Go Back

Homemade Chicken Stock

Transform humble bones and vegetable scraps into liquid gold with this homemade chicken stock recipe. Rich, savory, and perfect for elevating soups, sauces, risottos, and countless other dishes with depth that store-bought versions cannot match.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings: 12 cups
Course: Base, Soup Component
Cuisine: Universal
Calories: 15
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 4 pounds chicken bones backs, necks, wings, or carcass from roasted chicken
  • 2 large onions quartered (skin on adds color)
  • 3 large carrots roughly chopped
  • 4 celery stalks roughly chopped including leaves
  • 1 head garlic halved crosswise
  • 2 bay leaves
  • 1 tablespoon whole black peppercorns
  • 6 to 8 fresh thyme sprigs
  • 1 small bunch fresh parsley with stems
  • 4 quarts cold water approximately
  • 1 tablespoon apple cider vinegar

Equipment

  • Large stockpot (at least 8 quart capacity)
  • Fine mesh strainer
  • Cheesecloth or clean kitchen towel
  • Large heat safe bowl or container
  • Ladle
  • Sharp knife and cutting board
  • Storage containers or freezer bags
  • Fat separator (optional)

Method
 

  1. Prepare Your Bones: If using raw bones, rinse them under cold water to remove any blood or debris. For deeper flavor, roast raw bones at 400 degrees Fahrenheit for 30 to 40 minutes until golden.
  2. Prep the Aromatics: Roughly chop your onions, carrots, and celery into large chunks. Cut the head of garlic in half horizontally to expose all the cloves.
  3. Load the Stockpot: Place all the bones in your largest stockpot and add the chopped vegetables. Add the garlic, bay leaves, peppercorns, thyme, and parsley.
  4. Add the apple cider vinegar and let everything sit for about 20 minutes before adding water. This gives the acid time to start working on the bones.
  5. Add Cold Water: Pour cold water over everything until the bones and vegetables sit about two inches below the surface. Starting with cold water helps proteins release gradually, producing clearer stock.
  6. Bring to a Gentle Simmer: Place the pot over medium high heat and bring it slowly to a simmer. Watch carefully for lazy bubbles, not a rolling boil.
  7. Skim the Surface: As the stock heats, foam and impurities will rise to the surface. Use a ladle or large spoon to skim this off every 15 to 20 minutes during the first hour.
  8. Simmer Low and Slow: Reduce heat to maintain the gentlest simmer possible. Let the stock simmer uncovered for 3 to 4 hours.
  9. Strain and Cool: Set a fine mesh strainer lined with cheesecloth over a large bowl. Carefully ladle the stock through, pressing gently on solids to extract liquid.
  10. Cool the stock quickly by placing the bowl in an ice bath, stirring occasionally.
  11. Defat the Stock: Skim the fat from the surface with a ladle or refrigerate overnight and peel off the solidified fat cap.

Notes

A properly made chicken stock will gel like jello when refrigerated, indicating high collagen extraction. Store refrigerated for up to one week or freeze for up to six months. Leave the stock unsalted for maximum flexibility in recipes.