Homemade Chicken Stock

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

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 for chicken stock is that it costs pennies to make.

And YOU are going to love just how easy it is to make chicken stock at home whether using this recipe or my recipe for Instant Pot Chicken Stock.

Broth versus Stock

Before we talk about what you need to make chicken stock, you need to know the difference between chicken stock and chicken broth, as this is a recipe for chicken stock, not broth.

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, richer in flavor, and is made with bones that you would likely throw away.

Notes on Ingredients

To make chicken stock as stated before, the only things you really need are chicken bones, or the carcass of a whole chicken, and water. However, to season your stock, it is best to add herbs, vegetables, and salt.

• 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

• 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.

• 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.

• 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. 

• 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.

• 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.

Slow Cooker Directions

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 Chicken 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.

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 using chicken stock.

• Instant Pot Chicken Noodle Soup
• Slow Cooker White Chicken Chili
• Creamy and Cheesy Chicken and Rice
• Chicken Pot Pie
• Baked Potato Soup

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

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