A Chicken Stock Recipe You Are Going to Love!

I love this chicken stock recipe. It is the most important foundation for many of my recipes. I use this chicken stock in recipes, such as hearty soups to savory sauces. I even use it as its own delicious broth. While store-bought chicken stock can be convenient, there’s nothing quite like homemade chicken stock.

Chicken stock made from scratch has a richer flavor and more complex aroma than its store-bought counterpart. This is because a homemade chicken stock is made with whole chickens, rather than just the parts typically used for commercial stock.

In addition, homemade chicken stock is simmered for a longer period of time, allowing the flavors of the chicken and vegetables to fully develop. So, if you’re looking for a delicious and healthy chicken stock recipe, don’t be afraid to try making it at home. You may just be surprised at how much better it tastes than store-bought.

Homemade Chicken Stock Recipe

The Best Homemade Chicken Stock Recipe

chef jean pierre 200x200 1Chef Jean-Pierre
So, what makes a homemade chicken stock recipe so delicious and better than store bought chicken stock? The answer lies in the simple ingredients and the slow cooking process.
Store bought chicken stock is often made with preservatives and MSG, which can add an artificial flavor. Homemade chicken stock is made with just a few simple ingredients: chicken bones, vegetables, water, and seasonings. This combination creates a rich and flavorful broth that is the perfect base for any dish.
In addition, this homemade chicken stock is slow-cooked for several hours, allowing all of the flavors to meld together. The result is a delicious and nutritious broth that is far superior to anything you can buy at the store. So next time you need chicken stock for a recipe, be sure to invest the time in making your own. It's worth it!
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Recipe Video

Recipe Ingredients

  • 8 to 10 pounds Chicken Bones and Parts back, neck, carcass, thighs
  • 4 to 5 medium Onions - chopped coarsely
  • 2 Leeks - rinsed well to remove sand cut into 1/2 inch pieces (use green & white parts)
  • 2 whole Celery - cut into 1/2-inch chunks
  • Enough water to cover all the ingredients plus 2 extra inches
  • 10 to 12 Carrots scrubbed and cut into 1/2 inch chunks
  • 12 sprigs Parsley including stems
  • 4 sprigs fresh Thyme
  • 2 large Bay Leaves
  • 14 whole Black Peppercorns

Recipe Instructions

  • Makes 4 Quarts
  • In a large stockpot, combine all the ingredients.  Add enough cold water to cover all ingredients.  Bring the water to a boil and reduce to medium to VERY low temperature, this will help prevent clouding the stock.  Do not cover the pot.  When it comes to a boil, let the stock simmers for about 4 to 5 hours -- just bubbles gently. You don't have to stand around in the kitchen and supervise the stock as it cooks. 
  • Turn off the heat and let the stock cool for 30 minutes.  Use a slotted spoon to remove the chicken bones and veges and discard.  Then, strain the stock through a fine sieve or colander lined with a double layer of cheesecloth.
  • Refrigerate for at least 24 hours
  • The next day scrape all visible fat and discard.  Divide the stock into various sized freezer containers.  The stock will keep for 2 or 3 days in the refrigerator, many months in the freezer.

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