Basic Chicken Stock

There’s something truly magical about homemade chicken stock — not just because it transforms everyday recipes into restaurant-quality meals, but because it brings out the best in whatever you’re cooking, from cozy soups to rich gravies and silky sauces. If you’ve only ever used store-bought broth, you’re in for a treat. This recipe produces a clear, unsalted, full-bodied chicken stock with unmatched depth and richness.

And the best part? It’s mostly hands-off. Just toss everything in a pot and let it work its quiet magic on the stovetop.

Why You’ll Love This Chicken Stock

• Deep, pure flavor – Way beyond what a boxed stock can offer.
• Naturally rich and gelatinous – Thanks to the bones, not additives.
• No added salt – Gives you full control over your final dish.
• Freezable – A few hours of work yields weeks (or months) of flavor boosters.

What You’ll Need

Chicken bones (carcasses):
Use raw chicken carcasses (a.k.a. frames). These are stripped chicken skeletons with just a bit of meat left—ideal for extracting flavor and collagen without greasiness.

Aromatics:

• 1 onion (peeled and halved)
• 1-2 carrots (roughly chopped)
• 2 celery ribs (roughly chopped)
• 3 garlic cloves (smashed, skins on)
• A small bunch of parsley stems
• 1 bay leaf
• 3 sprigs of thyme (or substitute dried thyme)
• ½ tsp whole black peppercorns

Other additions:

• A splash (1 tbsp) apple cider vinegar – helps draw nutrients from the bones
• 3 litres (about 12 cups) cold water – enough to just cover everything

Step-by-Step: How to Make Chicken Stock

1. Add everything to a pot
Place the bones and all vegetables, herbs, and vinegar in a large 7-litre (or larger) pot. Cover with water.

2. Bring to a simmer
Over medium-high heat, bring the mixture to a gentle simmer, not a boil. This helps keep the stock clear.

3. Skim the scum
As the liquid heats up, foam (impurities) will rise to the top. Skim this off with a spoon and discard. Doing this helps keep your stock clear and clean-tasting.

4. Simmer uncovered for 3 hours
Reduce heat to low. Let it bubble gently for 3 hours, uncovered. Don’t stir—just let it simmer slowly.

5. Strain the stock
Use a fine mesh strainer to pour the liquid into another large pot or heatproof bowl. Discard the bones and veggies (they’ve given up all their flavor).

6. Cool and store
Let the stock cool slightly. Pour into jars or freezer containers in 1-cup or 2-cup portions. Once cooled to room temperature, chill in the fridge.

The Gelatin Test: Good Stock Should Wiggle

Once fully chilled, the stock will turn jelly-like—this is a sign of high gelatin content and a well-made stock. The fat will form a solid white layer on top. You can:

• Skim it off for a lighter stock (ideal for clear soups or reductions).
• Leave some if using for stews or creamy sauces where a bit of richness is welcome.

Storage Tips

• Refrigerator: Keeps for up to 5 days.
• Freezer: Keeps for 6 months.
• Portion wisely: Freeze in silicone muffin trays or ice cube trays for quick grab-and-use options.

FAQs

Can I use roast chicken bones (like from a rotisserie)?
They won’t produce enough flavor alone. Stick with raw carcasses for best results.

Can I make it in a slow cooker?
Yes! Set on low for 8–10 hours. Skim at the beginning if needed.

Do I need to peel the vegetables?
Nope. Just give them a good rinse. The peels add flavor and color.

Can I reuse the bones?
Not for another batch of stock—most of the flavor and nutrients are extracted after one simmer.

Ways to Use Your Chicken Stock

Homemade chicken stock is liquid gold in recipes like:

• Chicken noodle soup
• Creamy risotto
• Gravy and pan sauces
• Rice dishes (replace water with stock for extra flavor)
• Stews and braises
• Mashed potatoes (use stock instead of cream for a lighter option)

Final Thoughts

Homemade chicken stock might sound like something only chefs and food nerds do—but once you try it, you’ll never want to go back to the store-bought stuff. It’s easy, budget-friendly, and makes every dish you add it to just taste better. Whether you’re simmering a simple soup or building a hearty stew, this is the foundation that lifts it all up.

Make a big batch, freeze it, and your future self will thank you every time you reach for a jar.

Also try these Chicken recipe:-

• Instant Pot Chicken Stock 
• Hamburger Stew
• Keto Chicken Curry