Homemade Chicken Stock

Homemade chicken stock recipe made from a leftover chicken carcass, fresh vegetables, garlic, herbs, and aromatics simmered slowly for rich flavor and nutrition. This easy chicken bone broth is perfect as a base for soups, stews, sauces, and risottos, adding depth and nourishment to any dish. Naturally gluten-free, dairy-free, and budget-friendly, it’s a great way to reduce food waste while creating a healthy kitchen staple. Learn how to make clear, golden chicken stock that stores well in the fridge or freezer for quick weeknight meals, meal prep, or holiday cooking.

Ingredients

• 1 chicken carcass (bones, skin, and scraps)
• 2 celery ribs, chopped
• 2 large carrots, chopped
• 1 onion, quartered
• 3 garlic cloves, crushed
• 4 sprigs fresh thyme
• 2 bay leaves
• A handful of parsley stems
• 10 peppercorns (optional)
• 10 cups cold water

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Instructions

1. Remove the Meat
Strip any remaining meat from the chicken carcass. Store the meat in the fridge for use in soups, salads, or sandwiches.

2. Build the Stock Base
Place the chicken carcass in a large stockpot or Dutch oven. Add the celery, carrots, onion, garlic, thyme, bay leaves, parsley stems, and peppercorns (if using).

3. Add Water and Simmer
Pour in 10 cups of cold water. Heat over medium until the stock just begins to simmer. Reduce the heat to medium-low and maintain a gentle simmer—never a rolling boil. Boiling can make the stock cloudy and greasy.

4. Skim as Needed
Cover partially with a lid and simmer for about 3 hours. Occasionally skim any foam or impurities from the surface. Don’t stress about timing—2 hours will give you a lighter stock, while 4 hours will yield a richer, more concentrated one.

5. Strain the Stock
Line a fine-mesh strainer with cheesecloth and place it over a large bowl. Carefully ladle the stock into the strainer, pressing on the solids to extract as much liquid as possible. You should end up with about 5–6 cups of stock.

6. Cool and Store
Divide the stock into smaller containers for faster cooling. Once cooled, cover and refrigerate. After a few hours, a fat layer will form on the surface—remove it before using. The stock will be gelatinous when cold, which means it’s full of flavor. Use within 5 days, or freeze for up to 6 months.

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Why You’ll Love This Recipe

• Transforms leftovers into a flavorful, homemade base for soups, stews, and sauces.
• More economical and healthier than store-bought stock.
• Freezer-friendly and perfect for meal prep.
• Rich, silky texture thanks to natural collagen from the chicken bones.

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Tips

• Use cold water: Starting with cold water extracts more flavor and nutrients.
• Keep it gentle: Always simmer, never boil, to keep the stock clear and clean-tasting.
• Roast the carcass first (optional): For deeper flavor, roast the bones at 400°F for 30 minutes before simmering.
• Save veggie scraps: Onion skins, carrot tops, and celery ends can be frozen and used for stock.

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Variations and Substitutions

• Add leeks, parsnips, or fennel for extra layers of flavor.
• Replace chicken with turkey carcass for a holiday variation.
• Use herbs like rosemary, sage, or bay for a different flavor profile.
• Add a splash of apple cider vinegar to help extract collagen from the bones.

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FAQs

Do I need to peel the carrots and onion?
No, just wash them well. The skins add extra color and nutrients.

Why is my stock cloudy?
This usually happens if it boils too vigorously. It’s still safe to use, just less clear.

How do I freeze chicken stock?
Cool completely, then freeze in freezer-safe containers, ice cube trays, or silicone molds for easy portioning.

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Serving Suggestions

• Use as a base for soups, risottos, stews, and sauces.
• Cook grains like rice, quinoa, or couscous in stock for more flavor.
• Add to braises or casseroles for richness.
• Sip warm with a squeeze of lemon and pinch of salt for a soothing drink.