How to Make Rich and Flavorful Chicken Stock

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Now that I’m addicted to roasting my own whole chickens, I’m also pretty attached to making Homemade Chicken Stock. I can’t even imagine tossing a chicken carcass in the trash… what an incredible waste that would be. Making homemade stock is very simple. The carcass goes in a big pot with water, vegetables and a few herbs/seasonings. It simmers for quite some time, solids are strained out, and then you’ll find yourself with stock. Why would you want stock? Well, consider it a really, really good chicken broth… much richer in flavor and perfect for making soups. Even if you don’t plan to use the stock for anything in the near future, it freezes beautifully.

I pretty much throw everything under the sun into the pot with the chicken: onions, carrots, leeks, celery, parsnips, garlic, and fresh thyme, dill & parsley. A little salt and pepper added too and it’s set to simmer for 4 hours.

After 4 hours, the solids are strained out and the rich, golden stock can be poured into a bowl, covered and refrigerated overnight. Chilling the stock allows the fat to rise to the top so you can easily get rid of it. The stock becomes jelly-like when it’s chilled. It’ll return to its normal, liquid state once it warms up again.

At this point you can decide what to do with it. Freeze it to use later, or use it up within a few days for soup or risotto… or something else.

My complete recipe with instructions can be printed out here: Homemade Chicken Stock.

Lori Lange of Recipe Girl

Meet The Author: Lori Lange

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  • Debra wrote:

    Please link some recipes that can be made using the chicken stock we just made. Thanks!

  • Emily wrote:

    I don’t see how this is a recipe. I’ve never done this and I don’t know how much water and of everything to put in. Got all my ingredients sitting on the counter so now I’ve gotta find another recipe.

  • Cherish Zenati wrote:

    Love this recipe ! I’m sad to say I have never been a fan of dark meat chicken and usually just give that part to the dog. I have been searching for a very rich and flavorful chicken broth similar to the one they serve at my favorite Thia restaurant. This must be how they make there soup so delicious 🙂 simmering the dark meat bones along with vegetables. Can’t wait to try this. Thank you

  • nancy wrote:

    Freeze some of the stock in Ice cube tray. after frozen transfer to plastic bag. small amounts for stir fry, and other items

  • Desiree wrote:

    Thank you for this great article! Love the pics and the recipe is so easy! I’m just learning how to cook and found it very helpful – thank you.

  • christina wrote:

    So do you not use the vegetables aftrr making the stock? This looks delicious but the though of wasting celery, carrots and onions just seems silly. Do you have to add vegetables for chicken stock or can you just season the carcass and then boil that? Thanks!

    • Lori Lange wrote:

      The vegetables are what gives a stock that wonderful, rich flavor (I’m not sure you would get that from just using seasonings). I do toss the veggies after making this, since they’ve given up all of their flavor into the broth- they’re wilted and useless after that.

  • Rynea Browning wrote:

    Hi I am Loving all of you blogs. Some very usefull information. But I do have one question after I make my stock and broth instead of freezing them can I can them or are they shelf able?

    • Lori Lange wrote:

      I’m not so familiar with canning, but I wouldn’t think so. You’d probably want to find a recipe that showed you how to do that.

  • Joliluja wrote:

    I loved this so much I tried it out on my own with a few adaptations! Thanks SO much for sharing!!

  • jesse wrote:

    Thanks for thepost, this weekend will be my first time doing this. Exciting!

  • Mel wrote:

    Toss in egg shells too. It helps clarify it so it’s nice and clear.

  • Jewel wrote:

    If you live near a Hispanic or Asian market, pick up some chicken feet and add them to the stock. With all the extra protein and gelatin, they put an already great recipe over the top!

    You can also make great stock without bones. Just use one pound of chicken feet per quart of water, add veggies and simmer all day. Scrumptious!

  • sonya wrote:

    I am so excited to make my first stock…added lots of veggies and herbs also am trying a little bit of turmeric and ginger in it. I am planning to make chicken soup with leftover meat and adding shiitake mushrooms. Yummy!

    • Lori Lange wrote:

      @sonya, sounds terrific!

  • Janice wrote:

    It is so simple to make homemade chicken stock – I should do it more often. Thanks for the great recipe and photos!

  • Sophie wrote:

    Hello Lori,

    You explain every step so well,…thanks for sharing & i will make this tomorrow!! I also love your lovely pictures!!

  • Chez Us wrote:

    GREAT photos Lori! I am the same way … addicted to making stock. I started doing it a couple years ago and once I start I am making all kinds of it. Reminds me I need to stock up and make chicken & beef – we are low!

  • kashya wrote:

    I also just posted something similar to your stock, in Poland we make something called rosol which is the same thing except we use the raw meat to make the stock. I like using the carcass the bones make the stock so rich you can tell when it cools a bit cuz it becomes a bit gelatinous.

  • telesma wrote:

    Forgot to add, if you want to use the fat, use organic/veg fed/free range chicken. The kind with white skin, not yellow skinned chemical chicken. You will get a much, much better flavor.

  • telesma wrote:

    Lovely, and great pictures.

    I do this in the slow cooker, overnight on low. Cool it, strain it, and refrigerate it in freezer containers when I get up the next morning, then skim it and pop it into the freezer in the afternoon.

    The fat is good for making crust for chicken pot pie, and it’s the best thing besides duck fat for making roux for gumbo.

  • Aimee wrote:

    Embrace the fat, Lori! =)
    Love this post. I’m adding it to my weekend link love.