How to Make Easy Homemade Chicken Stock Recipe

Learn how to make easy homemade chicken stock that’s brimming with flavor. While store-bought stock is convenient, there is something to be said for making your own from scratch.

Prep Time15

Cook Time2

Total Time2 15

Course: sauce

Cuisine: American

Keyword: budget recipe, chicken recipe, cooking tips, how to cook, rotisserie chicken recipe

Servings: cups

Calories: 15kcal

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Kitchen Essentials

Strainer Container

Quart Jar

food storage jars

Cook ModePrevent your screen from going dark

Ingredients

2-3 Pounds Chicken Bones 2 chicken carcasses or leftover bones from a roasted chicken
1 Medium Onion peeled and quartered
2 Carrots washed and chopped
2 Salks Celery washed and chopped
4 Cloves Garlic smashed
1 Bay Leaf
1 Teaspoon Whole Peppercorns
10 Cups Water enough to cover the ingredients
A handful of fresh parsley stems
Optional: other herbs and aromatics like thyme rosemary, or leeks

Instructions

Gather your chicken bones and any vegetable scraps you have on hand. Give the vegetables a quick wash and chop them into rough pieces.

Roast Chicken Bones (Optional)

If you have time, you can enhance the flavor by roasting the chicken bones in a 400°F (200°C) oven for about 20-30 minutes until they're golden brown. This step is optional but can add depth to your stock.
In a large stockpot, combine the roasted bones (if using), chopped vegetables, garlic, bay leaf, peppercorns, parsley stems, and any other herbs you choose.
Add Water and Simmer
Pour in enough water to cover the ingredients in the pot. Bring the mixture to a gentle simmer over medium-low heat. Avoid boiling, as this can cloud the stock. Skim off any foam or impurities that rise to the surface.
Let the stock simmer for at least 2-4 hours, occasionally skimming the surface to maintain clarity. The longer you simmer, the more flavor and nutrients will be extracted from the ingredients.
Once the stock has reached your desired flavor, turn off the heat and let it cool slightly. Using a fine mesh strainer or cheesecloth, strain the liquid into a clean container, discarding the solids.
Allow the strained stock to cool completely before refrigerating or freezing. If storing in the refrigerator, skim off any fat that solidifies on the surface before using or storing.

Notes

You can adjust the ingredients and seasonings according to your taste preferences.

Feel free to experiment with different herbs and vegetables to customize the flavor of your stock.

Make This in a Slow Cooker

Combine Ingredients in the Slow Cooker:

Place the chicken bones, chopped vegetables, garlic, bay leaf, peppercorns, parsley stems, and any optional herbs or aromatics into the slow cooker.

Pour in enough water to cover the ingredients in the slow cooker. Be sure not to overfill the slow cooker.

Cover the slow cooker and set it to cook on the low setting. Allow the ingredients to simmer and infuse over 6-8 hours.

Use an Instant Pot

Combine Ingredients in the Instant Pot:
Place the chicken bones, chopped vegetables, garlic, bay leaf, peppercorns, parsley stems, and any optional herbs or aromatics into the Instant Pot.

Pour in enough water to cover the ingredients in the Instant Pot. Be mindful not to exceed the maximum fill line.

Close the Instant Pot lid, set the valve to "Sealing," and select the "Manual" or "Pressure Cook" setting. Set the timer for 1-2 hours on high pressure, depending on your preference. Longer cooking times result in richer flavor.

Once the cooking time is complete, allow the Instant Pot to naturally release pressure for about 15-20 minutes. Then, carefully switch the valve to "Venting" to release any remaining pressure.

How to Store Chicken Stock

Storing properly is essential to maintain its freshness, flavor, and safety.

Allow the chicken stock to cool down before storing it. You can speed up the cooling process by placing the pot in an ice bath or using shallow containers to spread the stock out.

If you plan to use the chicken stock within a few days, store it in the refrigerator. Use airtight containers like glass jars or plastic containers to prevent any contaminants from getting in and to keep the stock from absorbing other fridge odors.

Clearly label the containers with the date you made the stock. This helps you keep track of its freshness and use it before it becomes too old.

Freezing

If you won't be using the stock within a few days, freezing is a great option. Here's how:

Use freezer-safe containers or resealable plastic bags designed for freezing. Leave some space at the top of the container or bag to allow for expansion as the stock freezes.

Portion the stock into smaller containers or ice cube trays for convenient thawing and use. This way, you can defrost only the amount you need without thawing the entire batch.

For bags, lay them flat in the freezer until the stock is frozen solid. Once frozen, you can stack the bags for efficient storage.

Label the containers or bags with the date for reference.

Chicken stock can be stored in the freezer for several months. While it's safe to consume for longer periods, the flavor and quality may start to deteriorate over time.

Thawing and Using

When you're ready to use the frozen stock, there are a few methods to thaw it safely:

Refrigerator. Place the container in the refrigerator and allow it to thaw slowly over several hours or overnight.

Cold Water. Seal the container in a leak-proof bag and submerge it in cold water. Change the water every 30 minutes to speed up thawing.

Microwave. If you're in a hurry, you can use the defrost setting on your microwave to thaw smaller portions. Be sure to transfer the stock to a microwave-safe container first.

Properly stored chicken stock can be a lifesaver in the kitchen, providing a flavorful base for chicken soup, sauces, and more. Just remember to prioritize cleanliness, label your containers, and be mindful of storage times to ensure your stock stays safe and delicious.

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