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This flavorful homemade chicken stock recipe is easy to make using simple ingredients you probably already have on hand. It’s the perfect base for soups, sauces, and stews, and is more flavorful than store-bought stock!
“Any time I use my own homemade chicken stock, everything just tastes better!”
-Becky
This homemade stock comes together in no time and adds a pure deep flavor to your recipes. It’s a great way to use up a leftover chicken bones and vegetables. I love making a batch of my own stock and keeping in the freezer so I can use it for months!
Use this stock with simple recipes like this Chicken Pot Pie Casserole, Chicken Marsala Recipe, or this Cabbage Roll Soup.
Table of Contents
Ingredients You Will Need
- chicken carcass and other chicken parts– Use leftover bones or parts for a rich, savory base.
- carrot– Adds natural sweetness and depth.
- onion– Brings balance and aroma.
- celery stalks– Classic stock flavor.
- bay leaves– Subtle herbal flavor.
- Whole allspice (to taste)– Adds a warm, peppery spice.
- Mixed or black peppercorns (to taste)-For a light kick and complexity.
Disclaimer: A full list of ingredients is included in the recipe card below.
Recipe Variations
- Make it thicker: Swap the chicken carcass for wings, drumsticks, thighs, or necks to boost gelatin.
- Add herbs: Use leeks, garlic cloves thyme, and parsley for extra flavor. Just skim and discard any solids from the stock.
- Add a splash of apple cider vinegar: This will help extract nutrients from the bones.
How to Make Homemade Chicken Stock from Scratch
- Halve the onion and carrot. Char both in a dry skillet over medium to high heat for 3–4 minutes until lightly blackened.
- Place the chicken, charred vegetables, celery, bay leaves, allspice, and peppercorns into a large stockpot. Pour in enough cold water to fully cover all the ingredients.
- Bring water to a boil. Use a slotted spoon to skim off any foam that rises to the top, then reduce the heat. Cover the pot with a lid and let it simmer gently for one to three hours.
- Carefully strain the broth liquid through a fine mesh sieve into a clean container. You can reserve any bits of cooked chicken meat from the bones to make chicken noodle soup, gravy, or casseroles. Use the stock right away or let it cool, and pour into glass jars with lids.
Expert Tips
- Char your veggies: You don’t have to do this step, but it gives the stock a deeper flavor and richer color.
- Don’t skip the skim: Skimming foam helps create a clearer stock.
- Add a splash of vinegar (optional): This will help pull nutrients from the bones, making a richer stock.
- Use skin or wings: Adding chicken skin or wings gives more body and gelatin.
- Add salt only later: Keep the stock unsalted so it won’t change the flavor of whatever dish you are making.
Homemade Chicken Stock FAQs
Yes! Chicken stock is often richer than broth, making it a great substitution for recipes.
It will keep for about 5 days in the refrigerator or up to 3 months in the freezer. Make sure the stock cools completely before storing.
Chicken stock is made mostly with bones and simmered longer to extract collagen and create a more gelatinous texture. Broth usually uses more meat than bones and has a lighter flavor and thinner consistency.
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Chicken Stock Recipe
Equipment
- Large Saucepan
- Spoon
- Storage Jars
Ingredients
- 1-2 pounds chicken parts
- 1 large carrot, cut in half
- 1 medium onion, cut in half
- 2 celery stalks
- 2-3 bay leaves
- 1 teaspoon whole allspice
- 1 teaspoon black peppercorns
Instructions
- Halve the onion and carrot. Char both in a dry skillet over medium to high heat for 3–4 minutes until lightly blackened.
- Place the chicken, charred vegetables, celery, bay leaves, allspice, and peppercorns into a large stockpot. Pour in enough cold water to fully cover all the ingredients.
- Bring water to a boil. Use a slotted spoon to skim off any foam that rises to the top, then reduce the heat. Cover the pot with a lid and let it simmer gently for at least 2 hours. (2-3 hours is perfect)
- Carefully strain the broth liquid through a fine mesh sieve into a clean container. You can reserve any bits of cooked chicken meat from the bones to make chicken noodle soup, gravy, or casseroles. Use the stock right away or let it cool, and pour into glass jars with lids.
Notes
- Don’t skip the skim: Skimming foam helps create a clearer stock.
- Add a splash of vinegar (optional): This will help pull nutrients from the bones, making a richer stock.
- Use skin or wings: Adding chicken skin or wings gives more body and gelatin.
- Add salt only later: Keep the stock unsalted so it won’t change the flavor of whatever dish you are making.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I love how easy it is to make this recipe!