Chicken Stock

There’s something incredibly comforting about homemade Chicken Stock. It’s a staple in my kitchen that carries a deep, rich flavor that only comes from slow simmering fresh ingredients. Growing up, my grandmother would fill the house with the tantalizing aroma of simmering bones and vegetables, turning the ordinary into something extraordinary. As I got older, I learned that this simple, comforting dish could transform any meal into something special. Whether it’s a rainy day or just a regular Tuesday evening, making Chicken Stock feels like a warm embrace. It is the backbone of so many dishes—from soups to risottos—and knowing that I crafted it from scratch brings me immense satisfaction.

Main Ingredients for Chicken Stock

The ingredients for Chicken Stock are simple yet essential. Each component plays a critical role in developing the rich flavors that make this stock so beloved. The key players include the carcass of a roasted chicken, which lends depth, and fresh vegetables that add brightness and balance. Herbs and spices enhance the overall taste, making this stock a delightful base for numerous dishes.

• Carcass from a 5-6 pound roasted chicken or bones from 2 bone-in chicken breasts, 2 bone-in chicken thighs, and 2 chicken wings: The foundation of your stock, providing rich flavors and nutrients.
• 4 carrots, unpeeled and cut into halves: They add natural sweetness and body to the stock.
• 2 ribs celery, cut in half: A classic aromatic that contributes a subtle earthiness.
• 1 yellow onion (or leek), cut into quarters: This adds an aromatic layer and sweetness.
• 1 head of garlic, unpeeled and cut in half crosswise: Garlic enriches the stock’s flavor profile with its unique essence.
• 1 parsnip, unpeeled and cut into 3-inch chunks: Adds a sweet, nutty flavor that complements the other ingredients.
• 1 bunch of fresh Italian parsley: Provides a fresh green note.
• 6-10 sprigs of fresh thyme: A fragrant herb that pairs beautifully with chicken.
• 6-10 whole black peppercorns: Adds warmth and complexity.
• 2-3 bay leaves: Contribute a subtle flavor that rounds out the stock.
• 2 chicken bouillon cubes: Enhances the savory depth of the stock.
• 1-2 tablespoons kosher salt: Essential for seasoning and bringing all the flavors together.

Making Chicken Stock

Making Chicken Stock is a delightful and rewarding experience. The process is straightforward, allowing you to enjoy the wonderful aromas filling your kitchen. Follow these detailed steps to create your very own stock.

1. Start by adding the chicken carcass or bones, carrots, celery, onion, garlic halves, and parsnip to a large stockpot. Make sure to choose a pot that is large enough to hold everything comfortably.
2. Next, add cold water, covering the chicken and veggies by at least 1 to 2 inches—this usually amounts to about 12 to 16 cups of water. This step is critical for extracting all the flavor from the ingredients.
3. Now, toss in a handful of the parsley, including the leaves and stems, along with the thyme sprigs, peppercorns, bay leaves, chicken bouillon cubes, and kosher salt. Each ingredient adds a unique flavor that combines to create a rich stock.
4. Bring the mixture to a boil over medium-high heat. Be sure to keep an eye on it to avoid it boiling over. Once it reaches a boil, reduce the heat to a lightly rolling simmer.
5. Allow the stock to simmer partly covered for 1 and a half to 2 hours. You’ll know it’s ready when the stock has turned amber brown and has a well-rounded flavor. Taste it occasionally, and feel free to add more salt if needed.
6. Once done, turn off the heat and let the stock cool for a bit. If you plan to use it immediately, find a large colander and place it over a Pyrex 4-cup glass measuring cup. Slowly pour the stock through the colander, which will catch any remaining veggies or bones. This step ensures a clear stock.
7. Next, strain the stock through a fine-mesh strainer into your next recipe’s soup stockpot. If you want to store the stock for later, pour it into 1-quart wide-mouth glass canning jars. Be sure to cool it before sealing with a tight-fitting lid.
8. Refrigerate your Chicken Stock for up to 5 days or freeze it in gallon bags for up to 6 months. When you’re ready to use it, thaw in the fridge overnight for the best results.
9. If you’re in a hurry, you can also make Chicken Stock in an Instant Pot. Just place all the ingredients in the insert of a 6 or 8-quart Instant Pot and cover with water. Select High Pressure or Soup mode and set the timer for 30 minutes. Once the timer goes off, use a Natural Pressure release and carefully remove the lid.
10. For a Slow Cooker option, use a 6-quart slow cooker. Add all the ingredients and fill with water until it sits 2 inches below the top. Cover and cook on low for 10 hours, then follow the stovetop instructions to finish.

Expert Tips about Chicken Stock

Here are some essential tips for making the best Chicken Stock possible. With just a few extra insights, you can elevate your stock to restaurant-quality!

