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Rich, flavorful chicken stock made from scratch with bones, vegetables, and herbs. This foundation for soups and sauces delivers depth of flavor that store-bought versions can’t match.
Homemade Chicken Stock
Transform chicken bones and vegetables into liquid gold with this foundational recipe. Perfect for soups, sauces, and rice dishes, homemade stock delivers unmatched flavor and nutrition.
Equipment
Large stockpot (8+ quarts)
Fine-mesh sieve or cheesecloth
Large bowl
Ladle
Storage containers
Ingredients
For the Stock
- 3 lb chicken bones backs, wings, or carcass
- 2 piece medium onions quartered
- 3 piece carrots roughly chopped
- 3 piece celery stalks roughly chopped
- 4 piece garlic cloves smashed
- 2 piece bay leaves
- 6 piece fresh thyme sprigs
- 1 tsp whole black peppercorns
- 2 tbsp apple cider vinegar
- 14 cup cold water
- salt to taste, optional
Instructions
- Place chicken bones, quartered onions, chopped carrots, chopped celery, smashed garlic cloves, bay leaves, thyme sprigs, black peppercorns, and apple cider vinegar in a large stockpot. The vinegar helps extract minerals and collagen from the bones. Cover with cold water.
- Bring to a boil over high heat, then immediately reduce to a gentle simmer. Skim off any foam or impurities that rise to surface during first 30 minutes. This ensures a clear, clean-tasting stock.
- Maintain a bare simmer with just small bubbles breaking surface. Cook uncovered for 3 hours, skimming occasionally. Long, slow cooking extracts maximum flavor and gelatin from bones. Add more water if level drops significantly.
- Carefully strain stock through fine-mesh sieve or cheesecloth into large bowl or container. Discard solids. Taste and season with salt if using immediately. If storing unsalted, salt individual dishes as you use the stock.
- Let cool to room temperature, then refrigerate. Fat will solidify on top – remove and discard before using. Stock will gel when cold due to collagen, which is a sign of quality. Refrigerate up to 5 days or freeze for up to 6 months in portions.
Notes
Roasting bones at 400°F for 30 minutes before simmering creates deeper, richer flavor. Save chicken carcasses in freezer until you have enough. Don’t add too much water – bones should be barely covered. Never let stock boil rapidly or it will become cloudy. Use for soups, risotto, braising liquid, or as cooking liquid for rice and grains. Pressure cooker method: 90 minutes at high pressure.
ALLERGEN INFORMATION: Naturally gluten-free and dairy-free. Contains no common allergens when using pure ingredients. Can be made low-sodium by not adding salt. Always check ingredient labels if you have food allergies.
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