Cook/ Weekend Feasting

How To Make Homemade Chicken Stock

July 15, 2020

Last Updated on by

It’s so easy to make a batch of homemade chicken stock with simple ingredients and minimal prep. It’s a great way to make the most of chicken leftovers and is so much more flavorful than store bought!

Chicken stock in a mason jar

Have you ever made your own chicken stock before? It’s so easy to make it from scratch and the whole method is pretty hands off. Next time you buy rotisserie chicken or cook a roasted whole chicken don’t throw the carcass away! Make up a batch of this stock to add to all of your favorite meals.

Stock is a great way to use up any leftover veggies you have in your fridge and it’s a pretty stress free process that results in the richest stock to use as a base for stews, curries and chilis.

What ingredients do you need to make chicken stock?

  • Chicken carcass: I like to use a whole chicken carcass leftover from a roast. It will still have some bits of meat and fat on it for flavor. You can also use chicken bones, you’d need around 14oz (400g) for 2 and a half cups of stock (600ml).
  • Vegetables: I used celery, carrot, onion and leek to add flavor to the finished stock. You don’t need to peel anything, just chop them roughly and you are good to go.
  • Seasonings: Bay leaves, fresh parsley, peppercorns and salt.
  • Water

How to make chicken stock from scratch

Be sure to scroll down for the full recipe!

  • Place all of the ingredients in a large pot and top up with water so that everything is covered (photo 1).
  • Bring to the boil and then simmer for 4 hours (photo 2).
Two shots to show the stock before and after cooking
  • Remove the large pieces of vegetables and bones and pour through a fine mesh sieve,
  • Pour into a mason jar and let cool.
  • Use a spoon to remove the top layer of fat and use or store.
Homemade chicken stock in a glass jar

Frequently asked questions

Why make homemade chicken stock?

Making your own stock is a wonderful way to use up any leftovers so that nothing goes to waste. It’s super simple and way cheaper than buying it from a store. The flavors are so much bolder than a powdered mix or a stock cube and as a bonus it is freezer friendly.

Can you use any vegetables in this stock?

Yes! This is a great way to make the most of any veggies you have leftover in your fridge! Cabbage leaves, sweet potatoes, parsnips and mushrooms all work well. You can also use other fresh herbs like coriander or dill.

What’s the difference between broth and stock?

Stock is made from bones whereas broth is made from meat. The other ingredients remain pretty much the same. Stock tends to be more flavorful due to the gelatin released from the bones.

Do you simmer or boil stock?

It’s best to simmer the stock rather than boil it, as boiling can emulsify the fat into the cooking liquid. Part cover the pot with a lid during cooking so that the water doesn’t evaporate too quickly.

How to store

  • Fridge: Once the stock has cooled, seal the jar and it will keep in the fridge for up to 5 days.
  • Freezer: Frozen stock will keep well for up to 9 months. You can store it in a freezer safe container or freeze it in ice cube molds for smaller portions. You can use it right from frozen or defrost in the fridge overnight.

How to use

If your stock is quite thick after chilling, you can mix in a little water to make it pourable. Just add some water straight in the jar and give it a good shake. You can then just add it straight into any dishes that call for chicken stock to be used.

Recipe Notes and Tips

  • If the water is evaporating too quickly, turn the heat down a little and add in more water.
  • Let the stock cool completely before sealing and storing.
  • Don’t fill the jar all the way to the top if freezing, give it some room to expand.
Overhead shot of chicken stock in a jar

Recipes that you can use the stock in

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Side view of chicken stock in a glass mason jar

Homemade Chicken Stock

It's so easy to make a batch of homemade chicken stock with simple ingredients and minimal prep. It's a great way to make the most of chicken leftovers and is so much more flavorful than store bought!
Print Pin Rate
Course: Ingredient
Cuisine: American
Prep Time: 10 minutes
Cook Time: 4 hours
Total Time: 4 hours 10 minutes
Servings: 2 cups (600ml)
Calories: 83kcal

Ingredients

  • 1 chicken carcass
  • 3 ribs celery
  • 1 onion
  • 1 large carrot
  • 1 bunch fresh parsley
  • 1 leek
  • 3 bay leaves
  • 1/2 teaspoon salt
  • 6 black peppercorns
  • water

Instructions

  • Roughly chop the veggies into large chunks.
  • Add the chicken carcass to a large pot and place in the other ingredients.
  • Top with water so that everything is covered and bring the pot to the boil.
  • Once boiling, reduce the heat so the pot is steadily simmering. Half cover the pot with a lid and simmer for four hours. Stir every hour or so and add more water if needed.
  • Remove the large pieces of vegetables and chicken bones with a slotted spoon.
  • Pour the stock through a fine mesh sieve into a large pot or bowl. Press down with a spoon to get as much liquid as you can.
  • Pour the stock into a large mason jar and let cool to room temperature.
  • Once cool, use a spoon to remove the top layer of fat and store or use.

Notes

  • If the water is evaporating too quickly, turn the heat down a little and add in more water.
  • Let the stock cool completely before sealing and storing.
  • Don’t fill the jar all the way to the top if freezing, give it some room to expand.

Nutrition

Calories: 83kcal | Carbohydrates: 18g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 713mg | Potassium: 572mg | Fiber: 4g | Sugar: 7g | Vitamin A: 8507IU | Vitamin C: 51mg | Calcium: 134mg | Iron: 3mg
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