• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
A Mind "Full" Mom
  • ingredient
    • Pasta
    • Beef
    • Poultry
    • Pork
    • Seafood
    • Vegetarian
    • soups
    • burgers
  • course
    • Beverages
    • Appetizers
    • Breakfast
    • Lunch
    • Main Courses
    • Sides
    • Salads
    • Snacks
    • Desserts
    • Condiments
  • method
    • 30-Minute Meals
    • Grilling
    • Instant Pot
    • Slow Cooker
    • Air Fryer
  • All Recipes
    • Main Courses
      • Beef Recipes
      • Chicken & Turkey
      • Pasta
      • Pork
      • Seafood
      • Soup, Stew, and Chili
      • Vegetarian
    • Breakfast
    • Breads and Muffins
    • Desserts
    • Kid-Friendly
    • Salads
    • Side Dishes
    • Slow Cooker
    • Snacks
    • Pantry Staples
    • Allergy Friendly Recipes
      • Plant-Based
      • Gluten-Free
      • Dairy-Free
  • Instant Pot
  • 30-Minute Meals
  • Meet Kristen
  • Subscribe
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Instant Pot
  • 30-Minute Meals
  • All Recipes
  • Meet Kristen
  • Subscribe
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Homemade Chicken Stock

    Homemade Staples Easy Chicken Recipes Gluten Free Soup, Stew, and Chili Recipes February 22, 2023 | By Kristen Chidsey | 42 Comments | *This post may contain affiliate links. Read my disclosure policy.

    Jump to Recipe
    Homemade Chicken Stock not only tastes better than store-bought stock, but it is also incredibly easy and affordable to make it yourself. This recipe walks you step-by-step through how to easily make chicken stock so that you can enjoy a rich, perfectly seasoned chicken stock that will elevate your cooking.

    Homemade Chicken Stock not only tastes better than store-bought stock, but it is also incredibly easy and affordable to make yourself.

    Have an electric pressure cooker? Use it to speed up the process of making chicken stock with my recipe for Instant Pot Chicken Stock.

    Jar of Homemade Chicken Broth next to fresh thyme.


    Why Homemade Stock is the Best

    This recipe for Chicken Stock will save you money and make your recipes taste better, as the rich flavor of homemade stock is superior to anything storebought.

    Not to mention that when you make chicken stock yourself, you are in control of the quality of the ingredients and the level of sodium.

    While taste and quality are high up there on my list of reasons to make homemade chicken stock, one of my favorite things about this recipe is that it costs pennies to make.

    Notes on Ingredients

    To make chicken stock, the only things you really need are chicken bones, or the carcass of a whole chicken, and water. However, to amp up the flavor, I recommend adding herbs, vegetables, and salt.

    Ingredients for Chicken Stock labeled on counter.
    • Chicken Bones: Use bones from cooked chicken, such as the bones leftover from a whole roasted chicken or bone-in chicken breasts, or bone-in chicken thighs,
    • Vegetables: The classic vegetables used to season chicken stock are celery, carrots, and onions. They lend a classic, earthy flavor to the homemade stock that replicates the flavor of a store-bought stock.
    • Herbs: I love using fresh thyme, as it pairs beautifully with the flavor of the chicken. Dried bay leaves also help to round out the flavor of the stock.
    • Salt: I recommend using kosher salt to flavor the chicken stock. You can reduce or omit the salt altogether if needed. This recipe uses a similar amount of salt as a reduced-sodium stock.
    • Peppercorns: Give the stock a bold, earthy flavor. Ground black pepper does not dissolve well into the stock, nor does it provide the same robust flavor.

    Money Saving Tip

    Instead of using whole celery stalks, fresh herbs, and whole carrots, you can use kitchen scraps to make a rich and flavorful chicken stock.

    Kitchen scraps are simply things that may end up in the trash but can be repurposed into something delicious like this chicken stock.

    Every time you chop an onion, peel a carrot, or chop celery, place the scraps into a freezer-safe gallon-size bag and store them in your freezer for up to 1 month and add to the bag as you collect more scraps. When you have chicken bones, pull out the scraps to use in place of the fresh vegetables and herbs, and you are well on your way to homemade chicken stock for free!

    How to make Chicken Stock

    This recipe for chicken stock walks you step-by-step so that you can easily enjoy rich, perfectly seasoned chicken stock that will elevate your cooking. Find the exact measurements in the recipe card.

