Chicken Stock

5 from 6 votes

A rich and flavorful homemade chicken stock is made with chicken bones and vegetable scraps. Can be made in slow cooker or on stove top.

Prep Time3 mins

Cook Time3 hrs

Total Time3 hrs 3 mins

Course: Soup

Cuisine: American

Servings:

Calories: 15kcal

chicken bones from one whole chicken or 3 pounds chicken thighs or chicken breasts
3 cups vegetable scraps carrot peels, celery stalks, onions, wilted herbs, etc
3-4 tablespoons kosher salt
bay leaf
1 tablespoon pepper
12-16 cups cold water

Place vegetable and herb scraps and bones into the pan of your choice.
Cover with cold water.
Add 3-4 tablespoons kosher salt and 1 tablespoon pepper. Add in a bay if desired.
Bring chicken stock to a boil. Reduce heat to simmer and allowing the stock to cook for at least 3 hours or longer. Feel free to skim off any scum that rises to the surface as the stock cooks.
Strain out the solids over a large bowl or pan.
Cool the broth and store in the fridge overnight.
Skim off any fat that has risen to the top with a slotted spoon (this step is not necessary, but I prefer to remove the tiny bit of solid fat.)
Store in 2-4 cup freezer safe containers or glass jars.

Place bones, scraps, and seasonings into a slow cooker and cover with water.
Cook on low for 8-12 hours.
Strain out solid and cool stock for 20-30 minutes before storing in 2-4 cup containers in fridge or freezer.

Use the bones from 1 whole chicken or 2-3 large chicken breasts or 5-6 chicken thighs. Chicken wing bones and chicken leg bones can be used as well.
Use any vegetable scraps you like for this Homemade Stock. I recommend carrot and onion peels, celery leaves, and rosemary, thyme and parsley.