Homemade Chicken Stock: Rich, Flavorful, and Easy to Make

Homemade Chicken Stock

Ingredients

• 1 whole chicken (or 3–4 lbs chicken bones, such as wings, backs, necks, and carcasses)

• 10 cups cold water (or enough to cover)

• 1 large onion, quartered (no need to peel)

• 2 carrots, roughly chopped

• 2 celery stalks, roughly chopped

• 4 cloves garlic, smashed

• 1 bay leaf

• 1 teaspoon black peppercorns

• 4 sprigs fresh thyme (or 1 teaspoon dried)

• 1 small bunch fresh parsley (optional)

• 1 teaspoon salt (optional; you can season later)

  
  

Instructions

1. Prepare the Chicken

   • If using a whole chicken, cut it into parts to expose more surface area. If using bones, ensure they’re broken up slightly for better flavor extraction.

2. Roast the Bones (Optional, for a Deeper Flavor)

   • Preheat oven to 425°F (220°C).

   • Spread chicken parts/bones on a baking sheet and roast for 30–40 minutes until golden brown.

   • This step gives the stock a richer, more complex taste.

3. Simmer the Stock

   • Place the chicken/bones in a large stockpot and cover with cold water.

   • Bring to a gentle simmer over medium heat. Skim off any foam or impurities that rise to the surface.

   • Reduce heat to low and add onions, carrots, celery, garlic, bay leaf, peppercorns, thyme, and parsley stems.

   • Simmer uncovered for at least 4 hours, preferably 6–8 hours, for the best flavor. Add more water if needed to keep everything submerged.

4. Strain the Stock

   • Remove large solids with tongs, then strain the liquid through a fine-mesh sieve or cheesecloth into a clean bowl or pot.

   • Let the stock cool slightly before storing.

5. Storage & Use

   • Refrigerate for up to 5 days. Skim off solidified fat before use if desired.

   • Freeze in portioned containers or ice cube trays for long-term storage (up to 6 months).

     
     

Tips for the Best Homemade Chicken Stock

• Use a mix of bones and meat. Bones provide gelatin for body, while meat adds richness.

• Simmer, don’t boil. A rolling boil can make the stock cloudy and emulsify fats.

• Don’t add too much salt. Keep it light, so you can season dishes properly later.

• Add a splash of vinegar. A teaspoon of apple cider vinegar helps extract minerals from the bones.

  
  

This stock is deeply flavorful, rich in collagen, and perfect as a base for soups, risottos, and sauces.

Jennifer