    • Place the chicken carcass or bones, carrots, onions, celery, thyme, salt, peppercorns, and bay leaves in a large stock pan and cover with cold water.
    Chicken bones, carrots, celery, salt, bay leaves, and onion in stockpan.
    • Bring the mixture to a rolling simmer, over medium heat. Don't be tempted to turn the heat to high as this will cause soluble proteins and rendered fat to emulsify into the cooking liquid. By slowly simmering the liquid, your stock will be clearer and less scum will form.
    Chicken stock simmering in dutch oven pan.
    • Once the stock is simmering, reduce the heat to low and continue to simmer for 3-4 hours, uncovered. Check on the stock as it simmers, and if needed skim off any scum that rises to the surface as the stock cooks. 
    Side by side stock pan with chicken broth simmering and skimming off foam as it cooks with solid spoon.
    • After several hours of simmering, your broth will be rich and flavorful and it is time to remove it from the heat.
    • Let cool slightly and carefully strain out the solids using a fine-mesh strainer over a large bowl or pan.
    Two photos showing straining off solids of chicken broth using a fine-mesh strainer.
    • Cool the stock to room temperature and then transfer it into storage jars or airtight containers.
    • Refrigerate the chicken stock overnight. 
    • After refrigeration, skim off any fat solids that may have risen to the top of the broth with a spoon. You can discard that fat or use it to saute vegetables or soups for added richness.
    Spoon skimming off fat on top of glass jar that formed on surface of stock.

    Slow Cooker Chicken Stock

    Instead of simmering your stock on the stove, you can use your slow cooker to make homemade chicken stock. It is the perfect hands-off method to develop a rich stock.

    To prepare Crockpot Chicken stock, combine the ingredients in a large crockpot and cook on low for 8-12 hours. Once cooked, strain out the solids using a fine-mesh strainer and allow the stock to cool to room temperature before transferring it to storage containers and refrigerating.

    Storing Homemade Stock

    You can store homemade chicken stock in glass jars or airtight storage containers. The chicken stock will last for 5 days in the refrigerator. I like to store the chicken stock in two to four-cup increments, as that is what is needed for most recipes.

    Alternatively, you can place your cooled chicken stock into freezer-safe containers or bags, being sure to leave 1-2 inches for expansion. Freeze the chicken stock for up to 3 months. When ready to use, defrost the chicken stock overnight in the refrigerator.

    FAQs on Homemade Chicken Stock

    What is the difference between chicken broth and chicken stock?

    Chicken broth is made by simmering the meat of a chicken, like chicken breasts, chicken thighs, or a whole chicken, with water and seasonings. Chicken stock is made by simmering chicken bones with water and seasonings. Chicken stock is darker in color and richer in flavor.

    My stock looks dirty, what happened?

    You likely cooked the stock over high heat or vigorously boiled it. This can cause soluble proteins and rendered fat to emulsify into the cooking liquid. While still safe to eat, it does look unappetizing. Prevent this by slowly simmering the liquid, so that the stock will be clear and less scum will form.

    Recipes using Chicken Stock

    Use this chicken stock in any recipe that calls for chicken broth or stock. Below are some of my favorite recipes that feature chicken stock.

    • Instant Pot Chicken Noodle Soup
    • Slow Cooker White Chicken Chili
    • Creamy and Cheesy Chicken and Rice
    • Chicken Pot Pie
    • Baked Potato Soup
    • Cream of Chicken Soup
    Bowl of chicken stock topped with minced parsley.

    If you enjoyed this recipe for Homemade Chicken Stock, please be sure to leave a comment and review below.

    Two jars of homemade chicken stock next to peppercorns and thyme.

    Homemade Chicken Stock

    This recipe walks you step-by-step through how to easily make a rich and perfectly seasoned chicken stock.
    5 from 10 votes
    Print Pin Rate
    Course: Soup
    Cuisine: American
    Prep Time: 3 minutes minutes
    Cook Time: 3 hours hours
    Total Time: 3 hours hours 3 minutes minutes
    Servings: 16 cups
    Calories: 15kcal
    Author: Kristen Chidsey

    Ingredients

    • 1 chicken carcass
    • 1 large carrot washed and cut into quarters

    • 2 large onions peeled, and quartered
    • 2 stalks celery leaves included
    • 1-2 springs fresh thyme
    • 1 tablespoon kosher salt
    • 2 dried bay leaves
    • 1 tablespoon peppercorns
    • 16 cups cold water
    Prevents your screen from going dark while preparing the recipe.

