Homemade Chicken Stock Recipe
Learn how to make this easy homemade chicken stock recipe that takes just 10 minutes of prep and 4 hours of slow simmering for a rich, golden broth that elevates every soup, sauce, and risotto. Made from bone-in chicken and fresh vegetables, it’s nourishing, freezer-friendly, and far better than store-bought.
Servings: 16 Makes about 4 quarts
Calories: 111kcal
Ingredients
- 2 tbsp avocado oil
- 2.5 lbs bone in chicken legs, thighs, or whole chicken
- 1 large yellow onion peeled or not and cut in half
- 2 large carrots washed and cut in half
- 2 celery bottoms (save stalks for soup)
- 1 whole garlic bulb separated and peeled, usually 10-12 cloves
- 2 bay leaves
- 10 springs of fresh thyme
- 10-12 springs of fresh parsley
- 1 tbsp whole peppercorns
- 1 tbsp salt (optional)
- 16 cups water
Instructions
- Preheat a large pot over medium-high heat, add some oil, and add chicken. Sear on both sides until chicken skin is golden brown. Take the meat out of the pot.
- Add vegetables and sear until they are golden brown as well. Try not to stir or disturb them too much so it has time to create the sear.
- Add the meat back into the pot and add herbs, peppercorns, salt, and water. Bring mixture to boil, lower heat to low, cover with a lid loosely, and cook for about 2 hours. Take the lid off and cook uncovered for another 2 hours. Still on low.Expert tip: make sure to skim the the foam and bits that float up as the chicken cooks for the first hour.
- Pour the stock through a fine strainer and let the chicken and vegetables sit in the strainer, over the pot, for 10-15 minutes so that all the liquid comes out.
- Separate chicken meat from bones and skin and save it to be used in soup. Discard the vegetables and herbs.
Video
Notes
- Store homemade chicken stock in the refrigerator, in glass jars with a lid. In the refrigerator, homemade stock will last for up to 3 days.
- I always recommend using the stock within a day or two or freeze it. Homemade stock, not matter beef, chicken, or vegetable, does NOT have a long shelf life. So use it relatively soon or freeze it!
- Freezing: Freeze stock in zip-top freezer bags and plastic air-tight containers for larger amounts, or muffins pans and ice cube trays for smaller portions. Smaller portions can be used in sauces and other recipes that call for just a little bit of stock and broth.
Make sure to cool the stock to the room temperatures and transfer it into container(s) or your choice. Cover, close, or wrap the container(s) air-tight and label with the date. Freeze for up to 3 months.
Nutrition
Calories: 111kcal | Carbohydrates: 2g | Protein: 7g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 38mg | Sodium: 493mg | Potassium: 145mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1419IU | Vitamin C: 3mg | Calcium: 23mg | Iron: 1mg