Homemade Chicken Stock Recipe

I absolutely love this chicken stock recipe because it transforms simple ingredients into a rich and comforting broth that can elevate any dish. Plus, there’s something so satisfying about making it from scratch and knowing it’s filled with wholesome goodness and flavor I’ve crafted myself!

I love preparing nutritious and flavorful chicken stock from scratch. When using a whole chicken, fresh vegetables like onions, carrots, and celery, and aromatic herbs like parsley or thyme, it seems almost impossible to fail.

Though rich and deeply-flavored chicken stock can serve as the base precursor for many soups and sauces, a seasoned version composed only of black peppercorns and bay leaves is a kitchen staple.

Ingredients

A whole chicken: It’s protein-rich, and it contributes depth and flavor.

Onions: They provide a slight, sweet flavor and are loaded with antioxidants.

Carrots: Offer a natural sweetness and an abundance of beta-carotene.

Celery: Imparts a delicate bitterness and helps with digestion.

Enhances aroma; known for its anti-inflammatory properties: Garlic.

Mildly warm and deep, high in antioxidants, are peppercorns.

Leaves of bay: Impart an earthy flavor; aromatic leaf herb.

The fresh herbal notes of parsley are abundant in vitamins K and C.

Thyme is an herb with an earthy flavor.

Antibacterial properties are found in thyme.

Ingredient Quantities

• 1 whole chicken (about 4-5 pounds), cut into pieces
• 2 large onions, quartered
• 3 carrots, cut into large chunks
• 3 stalks celery, cut into large chunks
• 1 head garlic, halved crosswise
• 1 tablespoon black peppercorns
• 2 bay leaves
• 1 bunch fresh parsley
• 1 bunch fresh thyme
• Cold water to cover ingredients
• Salt to taste

Instructions

1. In a large stockpot, put the pieces of chicken and the onions, quarters of onion, carrot chunks, celery chunks, and halved head of garlic.

2. In the pot, add the black peppercorns, bay leaves, fresh parsley, and thyme.

3. Add an adequate amount of cold water to the pot so that it completely covers all the components by roughly 2 inches.

4. Heat the mixture over medium-high heat until gently boiling; then reduce the heat to low so that it simmers gently.

5. When the stock starts to simmer, use a ladle or spoon to skim off any foam or impurities that rise to the surface.

6. Cover the pot with a lid partway. This allows steam to escape so the stock can reduce. Let the stock simmer gently for about 3 to 4 hours.

7. Every so often, inspect the stock and remove any fat or foam that may be accumulating on the surface to ensure a clear stock.

8. When the cooking time is up, take the pot off the heat and slowly pour the stock through a fine-mesh sieve or cheesecloth into another large pot or bowl, being careful to retain the stock and not the solids.

9. Add salt to the stock that has been strained to your taste.

10. Let the stock cool to room temperature before you put it in the fridge. When it’s cold, the stock will have a layer of fat on top that should come off easily. You can use the chicken stock for 3-4 days or freeze it for longer storage.

Equipment Needed

1. Large stockpot
2. Ladle or large spoon
3. Lid for the stockpot
4. Fine-mesh sieve or cheesecloth
5. Large bowl or second large pot
6. Knife
7. Cutting board

FAQ

• How long should I simmer the chicken stock?To extract the maximum flavor from the stock, let it simmer for about 3 to 4 hours, and skim off any foam that rises to the top.
• Can I use chicken bones instead of a whole chicken?Indeed, making broth or stock using chicken bones or carcasses is a wonderful method, as is using a whole chicken, which, of course, imparts an even richer flavor.
• Is it necessary to peel the vegetables?Peeling is not necessary since the stock will be strained. However, make sure to wash the vegetables thoroughly.
• How can I store the chicken stock?Cool the stock, then store it in airtight containers in the refrigerator for up to 5 days or freeze it for up to 3 months.
• Do I have to use fresh herbs?The finest flavor comes from fresh herbs, but you can use dried herbs if they are handier or if you wish. If you must use dried herbs, remember to use a little less than the recipe calls for because they are more concentrated.
• Why do you add cold water to cover the ingredients?Using cold water as a starting point helps extract impurities during cooking, which results in a clearer stock.
• Can I add other vegetables or spices?Certainly, you can play around with different vegetables or spices as you like.

Substitutions and Variations

Use chicken wings or bone-in chicken thighs for a rich stock instead of an entire chicken.
Use leeks instead of large onions for a milder flavor.
Substituting parsnips for carrots produces a slightly sweeter result.
If you want a more delicate onion flavor instead of regular onions, use shallots.
Replace fresh thyme with dried thyme, using roughly one-third of the amount since dried herbs are more potent.

Pro Tips

1. Roast the Ingredients First Before adding the chicken and vegetables to the pot, roast them in the oven at 400°F for about 30 minutes. This caramelizes the sugars and adds a deeper flavor to your stock.

2. Use Ice Cubes for Skimming Fat While skimming the foam and impurities during simmering, use an ice cube wrapped in a paper towel. The cold will attract the fat, making it easier to remove.

3. Add a Splash of Vinegar Adding a tablespoon of vinegar, such as apple cider or white wine vinegar, helps to extract more collagen from the bones, resulting in a richer, more gelatinous stock.

4. Simmer, Don’t Boil Keep the pot at a gentle simmer rather than a rolling boil to extract flavors slowly without breaking down the gelatin, ensuring a clearer stock.

5. Let it Rest Overnight For a more intense flavor, cool the stock after straining and let it sit in the refrigerator overnight before reheating and using it. The flavors deepen as they meld together.