    Instructions

    • Place chicken carcass, carrots, onions, celery, thyme, salt, peppercorns, and bay leaves into a large stock pan and cover with water.
    • Bring chicken stock to a rolling simmer slowly over medium heat. Once lightly boiling, reduce the heat to low and simmer and simmer for 3-4 hours. Check on the broth as it simmers, and skim off any scum that rises to the surface as the stock cooks with a slotted spoon.
    • After simmering for 3-4 hours, remove the chicken stock from the heat and use a fine-mesh strainer to strain off the solids. Discard the solids and allow the strained broth to cool to room temperature.
    • Transfer the stock to storage containers or jars and refrigerate overnight. After refrigeration, skim off any fat solids that may have risen to the top of the broth with a slotted spoon.
    • Store the chicken stock in the refrigerator for 5 days or freeze in freezer-safe containers, leaving 1-inch room for expansion for up to 3 months. Defrost overnight as needed.

    Equipment Needed

    • fine mesh strainer

    Notes

    Chicken Bones: In place of the chicken carcass, use bones from  2-3 large chicken breasts,  5-6 chicken thighs, 10 chicken wings, or 7-8 chicken legs.
    Vegetables/Herbs: In place of the carrots, celery, onions, and thyme, feel free to use 3 cups of vegetable scraps.  
    Sodium Content: Feel free to reduce the salt to ½ tablespoon or omit it completely for sodium-free chicken stock. 
    Slow Cooker Instructions: To prepare Crockpot Chicken stock, combine the ingredients in a large crockpot and cook on low for 8-12 hours. Once cooked, strain out the solids using a fine-mesh strainer and allow the stock to cool to room temperature before transferring it to storage containers and refrigerating. 

    Nutrition

    Calories: 15kcal | Carbohydrates: 3g | Sodium: 200mg | Potassium: 79mg | Fiber: 1g | Calcium: 40mg | Iron: 0.6mg
    Liked this Recipe? Tag me Today!Snap a picture and tag #amindfullmom on Instagram - I would love to see!

    This post was originally shared in 2017 and then updated in 2022 with new photos and a video.

    « Crockpot Strawberries and Cream Oatmeal
    Homemade Pumpkin Butter »

    About Kristen Chidsey

    Hi, I am Kristen, creator of A Mind "Full" Mom. I believe that making a wholesome family meal does not need to be hard or expensive! I love nothing more than to share with you delicious solutions for your hungry family.

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Allyssa

      November 14, 2022 at 3:09 am

      5 stars
      Really loved the flavor of this stock and it was so easy to make.

      Reply
    2. Jen

      November 12, 2022 at 2:20 am

      5 stars
      Turned out so good! This is one of my first times making my own chicken stock & it was amazing!

      Reply
      • Kristen Chidsey

        November 12, 2022 at 7:16 am

        Look at you go! I hope it was not only delicious but easier to make than you thought!

        Reply
    3. Journa Liz Ramirez

      November 09, 2022 at 7:21 am

      5 stars
      This is a must-try chicken stock! It is so easy to make and tastes delicious. Thanks for this wonderful recipe Kristen, I'll surely make this again.

      Reply
    4. Valerie

      December 07, 2019 at 9:00 am

      Your last comment - “Chicken stock is richer than chicken stock.” I’m assuming you meant that stock is richer than broth.

      Reply
      • Kristen Chidsey

        December 07, 2019 at 9:03 am

        LOL! Yes! I need to fix that! Thanks for bringing to my attention.

        Reply
    5. Addie

      October 21, 2019 at 11:46 am

      Hello - can this be made in the Instant Pot?

      Reply
      • Kristen Chidsey

        October 21, 2019 at 12:46 pm

        Hi Addie! Here is my Instant Pot Chicken Stock Recipe.

        Reply
        • addiebam@gmail.com

          October 21, 2019 at 8:16 pm

          Thanks so much for that! I'll be making this the next time I cook a whole chicken in the IP, and I'll also start saving my scraps - I never would have thought of that!

          Reply
          • Kristen Chidsey

            October 22, 2019 at 7:07 am

            I am so glad you enjoyed the tip 🙂

            Reply
    6. Home with Dad

      March 22, 2019 at 10:08 am

      I have been making broths from the leftover vegetables when I buy in bulk and don’t use them all before they start going bad. Does anyone do anything with those solids leftover from the broth process? I realize much of the flavor etc will have leached into the broth but there’s got to be some use for them. A purée for thickening maybe?

      Reply
      • Kristen Chidsey

        March 22, 2019 at 10:52 am

        I have not tried using the leftover vegetable puree myself, as I mainly use scraps to begin with. But we shall see how others weigh in 🙂

        Reply
      • kathy doby

        November 19, 2021 at 10:50 am

        Put in blender then add to pet food, as long as not too many onions.

