Homemade Chicken Stock

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

Print Recipe

5 from 10 votes

This recipe walks you step-by-step through how to easily make a rich and perfectly seasoned chicken stock.

Prep Time3 mins

Cook Time3 hrs

Total Time3 hrs 3 mins

Course: Soup

Cuisine: American

Servings: cups

Calories: 15kcal

Author: Kristen Chidsey

Equipment

fine mesh strainer

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

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.

Video

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