Chicken Stock Recipe
Once a month, I use my chicken stock recipe to make homemade broth stock. Packed with wholesome flavors and rich-protein base it
updated from 2014
HOMEMADE CHICKEN STOCK RECIPE
Let’s dive in. What exactly is chicken stock? Chicken stock is made by simmering chicken bones in water for a long time. This long simmering process draws out collagen, nutrients and minerals from the from the bones.
This recipe uses both, bones, root vegetables and simple seasonings.
Sometimes I use a whole chicken, and other days I just get chicken drumsticks, and on occasion I find a chicken carcass in the store, and I get that. My goal is to make a decent chicken stock without breaking the bank.
Now, when it comes to root vegetable you can get creative and use number of different vegetables but here are the classics:
Other Vegetable you can use: shallots, leeks, parsley root.
SPICES & HERBS
I season the stock with salt, pepper, bay leaves, garlic cloves, chili flakes and parsley. I don’t like spicy foods and I use chili flakes sparingly. Chili flakes help fight inflammation and congestion. I also use chili flakes in my homemade cold and flu tea remedy. You can also try using a piece of a ginger root, if you don’t have chili flakes.
COOK CHICKEN STOCK
There is a step that’s missing in the picture below. And that’s browning of meat. This is an optional step, it only takes several minutes and it’s worth it. However, I often forget to do it. I’m usually running around like the headless chicken trying to get the stock going and I just forget. But when I don’t forget, I pout a little oil in the pot and sear chicken from both sides, until it’s golden brown. It smells so good. I drain the oil or I carefully let it bleed into a paper towel, but I don’t scrub the pot. There is a lot of flavor on the bottom from searing the meat.
One thing I forgot to mention I tie the parsley with a kitchen twine. Don’t judge me, I can’t stand cooked parsley leaves sticking to everything. Please let me know if it bothers you, too.
Everything goes into a large pot.
Pour water into the pot, and cover meat and vegetables with 3 inches of clean water. Bring to a boil, immediately reduce to a simmer, and cook for about an hour or so until the meat falls off the bones.
If you are using just chicken bones, like chicken carcasses, continue cooking, there is close to no meat on these bones.
SKIM THE STOCK
Why should you skim a stock? Once stock stars to simmer, all the fats and proteins thicken and form a foam that rises to the surface. It’s important to skim the scum so the stock is clear and doesn’t contain excess fat.
This is how I do it: I pour water into a bowl and skim the scum with a fine mesh sieve. I rinse the sieve in the water and repeat as the foam emerges.
After an hour or so, once the meat can be easily separated from the bones remove the meat from the stock. It maybe necessary to let it cool slightly before separating the meat from the bone.
Once you are done, return the bones to the stock and continue cooking for a total time of 5-6 hours.
Cooked meat can be used in other recipes form soups, salads, and even in risotto.
WHEN IS THE CHICKEN STOCK READY?
I simmer my chicken stock for 5-6 hours.
There is a simple test you can do. I learned this from a cooking show, years ago. Take a piece of a bone and if you can break it in half it’s done. Basically, it means that all that was in the bone was extracted into the stock.
Remove all that’s left in the stock (vegetables, parsley, bones), place into a large colander, and let stock-soaked vegetables drain into a bowl. I don’t like to waste any chicken stock. Then pour the stock thru a fine mess sieve into freezer-safe containers. I also pour homemade chicken stock into several ice cube trays.
HOW TO STORE CHICKEN STOCK?
Store in the fridge for up to 4 days or freeze it for up to 4 months.
CAN CHICKEN STOCK BE FROZEN?
Yes, absolutely. I freeze my homemade chicken stock in freezer safe containers and in ice cube trays, when I need just a splash of stock flavor. You can also use freezer safe Ziploc bags. Lay them flat on a tray and freeze. Once frozen you can stand them up vertically in your freezer so save space. Chicken stock keeps well in the freezer for up to 3-4 months.
FROZEN CHICKEN CUBES
Frozen chicken cubes are fabulous. They are small but packed with flavor that can enhance any dish. I use it stews, when I saute vegetables, meat, mushrooms, pasta sauces, These can be frozen for months. Store them in a Ziploc bag or a freezer safe container.
Pour stock into an ice cube tray, freeze. Remove frozen chicken cubes and store them in the freezer.
DOES CHICKEN STOCK GO BAD?
Best way to tell if the chicken stock is bad is to smell it. It should smell of chicken. If it smells off or sour it’s time to pour it down the drain. Homemade stock can last in the fridge for up to 4 days.
WHAT CAN I USE CHICKEN STOCK FOR?
Homemade chicken bone broth is an irreplaceable part of home cooking, and it’s a staple ingredient in the soup, sauces, and stews I cook. My husband doesn’t eat soup, but he loves chicken stock with fine noodles.
I use chicken stock in many recipes, from soups, stews, sauces, and risotto, to pasta.
CHICKEN STOCK SUCCESS TIPS
- Simmer stock for 5-6 hours. Don’t overcook it, as if you cook it for too long it can develop overcooked flavors
FOR HOMEMADE CHICKEN STOCK RECIPE YOU NEED
- 16 qt. Stock Pot (16 qt., liters)
- 8 qt. Stock Pot (6 qt., liters)
- Colander (my favorite)
- Skimmer Spoon Strainer
- Fine Mesh Sieve
- Kitchen Twine
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MORE DELICIOUS RECIPES TO TRY AT HOME
- Homemade Hot Dog Buns (favorite, use vegan butter to make them vegan)
- Farmers Cheese – easy to make, use it in savory or sweet dishes
- Potato Soup Recipe – via Add a Pinch
- Classic Sponge Bundt Cake – true classic with clean flavors
Chicken Stock Recipe
CHICKEN STOCK RECIPE
- 6lb chicken legs, (2.7kg)
- 5 Celery stalks, washed and cut into thirds
- 2 large onions, peeled and quartered
- 5 large carrots, peeled and halved
- 2 tsp whole black pepper
- 2 bay leaf
- 7 garlic cloves
- parsley bunch, washed and tied with a kitchen twine
- 1/2 tsp chili flakes optional
- 2-3 tbsp kosher salt, or sea salt optional
- 2 tbsp oil for browning (optional)
- Pour two tablespoons of oil into a large pot. Heat the oil and then carefully add chicken drumsticks, and brown meat from both sides for about 5 minutes. Remove from the pot, and drain access oil.
- Simmer stock for 5-6 hours.Into the pot, add the browned meat and the rest of the ingredients. Pour clean water into the pot. Cover with about 3-inches of clear water.Bring to a boil, reduce to simmer, and simmer for one hour, then once the meat is cooked and falling off the bones, remove cooked chicken legs. Let them cool for a little bit, and then remove meat from the bones. Return bones to the pot and cook for five more hours.
- While chicken stock cooks, remove the foam scum that forms on the top. Use a fine mesh sieve or a skimmer spoon, rinse the spoon, and repeat as needed.
Strain the Chicken Stock
- Drain the bones and cooked vegetables and parsley, reserving the stock.
- Strain all the stock thru a fine mesh sieve and store it for later.
- As chicken stock cools, fat will solidify around the edges. Remove the fat and store.
- Stock keeps in the fridge for up to 4 days and in the freeze for up to 4 months.
This recipe was originally published on January 5th, 2014. On October 21st, 2022 I updated this post with new photos and step-by-step instructions.
My daughter and I make this all the time! True comfort food and bone broth is so good for you. I laughed at the part of you running around like a chicken without their head 🤣. I can just picture you😆
I can be pretty convincing headless chicken. Lol We love a good chicken stock.
Thank you for stopping by June. ♥