• Use Leftovers: Make stock with leftover bones from a roasted chicken. It’s a great way to minimize waste!
• Flavor Enhancements: Experiment with different herbs like rosemary or dill to customize the flavor profile.
• Vegetable Scraps: Save vegetable scraps throughout the week in a bag in your freezer to use for stock.
• Freezing Portions: Consider freezing stock in ice cube trays. This way, you can use small amounts for recipes as needed.
• Salt Control: Adjust the amount of salt based on how you plan to use the stock. If it’s for a soup, keep it less salty.
• Taste as You Go: Don’t hesitate to taste your stock during cooking. It helps you better understand the flavor development.
• Storage: Store stock in airtight containers to prevent freezer burn.

Serving This Chicken Stock

Serving Chicken Stock is all about creativity and versatility! Here’s how you can use this rich stock to enhance your meals:

• Soups: Use Chicken Stock as the base for your favorite soups, adding noodles, veggies, or proteins for a hearty meal.
• Risottos: Substitute water for Chicken Stock when making risotto to deepen the dish’s flavors.
• Cooking Grains: Use Chicken Stock instead of water when cooking grains like rice or quinoa. It adds richness to a simple side dish.
• Braised Dishes: Use stock as a braising liquid for meats and vegetables, infusing them with flavor.
• Freezing for Later: Store your stock in ice cube trays for easy portioning in the future, perfect for sauces and stews.
• Gifting Homemade Stock: Share the love by gifting jars of your homemade Chicken Stock to friends or family. It’s a thoughtful and practical gift!
• Using in Sauces: Create delicious sauces by reducing Chicken Stock and adding fresh herbs or spices for a finishing touch.

FAQ

Conclusion

Homemade Chicken Stock is a kitchen essential that brings depth and flavor to countless dishes. Its simplicity and versatility make it a must-have for any home cook. I encourage you to try making your own stock; you’ll be amazed at how much better it is than store-bought. Plus, the process of simmering and creating something from scratch is incredibly rewarding. Your future meals will thank you!

Chicken Stock

The ultimate comfort food, homemade Chicken Stock is rich, flavorful, and easy to make. This stock serves as a perfect base for soups, risottos, and more. Create a batch today and elevate your meals!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 10 minutes mins

Servings: 10 cups

Course: Soups

Cuisine: American

Calories: 50

Ingredients Equipment Method Notes

Ingredients

  

• 1 carcass Carcass from a 5-6 pound roasted chicken
• 4 carrots Carrots unpeeled and cut into halves
• 2 ribs Celery cut in half
• 1 yellow onion Yellow Onion or leek, cut into quarters
• 1 head Garlic unpeeled and cut in half crosswise
• 1 parsnip Parsnip unpeeled and cut into 3-inch chunks
• 1 bunch Fresh Italian parsley
• 6-10 sprigs Fresh thyme
• 6-10 whole Whole black peppercorns
• 2-3 bay leaves Bay Leaves
• 2 cubes Chicken bouillon cubes
• 1-2 tablespoons Kosher salt

Equipment

• Saucepan
• Large Pot
• Instant Pot
• Baking Sheet
• Peeler
• Slow Cooker

Method

 

1. Add the chicken carcass or bones, carrots, celery, onion, garlic halves, and parsnip to a large stockpot. Add cold water, covering the chicken and veggies by at least 1-2 inches—about 12-16 cups of water. Add a handful of the parsley (with leaves and stems intact), thyme sprigs, peppercorns, bay leaves, chicken bouillon cubes, and kosher salt.
2. Bring to a boil, then reduce to a lightly rolling simmer and cook partly covered for 1 ½ to 2 hours or until the stock is amber brown and tastes well flavored. Add more salt to taste if necessary.
3. Turn off the heat and allow the stock to cool or if using immediately, place a large colander over a Pyrex 4-cup glass measuring cup and slowly drain the stock from the rest of the aromatics so the colander catches any veggies or bones that may fall from the pot.
4. Then, use a fine-mesh strainer to strain the stock into your next recipe's soup stockpot. Or, if storing to use later, strain into 1-quart wide-mouth glass canning jars and cool before adding a tight-fitting lid. Refrigerate for up to 5 days or freeze in gallon bags for up to 6 months.
5. Hot to Cook Chicken Stock in the Instant Pot or Electric Pressure Cooker: Place all of the ingredients in the insert of a 6 or 8-quart Instant Pot and add enough water to cover the veggies and bones by 1-2 inches. Select High Pressure or Soup and set the timer for 30 minutes When the timer sounds, use a Natural Pressure release, allow the valve to drop, and carefully remove the lid. Continue with the directions for the stovetop method.
6. How to Cook Chicken Stock in the Slow Cooker: Place all of the ingredients in a 6-quart slow cooker and fill with water until it is 2 inches below the top. Cover and cook on low for 10 hours. Continue with the directions for the stovetop method.

Notes

Extra tips or suggestions here.

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Meet Georgia Clark

I’m the one who obsesses over the details so you don't have to. I love the science of cooking and perfecting comfort classics. I’ve tested this recipe multiple times to guarantee it comes out foolproof and delicious every single time you make it.