Homemade Chicken Stock Recipe

Introduction

Homemade chicken stock is a flavorful and nourishing base that elevates any soup or sauce. Using leftover chicken carcass and fresh vegetables, this simple recipe creates a rich, savory broth perfect for a variety of dishes.

Ingredients

• 1 leftover (cooked) chicken carcass (including any additional leftovers)
• 2 large carrots (or 10-12 baby carrots)
• 1 yellow onion (sliced into chunks, skins left on if desired)
• 2 garlic cloves (peeled)
• 1 celery base with the stalks sliced off
• 2 stalks celery
• 1 bunch parsley (including stems)
• 10 sprigs fresh thyme
• 2 bay leaves
• Salt and pepper (to taste)

Instructions

1. Step 1: Place the chicken carcass in a large stock pot and add all the vegetables and seasonings.
2. Step 2: Cover the ingredients with enough water so that it rises 1 to 2 inches above them.
3. Step 3: Bring the water to a boil over high heat.
4. Step 4: Immediately reduce the heat to bring the pot to a very low simmer. Cover and let it simmer gently for at least 4 hours, or longer if you prefer a more concentrated broth.
5. Step 5: Use a skimmer spoon or slotted spoon to remove the vegetables and bones from the pot.
6. Step 6: Strain the liquid through a fine mesh strainer into a clean pot.
7. Step 7: Allow the stock to cool completely before pouring it into labeled soup containers or canning jars. Leave some space for expansion if freezing.
8. Step 8: Use your homemade chicken stock as a flavorful base for soups, sauces, or any recipes that call for chicken broth.

Tips & Variations

• Adding a splash of apple cider vinegar to the water helps extract more nutrients and flavor from the bones.
• For a clearer stock, avoid stirring while simmering and skim off any foam that forms on the surface.
• Experiment with additional herbs like rosemary or sage for varied flavor profiles.
• Use frozen leftover bones and vegetable scraps to make stock anytime—just store them in a bag until ready to cook.

Storage

Store cooled chicken stock in airtight containers in the refrigerator for up to 4 days. For longer storage, freeze in portions for up to 3 months. When reheating, warm gently on the stove to preserve flavor and avoid boiling again.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use raw chicken bones instead of cooked carcass?

Yes, raw bones can be used, but cooked carcasses generally produce a richer flavor and have less fat. If using raw bones, roasting them beforehand adds depth to the stock.

How long can I simmer chicken stock?

The stock can simmer anywhere from 4 to 12 hours. A longer simmer develops a more concentrated, flavorful broth, but more than 12 hours is usually unnecessary and may lead to a bitter taste.

Homemade Chicken Stock Recipe

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★★★★★

4.9 from 87 reviews

• Author: Noah
• Total Time: 4 hours 10 minutes
• Yield: About 8 cups (2 quarts) of chicken stock 1x

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Description

This homemade chicken stock recipe transforms leftover cooked chicken carcass and fresh vegetables into a rich, flavorful broth perfect for soups, sauces, and various recipes. Slow-simmered for hours, this stock captures deep, comforting flavors that elevate any dish.

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Ingredients

Scale 1x2x3x

Chicken and Vegetables

• 1 leftover (cooked) chicken carcass (including any additional leftovers)
• 2 large carrots or 10–12 baby carrots
• 1 yellow onion, sliced into chunks (skins left on if desired)
• 2 garlic cloves, peeled
• 1 celery base with stalks sliced off
• 2 stalks celery
• 1 bunch parsley (including stems)
• 10 sprigs fresh thyme
• 2 bay leaves
• Salt, to taste
• Pepper, to taste

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Instructions

1. Prepare the Ingredients: Place the leftover chicken carcass into a large stock pot. Add the carrots, onion, garlic, celery base, celery stalks, parsley, thyme, bay leaves, and season with salt and pepper according to your preference.
2. Add Water: Pour enough water into the pot to cover the ingredients by 1 to 2 inches, ensuring everything is submerged for a thorough cooking and flavor extraction.
3. Bring to a Boil: Heat the pot on the stove over high heat until the water reaches a rolling boil, signaling the start of the simmering process.
4. Simmer Slowly: Immediately reduce the heat to low to maintain a very gentle simmer. Cover the pot with a lid and let it cook for at least 4 hours. For a more concentrated, richer stock, simmer longer if desired.
5. Remove Solids: Using a skimmer or slotted spoon, carefully lift out the cooked vegetables and chicken bones from the pot.
6. Strain the Stock: Pour the remaining liquid through a fine mesh strainer into a clean pot to remove any remaining small particles and create a clear broth.
7. Cool and Store: Allow the strained stock to cool completely at room temperature. Once cooled, transfer the stock into labeled containers or canning jars, leaving room for expansion if freezing.
8. Use or Freeze: Use the homemade chicken stock immediately in soups, sauces, or other recipes requiring broth, or freeze for future use to enhance flavor in your cooking.

Notes

• For a clearer stock, avoid boiling vigorously; maintain a gentle simmer.
• Remove any foam or impurities that rise to the surface during the initial simmering phase.
• Chicken stock can be refrigerated for up to 4-5 days or frozen for up to 3 months.
• Use leftover chicken bones from roasted or cooked chicken for best flavor.
• Adding a splash of apple cider vinegar at the start helps extract minerals from the bones.
• Skins on the onion add a nice golden color to the stock.

• Prep Time: 10 minutes
• Cook Time: 4 hours
• Category: Soup Base
• Method: Stovetop
• Cuisine: American

Keywords: homemade chicken stock, chicken broth, leftover chicken, soup base, easy chicken stock, slow simmer broth