You know that moment when you taste a soup or sauce and think, “Wow—what makes this so good?” Nine times out of ten, the secret is homemade chicken stock. I learned this the hard way after years of relying on store-bought versions that never quite delivered the depth of flavor I craved. My grandmother, who could turn a handful of bones into liquid gold, finally showed me her no-fuss method. Now, my freezer always has containers of this golden elixir ready to transform weeknight meals. Trust me, once you make your own chicken stock, you’ll never go back to those bland, overly salty boxes again.

Why You’ll Love This Chicken Stock

This chicken stock recipe is my kitchen MVP, and here’s why it’ll become yours too:

• Waste not, want not: Those chicken bones you’d normally toss? They’re about to become liquid gold. I save carcasses from roast chicken dinners in my freezer just for this.
• Flavor you control: No mystery ingredients here—just pure, customizable goodness. Prefer it richer? Add more bones. Want it lighter? Skim the fat.
• Endless uses: From risottos that’ll make you swoon to gravies with serious depth, this stock makes everything taste like you cooked all day (when really, it did most of the work).
• Better than store-bought: Once you taste the difference, those boxed versions will taste like salty water in comparison.

Ingredients for Chicken Stock

Here’s what you’ll need to make magic happen in your pot:

• 1 whole chicken carcass (or 2 lbs chicken bones – wings and necks work great)
• 2 carrots, roughly chopped (no need to peel!)
• 2 celery stalks, roughly chopped (leaves add extra flavor)
• 1 onion, quartered (skin on for gorgeous golden color)
• 3 garlic cloves, smashed (just give ’em a whack with your knife)
• 1 bay leaf (the silent hero of flavor)
• 1 tsp black peppercorns (whole, not ground)
• 8 cups water (cold is best)
• 1 tsp salt (adjust to taste later)

Ingredient Notes & Substitutions

No onions? Try leeks for a sweeter touch. Out of chicken bones? Turkey carcasses work beautifully. Want to jazz it up? Toss in:

• A handful of parsley stems (never waste those!)
• A few sprigs of thyme or rosemary (tie them together with kitchen string for easy removal)
• A parmesan rind (my secret umami booster)

Just avoid cruciferous veggies like broccoli – they’ll make your stock bitter. Trust me, I learned that the hard way!

Equipment You’ll Need

You probably already have everything you need, but let’s double-check:

• A large stock pot (at least 8 quarts – trust me, you’ll need the space)
• A fine mesh sieve (those cheesecloth bundles can wait for fancy days)
• A ladle (for skimming and pouring)
• A large bowl (to catch that glorious strained liquid)

That’s it! No fancy gadgets required – just good old-fashioned simmering magic.

How to Make Chicken Stock

Alright, let’s get that pot bubbling! Here’s how I make my go-to chicken stock – it’s so easy, you’ll wonder why you ever bought it pre-made.

1. Toss it all in: Dump your chicken carcass or bones into your biggest pot (seriously, go big – you’ll thank me later). Add those chopped carrots, celery, onion quarters, smashed garlic, bay leaf, and peppercorns. No fancy layering needed – just throw it all in there!
2. Cover with water: Pour in 8 cups of cold water. You want just enough to cover everything by about an inch. Too much and your stock will be weak; too little and it’ll reduce too fast.
3. Bring to a boil, then simmer: Crank the heat to high until you get a rolling boil, then immediately lower it to the gentlest simmer you can manage. You want occasional bubbles, not a rapid boil. Now walk away – this is a 3-4 hour simmer situation.
4. Skim the foam (sometimes): In the first 30 minutes, you might see cloudy foam rise to the top. Grab a spoon and skim it off if you’re feeling fancy, but honestly? If you miss some, it’s not the end of the world.
5. Strain the gold: When your kitchen smells like a cozy bistro, carefully pour everything through a fine mesh sieve into a big bowl. Press lightly on the solids to get every last drop of flavor, then discard the spent veggies and bones.
6. Season and cool: Add salt to taste (start with 1 tsp), then let it cool before storing. Pro tip: Never cover hot stock – it’ll create condensation and dilute your hard work!

Pro Tips for the Best Chicken Stock

Want to take your stock from good to “oh-my-goodness” levels? Try these tricks:

• Roast those bones first: Spread bones on a baking sheet and roast at 400°F for 30 minutes. The caramelization adds insane depth.
• Cool it fast: Place your bowl of strained stock in an ice bath to cool it quickly (food safety first!).
• Freeze in portions: I use muffin tins for ½ cup portions or quart containers for soups. Label with dates – even gold has an expiration date!

