This easy homemade chicken stock recipe is the perfect base for any soup, and it can be added to your favourite recipes. And you can store in the fridge for four days or freeze for up to 3 months.
Good chicken stock should be aromatic, have a mild savoury flavour, and a body that may even thicken slightly when chilled. There is a reason chicken stock is used in so many soups and dishes. The flavour that you get from it is seriously amazing.
Prep time: 10 minutes.
Cook time: 3 hours.
Total time: 3 hours, 10 minutes.
Servings: 8 cups broth.
- 1-2whole chicken or turkey carcasses
- 1onion halved
- 3celery stalks
- 4sprigs fresh parsley
- 2sprigs each rosemary and thyme optional
- 2bay leaves
- 1tablespoon black peppercorns
- 2teaspoons salt
- 8-10cups water
- Once you have all your ingredients, your preparations. It includes washing, cutting, cleaning. It would be best if you washed everything after that cut them, cut the chicken into pieces and cleaning them.
- Cut the onion, the carrots, and the celery into quarters (include the tops of the carrots and celery if you have them)
- Place carcass in a large pot and add vegetables, fresh herbs, bay leaves, peppercorns, and salt. Cover with water.
- Cover pot and bring to a boil over high heat.
- Once boiling, reduce heat to simmer partially covered for 3-4 hours skimming as needed.
- Strain broth through a mesh strainer or cheesecloth. Discard bones and vegetables.
- Refrigerate four days or freeze 2-3 months.
You can add extra meaty pieces such as wings or legs. I often add leftover drippings or even leftover gravy to my stock. Roasting the bones and onions with a little bit of olive oil first will add extra flavour. I cook this dish at 400° F for about 25 minutes. Nutritional value is an estimate only. The value will vary based on your ingredients.
Amount of Per Serving:
Calories: 20, Sodium: 622mg, Potassium: 148mg, Carbohydrates: 4g, Fiber: 1g, Sugar: 1g, Vitamin A: 3895%, Vitamin C: 2.8%, Calcium: 30%, Iron: 0.3%
* Daily Percent Values of an adult person is based on a 2,000 calorie diet. Your daily values may be higher or lower, depending on the calorie you needs. To know your calorie, see the doctor and made a list of it.
**Nutrient information is not available for all ingredients. The amount is based on available nutrient data. Information is not currently available for this nutrient. And remember, if you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Note: Foods are for our health so that we can be healthy and fit. But if you are sick, on any special meditation or on a diet and taking doctor’s recommended foods only, please check your list or consult with your doctor before heaving it.
Tips to Make Your Chicken Stock Flavorful:
- Check your local grocery if you are short on bones, they often sell inexpensive packs of turkey necks which are perfect for the flavour of your dish.
- And you can add fresh leafy greens such as celery tops, fresh parsley or even carrot tops.
- If using raw bones such as the back or neck, roast them with some onions first at 400°F.
- If you have leftover gravy, stock, meaty parts that nobody is eating (such as the neck) or drippings, add them to your pot.
- Leave the skins on your onions to add great colour.
What is in Chicken Stock?
- Chicken stock is usually compiled of 4 important components: chicken, water, aromatic vegetables (garlic, onions, celery, carrots), and herbs (thyme, rosemary, peppercorns, bay leaves).
- It is totally up to you what ingredients you want to add to your stock; however, you will want to make sure you have included these components.
- To fit your needs, you can tweak any chicken stock recipe and the flavour profile you are hoping to create.
- All you have to do is add the bones and ingredients to a stockpot with some water, bring it all to a boil, and then simmer it.
- If your bones are raw, you’ll want to roast them in the oven to give them a little bit of colour.
- Drizzle with olive oil, add a quartered onion and roast at 400°F for about 25-30 minutes or until lightly browned.
How Long Does Chicken Stock Stay Good In the Fridge?
Homemade stock will stay good in the fridge for 5-7 days, although I’ve been known to let it go longer than that. Signs it’s time to discard are when the stock gets cloudy or doesn’t pass the smell test.
Don’t be alarmed if you see a gelatinous layer of fat form on the top of your stock as it cools in the fridge. Gelatinous blob more flavour and more flavour is good. It’s just collagen rendered from the chicken bones, and it also helps preserve the stock while in the refrigerator. However, if you plan on freezing your stock, you’ll want to scrape off the fat before doing so and freeze it for up to 6 months.
Can I Make This in a Slow Cooker or Instant Pot?
I have also tried this in a slow cooker, and it works great. Just cook on low heat 8 – 12 hours (or high heat 4 – 5 hours). You can also make it in the Instant Pot, set to 45 minutes (let pressure come down naturally for 10 minutes).
So What is the Difference Between Chicken Stock and Chicken Broth?
Chicken stock made with the bones, whereas chicken broth is simmered with chicken meat, it is richer and tends to have more flavour.
The difference is that Chicken broth is generally made from more of the meaty parts of the bird, while chicken stock is made from simmering the bones for a long period, which results in more depth of flavour. From a slow-simmering of the bones (12-24 hours), Chicken stock gains its flavour and nutrition. It can easily be done on the stovetop or in your slow cooker!
Can I Use Different Herbs?
You can use other herbs here such as thyme, rosemary or bay leaves for a bit of extra herb flavour if desired. A clove or two of garlic can also be added to for a light garlic flavour.
Can I Use Rotisserie Chicken Bones?
Yes, you can use rotisserie chicken bones here, so don’t throw them away. If you don’t get to make it right away, you can chill chicken bones and make the broth within the next few days.