        Reply
    7. Rosemary K Rushford

      February 09, 2019 at 8:02 am

      5 stars
      I make stock and broth often; and while I was aware of the possibility to use my vegetable scraps, I was hesitant. Many volunteer hands at my church and a start up commercial business was where I learned about this method. After seeing your post, I decided to save my scraps and give it a go! My biggest concern was the dirt that's in the crevices of the onion ends, celery ends, etc. But I gave this a try, buying cheese cloth to help with the straining of fine particles at the end of the stock. Now mine tastes as good as the start up chef's, and I am thrilled! Thanks so much for just discussing this. I'm saving, and I'm making.

      Reply
      • Kristen Chidsey

        February 09, 2019 at 9:10 am

        I am so glad you gave this a try Rosemary and that you were happy with the results. And what a great idea with the cheese cloth--thanks for sharing 🙂

        Reply
    8. Kassie

      February 01, 2019 at 8:38 am

      What do you do with the bones and scraps afterward? All my scraps would usually go into the compost, but now they’re contaminated with meat oils. I’d hate to just throw them out!

      Reply
      • Kristen Chidsey

        February 01, 2019 at 11:22 am

        Hi Kassie, for these vegetable scraps, I would probably throw away--or I do know some people place in bokashi bin that is safe for meat, fish and dairy. It's a closed bin so it doesn't smell and after about 2 weeks the bin contents can be mixed in on your compost heap. But I do not have experience with these.

        Reply
      • kathy doby

        November 19, 2021 at 10:49 am

        5 stars
        Put the bones and scraps in a blender and make bone meal for your pets or your plants.

        Reply
    « Older Comments

    Primary Sidebar

    Homemade Chicken Stock not only tastes better than store-bought stock, but it is also incredibly easy and affordable to make it yourself. This recipe walks you step-by-step through how to easily make chicken stock so that you can enjoy a rich, perfectly seasoned chicken stock that will elevate your cooking.

    Meet a Mind "Full" Mom

    A Picture of A Mind"Full"Mom

    Hi! I'm Kristen. I want to welcome you into my kitchen and my REAL, imperfect life. Let me share with you tips and tricks to help you make healthy eating a reality for your family in the chaos of life and on the constraints of a budget. Read more

    Instant Pot Favorites

    • jar of plain yogurt next to instant pot
      Instant Pot Yogurt
    • Perfect Hard Boiled Eggs Sliced Open on cutting board
      Instant Pot Hard Boiled Eggs
    • Instant Pot Pot Roast sliced up on white platter with carrots and potatoes.
      Instant Pot Pot Roast
    • Whole seasoned chicken on trivet inside inner pot.
      Instant Pot Whole Chicken
    • Bowl of Cold Start Yogurt
      Instant Pot Cold Start Yogurt
    • Inner pot of instant pot filled dried beans
      Instant Pot Beans
    • How to use the instant pot as a slow cooker
      How to Use Your Instant Pot as a Slow Cooker
    • 4 chicken breasts cooked inside instant pot.
      Instant Pot Chicken Breast (Fresh or Frozen)

    Reader Favorites

    • Bowl of creamy coleslaw made with shredded green cabbage.
      Easy Homemade Coleslaw
    • Homemade Chicken Tenders on platter.
      Homemade Chicken Tenders
    • Baked Instant Pot Sweet Potato on white plate topped with pat of butter.
      Instant Pot Sweet Potatoes
    • Chili seasonings labled on wooden board
      Chili Seasoning Recipe
    • 3 Salmon Fillets on green plate topped with limes.
      Easy Baked Salmon
    • Instant Pot Chicken Wing being dipped into ranch dressing.
      Instant Pot Chicken Wings
    • Latte in glass mug with coffee beans on the counter.
      Easy Homemade Latte Recipe
    • Creamy and Cheesy Chicken and Rice in yellow casserole dish
      Creamy and Cheesy Chicken and Rice

    Footer

    Homemade Chicken Stock not only tastes better than store-bought stock, but it is also incredibly easy and affordable to make it yourself. This recipe walks you step-by-step through how to easily make chicken stock so that you can enjoy a rich, perfectly seasoned chicken stock that will elevate your cooking.

    Featured on:

    Websites AMind"Full"Mom has been featured on

    ↑ back to top

    About

    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Work with me

    DISCLAIMER: THE SITE DOES NOT PROVIDE MEDICAL ADVICE AND IS FOR INFORMATION PURPOSES ONLY. IT IS NOT INTENDED TO BE A SUBSTITUTE FOR PROFESSIONAL MEDICAL ADVICE OR TREATMENT. AFFILIATE LINKS TO PRODUCTS I GENUINELY LOVE ARE OFTEN INCORPORATED IN MY POSTS. THANK YOU FOR YOUR SUPPORT.

    Copyright © 2020 · A MIND "FULL" MOM