How to Make Homemade Chicken Stock

There’s nothing quite like the rich flavor and comforting aroma of homemade chicken stock simmering on the stove. Not only is it a great way to use up leftover chicken bones and vegetables, but it also gives you a wholesome, flavorful base for soups, stews, and sauces. Making it yourself is surprisingly easy, and once you taste the difference, you’ll never want to buy store-bought again.

What’s the Difference Between Chicken Stock and Chicken Broth?

Chicken stock and chicken broth are often used interchangeably, but they are slightly different. Stock is typically made by simmering bones, often with a small amount of meat still attached, along with vegetables and herbs for several hours. This slow cooking process extracts collagen from the bones, resulting in a rich, gelatinous texture when cooled. Stock tends to have a deeper flavor and thicker consistency, making it ideal for hearty soups, stews, and sauces. Broth, on the other hand, is usually made by simmering just meat (sometimes with a few bones) along with vegetables for a shorter amount of time. It is lighter, more delicate in flavor, and thinner in texture, making it great for sipping or using as a cooking liquid for grains and pastas. Both are delicious, but depending on your recipe, one might suit your needs better than the other.

Today I’m sharing our simple method using basic ingredients you probably already have in your kitchen.

Ingredients for Homemade Chicken Stock

• 1 chicken carcass (bones and any leftover bits)
• 12 cups of water (or enough to cover)
• 2-3 stalks of celery, roughly chopped
• 2 carrots, roughly chopped
• 1 onion, quartered (no need to peel)
• 1 bay leaf
• 1-2 sprigs fresh rosemary
• 3-4 sprigs fresh thyme
• 1 teaspoon salt (adjust to taste)
• 8-10 peppercorns

Instructions

1. Prepare Your Pot
   Place the chicken carcass into a large Dutch oven. If you don’t have a Dutch oven, a large stock pot will work just fine.
2. Add Vegetables and Herbs
   Toss in the celery, carrots, onion, bay leaf, rosemary, thyme, salt, and peppercorns.
3. Cover with Water
   Pour water over the chicken and vegetables until everything is fully submerged. You want enough water to allow the flavors to infuse, but not so much that it waters down the stock.
4. Simmer Slowly
   Bring the pot to a gentle boil over medium heat. As soon as it starts to boil, reduce the heat to low and let it simmer gently. You’ll want to see just a few bubbles at a time. This slow simmer is key to a rich, flavorful stock.
5. Skim if Needed
   During the first hour of simmering, you might notice some foam rising to the top. Skim this off with a spoon to keep your stock nice and clear.
6. Let It Cook Low and Slow
   Simmer uncovered for at least 4-6 hours. If you have the time, letting it go even longer will extract even more flavor and nutrients.
7. Strain the Stock
   When you’re done simmering, carefully strain the stock through a fine-mesh sieve into a large bowl or another pot. Discard the solids.
8. Cool and Store
   Allow the stock to cool completely before freezing or refrigerating.

For instructions on how to freeze your stock for later use, be sure to check out our post on How to Freeze Homemade Stock.

Tips for Success

• If you have leftover vegetable scraps like onion skins, celery ends, or carrot peels, you can toss them into the pot too.
• Keep the seasoning light if you plan to use your stock in different recipes. You can always adjust the salt later when cooking.
• For an even deeper flavor, you can roast your chicken bones and vegetables before simmering them.

Homemade chicken stock is one of those little kitchen habits that makes a big difference in both flavor and nutrition. Plus, it’s a great way to use every part of the chicken and stretch your grocery budget. Once you get into the rhythm of making it, you’ll always want to keep some in your freezer for a quick and healthy meal starter.