Chicken Stock (Bone Broth)

Last Updated November 14th, 2023 at 03:12 pm by Lisa

Learn how to make your own homemade chicken stock, also known as bone broth. This recipe has all the step-by-step top cooking tips I have learned over the years. How to freeze it, plus 15 delicious new recipe ideas. Save money and have some ready to elevate dinner, soups, and stews.

Stock can be made inexpensively, so save all those leftover bones! And use up different bits of vegetables you probably already have on hand. You don't have to buy whole chickens and waste them, more on that later. But the real reason to make your own bone broth is the flavor it adds to your cooking...

How to Make Chicken Stock

The simple ingredients for this recipe are so easy to keep on hand right in your freezer. Chicken bones or whole chicken carcasses, vegetables and their peels, herbs, seasoning, and water all go into the pot.

My Mom always made it this way with fresh ingredients, and it has a rich flavor and is wonderful compared to the store boxed version.

Ingredients For Stock

• 4 pounds frozen chicken bones (all parts; bones from chicken thighs, drumsticks, ribs, and breast bones all work!)
• 1 large peeled onion cut into 4 pieces
• 6 carrots peeled and cut in ½
• 6 ribs celery cut in ½
• 12 sprigs of fresh parsley with stems
• 3 bay leaves
• 1 teaspoon black peppercorns
• 1 small lemon sliced (try it, they add wonderful brightness!)
• 3 teaspoons sea salt
• 1-2 whole cloves peeled garlic (optional)
• other assorted herbs - thyme, sage, or rosemary are nice!
• cold water to fill over the ingredients

PRO TIP: The addition of salt makes a huge difference in the taste of stock/bone broth. You might be tempted to reduce the amount of salt, but it makes the flavor taste right. If you reduce it, you will a "muddy" flavor.

How To Make Chicken Stock

Gather Your Ingredients

Step 1: In a large pot or stockpot, place frozen chicken bones (no need for thawing!), vegetables, fresh herbs, and spices. I plan to make a lot of stock all at once from my freezer.

PRO TIP: Making stock is a great way to use up pieces of celery, onion, lemon, and carrot and clean out that fridge or freezer!

Start Your Stock

Step 2: Add additional water to just cover the top of the contents in the pot. Turn the heat on high and cook until you begin to see bubbles. Turn the heat down to a low simmer, you don't want it boiling. I like to add a nice handful of parsley on top. As the stock cooks,  the ingredients will drop down into the pot and become fully submerged.

Simmering

Step 3: Simmer uncovered for 4-6 hours, on a low simmer. A simmer will create foamy bubbles on top, and you will see steam rising, and an occasional bubble will rise to the surface. It takes a while to cook, and your home will smell amazing. In the meantime, watch a movie, read a book, or take a nap!

Cooling Down Stock

Step 4: When done, turn the heat off. Carefully pull the large pieces out of the pot with tongs and discard them into the trash. I put the can right by the stove and will admit this is a laborious task, but it is the easiest way I have found. You will be rewarded with delicious results.

Strain & Storage

Step 5: Strain the stock through a colander or sieve into another large bowl or heatproof container and again discard any remaining bones and vegetables.

Now it is time to cool and freeze your stock.

PRO TIP: Be careful with the large container of hot liquid you cook in. You need to chill it down quickly and not let it just sit at room temperature. Carefully pour the hot stock into smaller bowls and chill with ice or in the fridge.

Why This Recipe Really Works!

• It's healthier than the boxed stuff because you control the ingredients, and use fresh veggies.
• This Chicken Stock recipe is just like bone broth you see in stores.
• If you use whole chickens to make stock results in a thick and rich due to the collagen in the bones. Sometimes I make it that way, but find this recipe is inexpensive as you don't need whole birds, and produces less waste. I just can't throw all that chicken meat away!
• You will notice the difference in your cooking when you use your own stock. And will love the flavor of soups, stews, and gravies!
• That "homemade chicken stock" smell fills your home and is the most pleasant aroma. Enough said!
• If someone isn't feeling so well, the first thing I do is break out stock and whip up a nice pot of chicken noodle soup or a cup of broth.

How To Freeze Chicken Stock

It is so easy to freeze stock, here is how you do it.

• Cool Stock: Pour your stock into bowls on the counter to cool, don't leave it on the counter for more than an hour. What I sometimes do is place ice packs (carefully) under the bowls to chill it down quickly so you can get it in the refrigerator/freezer quickly. Cool before storing it. You can add ice, and it will cool down quickly.
• Before freezing: Remove solidified fat from the surface of the top of the liquid.
• Ziplock bags: Take a ziplock bag, label it with the date, place it in a bowl or large glass measuring cup, turn the top edge of the bag down, fill using a measuring cup, then let the air out and zip closed. Lay on a cookie sheet to freeze and easily stack in the freezer.
• More ideas: Freeze in 1-cup measurements and pop into freezer bags. You can also freeze the stock in freezer-safe containers like Tupperware.
• Ice cube trays: Freeze in ice-cube trays, pop out, and put into dated/labeled freezer bags. Add cubes to make quick sauces and gravy.

What containers can I freeze the chicken stock in?

