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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.
The Best Homemade Chicken Stock Recipe
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!
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.
- AS LONG AS IT COOKS VERY SLOWLY!!!
- 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.
Private Notes
Master Chef at ClickThru Digital Marketing & SEO
Chef Jean-Pierre, born in Aix-en-Provence, France, honed his culinary skills at a young age, mastering the art of charcuterie by the age of twelve. Determined to become a chef, he began his formal apprenticeship at L'Oustau de Baumaniere in Provence, one of the world’s best restaurants with a 3-star Michelin rating.
Jean-Pierre continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 1.1 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
Jean-Pierre continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 1.1 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
Latest posts by Chef Jean-Pierre (see all)
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Master Jean Pierre, I’m so glad that I found your channel! YouTube has many cooking channels, but yours stood out with a singular charm, the joy of cooking, and unmistakable competence. My brother even said – “for years I was sure that I am better than you at cooking but now I see that in a short time, you have become a skillful cook.” Thanks to you, Chef!
I have made this stock many times and freeze it in baggies for when I need to make soup. Thank you Chef for the recipe but most importantly the technique. That’s what a home cook needs to know.
I am making this for the very first time; because I love the taste of Chard, I also added that. After reading all the comments above, I have no doubt that this is going to be delicious! I will keep you posted on the outcome with the added chard. 🙂
The chicken stock is amazing. We need to go back to making things at home as this stuff ups the flavor of everything. We make rice porridge at home, specifically Chinese rice porridge and the chicken stock makes the flavor so much better. The smell of the rice and stock permeate the house and it comes out wonderfully.
👍👍👍👏👏👏😊
This stock is the best! Forgot fresh thyme so added dried thyme. Of I course measured carefully. Still came out amazing. Going to try the beef stock next.
January is restock the stock month in our kitchen. These are great! I freeze a bunch in various sized cubes.
Your cooking YouTube channel is fantastic and has taught me so much over the last year. At 64, I was very pleased when my Mom and my wife both commented on what a good cook I’ve become. Thanks to you.
So nice to hear! Thank you! 😊
Excellent! It’s now my go too. Many thanks!
Question: Could I save the discarded fat that hardens and use it for a roux?
Beef stock maybe, but certainly NOT chicken stock! 😊
I’m am so mesmerized by Chef Jean and at my old age of 69+ I have learned so many new tips and skills and discovered new techniques for old recipes and I love it.
My partner is becoming an excellent sous chef. Learning slicing and dicing techniques for different uses.
I’m addicted to your channel. 👍👏👏
Thank you for the kind words JoAnne.
I was just curious why you don’t use carmelized onions for the chicken stock. Is it for the colour or because you don’t want the onion to overtake the stock?
Thanks for your recipes!
Both! No need for the brown color or the overpowering onion flavor! 😊
This stock is the Bees Knees. I’ve made this many times and just love the flavour it produces in my meals and gravies.
I freeze the stock in ziplock bags 250mls and store flat, so I can stack in my freezer.
I also fill large ice cube trays that hold 90mls per block. Great jfor when I only need small amounts.
My son is a chef in a well know restaurant in Sydney, Australia and he is very impressed with what I’ve learned from you.
Keep up the great videos and info Chef Jean-Pierre
Awesome! So glad you enjoyed the recipes! 😊
Will this work with cooked rotisserie carcasses? We always throw them away but was wondering if this would be a good way of using them. Thank you for what you do! I have learned a ton.
Hi Bingo, this would be a great way to use rotisserie carcasses!