Homemade Chicken Stock Recipe

Homemade chicken stock filled in bottles and kept side by side.

This homemade chicken stock is made with chicken bones, vegetables, and simple herbs. I used bone-heavy curry-cut chicken instead of a hard-to-find carcass. This recipe is easy, beginner-friendly, and hard to mess up, made on the stovetop, and adds instant flavour to soups, stews, gravies, and rice dishes.

Prep Time10

Cook Time2

Total Time2 10

Course: Basics

Cuisine: American

Servings: cups

Calories: 20kcal

Author: Preeti Nayak

Equipment

1 Large stock pot or Dutch oven

Ingredients

1 kg chicken bones or chicken carcass (refer notes for more details)
1 onion, quartered
2 carrots, roughly chopped
4 garlic cloves, slightly crushed
2 stalks of celery, chopped
4-5 sprigs of fresh thyme (or 1 teaspoon dried thyme)
2 bay leaves
2 sprigs of fresh rosemary (optional)
12 peppercorns slightly crushed
9 cups of water

Instructions

Place the chicken pieces, including bones and any leftover meat, onions, carrots, celery, garlic, thyme, rosemary, bay leaves, coriander stems, and peppercorns into a large stock pot or Dutch oven.
1 kg chicken bones or chicken carcass, 1 onion, quartered, 2 carrots, roughly chopped, 4 garlic cloves, slightly crushed, 2 stalks of celery, chopped, 4-5 sprigs of fresh thyme, 2 bay leaves, 2 sprigs of fresh rosemary, 12 peppercorns
Pour cold water over the ingredients. Turn the heat to medium and bring to a gentle boil.
9 cups of water
Reduce the heat to low so the stock simmers gently. Cook for about 2 hours. This slow cooking extracts flavor, keeps the stock clear, and allows the collagen from bones to thicken it slightly. I always keep it at a gentle simmer. Boiling on high heat can make the stock cloudy.
During simmering, foam or impurities will rise to the surface. Skim them off with a spoon regularly for a cleaner, clearer stock.
Once done, remove from heat. Place a fine-mesh strainer over a large bowl and pour the stock slowly through it. If you don't have a fine sieve, line it with cheesecloth for a clear stock. Don't worry, even if the stock looks slightly cloudy, it will still taste rich and flavorful.
Let the stock cool to room temperature, then cover and transfer to the fridge. After a few hours or overnight, a layer of fat will form on top. Remove it.
The stock will become slightly thick and gelatinous when cold. Use refrigerated stock within 3 days, or freeze in portions for up to 6 months.

Notes

I used curry-cut chicken, as they have more bones than meat. Still, you have to trim off the meat from the bones at home. You only need bones to make the stock.
I don't add salt while making the stock, so I can control the seasoning later when using it in recipes.
For a deeper brown color and richer flavor, roast the chicken bones in the oven for a few minutes before making the stock. Preheat the oven to 450°F (220°C). Spread the chicken bones in a single layer on a baking sheet. Roast for about 30 minutes or until the bones turn nicely brown.
You can simmer the stock longer if you want a deeper, richer flavor, or cook it for less than 2 hours for a lighter stock. After making this many times, I find that 2 hours gives the best balance of flavor.
I always ask the butcher for more bone pieces and less meat when using curry-cut chicken.
You can customize your stock: add leek, mushroom stems, coriander or parsley stems, or ginger for extra flavor.
Slow simmering and regular skimming are the key to a clear, flavorful stock.
Hard boiling makes the stock cloudy.
Homemade stock is healthier and tastier than store-bought, and freezing small portions saves time on busy days.

Nutrition