There are different ways to freeze chicken bone broth or stock, here are some different storage method options and tips to choose the proper container.
You can use mason jars, covered glass airtight containers, a plastic container (just make sure it is BPA-free plastic), Ziploc bags, or heavy-duty freezer bags.
-freezer-safe container
-BPA-free plastic bags
-zip top quart bag or gallon bag
-canning jars

PRO TIP: You can freeze in a glass container like a mason jar, but it can crack and will need extra room in the jar for the stock to expand while it freezes.

A gallon-sized freezer bag works really well, simply label it first, fill it, and gradually lay on the counter to let the air out as you zip it closed.

For small leftover broth or 1 cup portions, freeze in muffin tins or make frozen cubes in ice cube trays. These can be tossed into sauces and avoid opening a large container.

PRO TIP: Pour chicken stock into bags, freeze flat on cookie sheets to store easier in the freezer! Freeze in ice cube trays, then pop into zip-top bags. Toss into sauce recipes, quick delicious soups, chicken dishes, rice, and many other uses.

How long does chicken stock last in the freezer?

Homemade Chicken Stock will store in the freezer for up to 6 months in freezer-safe air-tight containers or freezer bags.
For the best quality, use in 2-3 months. Also, try to remove as much air out of the container to avoid freezer burn.

How do I reheat frozen homemade chicken stock?

Take your frozen container from the freezer, it can take a long time to defrost in the refrigerator. Never bring to room temperature on the kitchen counter, it will not be food safe. Run the bottom of the container under hot water for a couple of minutes, remove the top, and let it release into a large pan. Add a cup of hot water, and turn the heat to melt the homemade chicken broth.

If stored in a Ziploc freezer bag, cut and peel off the zip-top bag, or run water over the container until the block releases. Place the frozen block in the pot, add a bit of water to the bottom of the pan, melt, and bring to boil for 2 minutes. Use as a base for dishes, soups, and sauces.

Chicken Stock vs. Broth vs. Boullion

While I was in cooking school, the first night we learned to make both chicken and beef stocks from professional chefs. In culinary terms, stocks are used frequently in the kitchen and elevate your cooking, think of them as a base ingredient just like salt and pepper.

But with all the terms chicken stock, bone broth, broth, and bouillion things got confusing! In class we were all asking so many questions, so let's talk about the slight differences...

PRO TIPS: Next to homemade stock, the store-bought is a great choice, and the Better Than Bouillion chicken base is terrific. You keep it refrigerated and simply mix it with water. There are chicken, beef and vegetable versions available in your grocery store.

Chicken Stock

Chicken Stock is made from primarily bones and vegetables just like this recipe. The traditional definition for a stock is more viscous due to the collagen that seeps out of joints and bones during long-term cooking.

You can make chicken stock using a whole chicken or just bones. I find that it is just fine with bones and thus little to no meat, skin, etc. However, some people prefer the thicker traditional style of stock and use whole chickens. I find that very expensive and wasteful.

Bone Broth

Bone Broth is thinner than stock and is made with more actual meat (versus just bones without meat) it is a new term on the culinary scene. I first heard it about 5 years ago, and said, "You mean chicken stock right?" And yes, that is what the person meant. I believe the term bone broth became popular with food manufacturers as a marketing term, as it became the trendy name on store packages.

The broth is a rarely used culinary term, it refers to making a thin soup from water that has been boiled with meat, fish, or vegetables.

Chicken Bouillon

Chicken Bouillon is a store-bought item and is concentrated in several forms. Small cubes, granules made by dehydration, or made into a chicken broth concentrate paste made from meat stock and natural juices. You might see it labeled as a chicken base.

Bouillon dissolves in plain water and is used to flavor other dishes, stocks, and soups. Also use it to flavor curries, gravy, stews, chili, and casseroles.

Top Stock And Bone Broth Tips

Chicken Stock Bone Broth FAQ

Chicken Stock (Bone Broth)Recipes

The best thing is to have homemade for cooking at home. It isn't always possible, but these are my favorite ways to use flavorful stock in recipes...

• Chicken Noodle Soup
• Chili
• Rice ~ you will be amazed at the flavor rather than just using water!
• Risotto
• Alfredo Sauce
• Marinara Sauce
• Curry
• Gravy
• Stuffing
• Chicken Pot Pies

Oven-Baked Easy Parmesan Artichoke Risotto Risotto is a classic side dish made with arborio rice. This version cooks hands-free in the oven and has an amazing flavor!

Gorgonzola Leek Stuffed Chicken (One Pan) This one-pan dish is a hit for entertaining, special occasions, or a romantic date night dinner.

Tomato Soup with Basil Dumplings Hearty soups are so comforting in Winter. These easy fluffy basil dumplings soak up the tomato soup and make a filling dinner.

It doesn't get any more classic than Chicken Noodle Soup made with Homemade Chicken Stock. As a matter of fact, it makes all your soup recipes amazing!

More Chicken Stock Recipes

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This might just become your new Stuffing Recipe this holiday season. The texture is incredible, there is something different in each bite. Soft, crunchy, crispy, and chewy all in one happy stuffing.

A Turkey Dry Brine adds bold flavor to your whole Thanksgiving bird, and is easy to put together with a good spice blend right from your kitchen pantry. Skip those store-bought mixes. A perfect Roast Turkey has a great flavor that starts with the best seasoning.

A Spatchcock Turkey is also called a butterflied bird, roasts about 30 minutes faster than most recipes, has golden crispy skin, juicy meat, and carves like a dream!