Intro:
Nothing beats the rich, savory flavor of homemade chicken stock. Made with simple ingredients like chicken bones, vegetables, and herbs, this stock is perfect as a base for soups, stews, sauces, or risottos. Making your own stock is healthier, more flavorful, and gives you control over the ingredients—plus, it’s an excellent way to use leftover chicken parts.
Prep Time: 15 minutes
Cook Time: 4 hours (simmering)
Total Time: 4 hours 15 minutes
Servings: About 8 cups
Estimated Calories per Serving (1 cup): ~40 kcal
Ingredients
- 2–3 lbs chicken bones (backs, necks, wings, or leftover carcass)
- 1 large onion, quartered
- 2 carrots, peeled and roughly chopped
- 2 celery stalks, roughly chopped
- 4 garlic cloves, smashed
- 2–3 bay leaves
- 1 tsp black peppercorns
- 1 tsp salt (optional, adjust later)
- 6–8 cups cold water
- Optional herbs: 2–3 sprigs thyme, a few sprigs parsley, or a small piece of leek
Directions
- Prepare the chicken bones: Rinse the bones under cold water and place them in a large stockpot. If using raw bones, you can optionally roast them at 400°F (200°C) for 20–30 minutes to deepen the flavor.
- Add vegetables and aromatics: Add onion, carrots, celery, garlic, bay leaves, peppercorns, and optional herbs to the pot.
- Add water: Pour in cold water until the bones and vegetables are fully covered (about 6–8 cups).
- Simmer: Bring to a gentle boil over medium heat. Immediately reduce heat to low to maintain a gentle simmer, not a rolling boil.
- Skim foam: During the first 30 minutes of simmering, skim off any foam or impurities that rise to the surface.
- Cook slowly: Simmer uncovered for 3–4 hours for maximum flavor. Add water as needed to keep bones covered.
- Strain: Remove from heat and strain the stock through a fine-mesh sieve or cheesecloth into a large bowl or pot. Discard solids.
- Cool and store: Let stock cool to room temperature, then refrigerate for up to 5 days or freeze for up to 3 months.
✅ Chef’s Tip: For a richer flavor, you can simmer bones for up to 8 hours or combine raw and roasted bones. Adjust salt only after cooking to avoid over-seasoning.