so that your chicken and vegetables are completely submerged.
- Bring to a boil and simmer: Cover with a tight-fitting lid and set over high heat. Bring to a gentle boil. Immediately reduce heat to low and simmer, with the lid slightly ajar, skimming any foam or excess fat, occasionally.
- Remove meat and return the carcass to the pot: After approximately one hour, remove your chicken from the pot (be very careful here!) and set aside to cool on a large rimmed baking sheet or jelly-roll pan. Once it is cool enough to touch, use your fingers to pick the meat from the bones, reserving the meat to use for soup, sandwiches, or salads, and the bones to toss back in the pot to continue boiling.
- Continue cooking: Allow your stock to boil for at least an additional 1-3 hours. Add more water if needed to make sure bones and vegetables remain fully submerged.
- Strain. Carefully strain your cooked stock through a cheesecloth (recommended) or fine mesh strainer and add a couple of handfuls of ice to expedite cooling and bring to room temperature (which is needed for storage).
- Skim the fat from your stock (optional): I do not recommend skimming all the fat from your stock. Fat is flavor, so leave a little. However, if you'd like to skim off part of the fat, transfer your pot to the refrigerator and allow it to cool fully. The result will be a hard layer of fat on the top. Use a fork or spoon to scoop off as much fat as you'd like.
- Storage: This chicken stock stores well in the refrigerator for approximately 5 days. Or, for larger batches, store leftovers in the freezer for up to 6 months.
Notes
- I wanted the meat for soup (and quesadillas).
- I really wanted an extra rich, concentrated stock with loads of flavor.
- If you are using chicken bones or a chicken carcass, you may choose to skip this step altogether or just roast the vegetables- entirely up to you.
- Alternatively, if you are using chicken pieces (legs, wings, necks, bone-in skin-on thighs, you may also brown your chicken and veggies directly in your stockpot (as I did with this Instant Pot Bone Broth Recipe). It will take about the same time.
I needed a quick soup today so I boiled the whole chicken in water with herbs and then strained the chicken, pulled the meat off the bones and placed into the soup with veggies. I now have these bones, could I make a bone broth with them or are the nutrients boiled out? (the chicken boiled for about 2 hours whole) thanks!
Hi Arpita,
Yes, you can still use your previously boiled chicken bones. You would want to start the process over for the new batch of stock. It probably won’t gell unless you add additional chicken pieces like chicken feet.