Storing and Freezing Chicken Stock

Here’s how I keep my liquid gold fresh and ready for action! Let the stock cool completely first – I usually leave it on the counter for about an hour, then pop it in the fridge uncovered until cold. That fat cap forming on top? That’s flavor protection! You can skim it off for clearer stock or leave it for extra richness. In the fridge, it’ll keep for 5 days in airtight containers. For longer storage, freeze it:

• Ice cube trays: Perfect for when you just need a splash in sauces (each cube = ~2 tbsp)
• Mason jars: Leave 1-inch headspace to avoid explosions (learned that the messy way!)
• Freezer bags: Lay flat to save space – they stack like delicious books

Frozen stock keeps beautifully for 3 months. Just thaw overnight in the fridge when you’re ready to use it – simple as that!

Nutritional Information

Here’s the scoop on what’s in your homemade chicken stock – but remember, these are just estimates! Your actual numbers will dance around based on how much fat you skim and which bones you use. Per 1-cup serving, you’re looking at about:

• 50 calories
• 1g fat (0.5g saturated)
• 3g carbs (1g fiber, 2g sugar)
• 6g protein
• 200mg sodium

See why I call this liquid gold? All that flavor with practically no guilt – now that’s what I call a kitchen win!

Frequently Asked Questions

Can I use vegetable scraps for chicken stock?
Absolutely! My freezer always has a bag for veggie odds and ends – carrot tops, celery leaves, onion skins (they add gorgeous color). Just avoid cruciferous scraps like broccoli stems or Brussels sprouts leaves – they’ll make your stock bitter. My rule? If it smells good raw, it’ll taste good simmered.

Why is my chicken stock cloudy?
Don’t sweat it – cloudy stock still tastes amazing! It usually happens from rapid boiling (which emulsifies fat) or not skimming the initial foam. For crystal-clear stock, keep it at a bare simmer and strain through cheesecloth. But between us? I never bother – flavor beats looks every time!

Can I make this in a slow cooker?
You bet! Toss everything in before work, set it on low for 8-10 hours, and come home to magic. Just be sure to strain it while still warm – cooled stock turns into chicken Jell-O (which, while weirdly satisfying to poke, makes straining a chore).

Serving Suggestions

Oh, the places your homemade chicken stock will go! Here are my favorite ways to use this liquid gold:

• Emergency risotto: When I need comfort food fast, 4 cups of this stock transforms Arborio rice into creamy perfection in 20 minutes flat.
• Next-level gravy: Swap water with stock in your Thanksgiving gravy – suddenly you’re the family cooking hero.
• Weeknight soup starter: Sauté some veggies, add stock, toss in leftover chicken, and boom – dinner’s ready before the takeout could arrive.

My secret? Keep a mug of hot stock handy for sipping when I feel a cold coming on – Grandma’s remedy never fails!

Golden Chicken Stock Recipe – 3-Hour Comfort in a Pot

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• Author: Christina R. Jones
• Total Time: 4 hrs 10 mins
• Yield: 6 cups 1x
• Diet: Low Fat

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Description

A simple homemade chicken stock made with basic ingredients for soups, stews, and sauces.

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Ingredients

Scale 1x2x3x

• 1 whole chicken carcass (or 2 lbs chicken bones)
• 2 carrots, roughly chopped
• 2 celery stalks, roughly chopped
• 1 onion, quartered
• 3 garlic cloves, smashed
• 1 bay leaf
• 1 tsp black peppercorns
• 8 cups water
• 1 tsp salt

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Instructions

1. Place chicken carcass or bones in a large pot.
2. Add carrots, celery, onion, garlic, bay leaf, and peppercorns.
3. Pour in water and bring to a boil.
4. Reduce heat to low and simmer for 3-4 hours, skimming foam occasionally.
5. Strain the stock through a fine mesh sieve.
6. Season with salt to taste.
7. Cool before storing in the fridge or freezer.

Notes

• Use leftover rotisserie chicken bones for extra flavor.
• Store stock in airtight containers for up to 5 days in the fridge or 3 months in the freezer.
• Skim excess fat off the top after cooling for a clearer stock.

• Prep Time: 10 mins
• Cook Time: 4 hrs
• Category: Soup Base
• Method: Simmering
• Cuisine: International

Nutrition

• Serving Size: 1 cup
• Calories: 50
• Sugar: 2g
• Sodium: 200mg
• Fat: 1g
• Saturated Fat: 0.5g
• Unsaturated Fat: 0.5g
• Trans Fat: 0g
• Carbohydrates: 3g
• Fiber: 1g
• Protein: 6g
• Cholesterol: 10mg

Keywords: chicken stock, homemade stock, soup base, bone broth