Last Updated October 18th, 2018 at 11:29 am by Lisa
Make, store, and freeze chicken stock (bone broth) with this Homemade Chicken Stock recipe. Save money and have tasty healthier chicken stock for dishes, soups, and stews!
Homemade Chicken Stock tastes rich and wonderful compared to the store boxed version and can be made inexpensively. The real reason to make your own stock is: the flavor! It takes soups and other dishes to a whole new level of yum.
Chicken stock is something I have made for many years, and it’s healthier than the boxed stuff because you control the ingredients. Homemade Chicken Stock is a versatile base ingredient for adding deeper flavor to many dishes. You will notice the difference in your cooking when you use your own stock!
My husband goes crazy for that “homemade chicken stock” smell as it fills the house. Sure the boxed stuff is okay. But honestly, if someone in my home isn’t feeling so well, the first thing I do is break out my Homemade Chicken Stock recipe and whip up a nice pot of soup with homemade stock.
Try This Homemade Chicken Stock Recipe in your:
- soups
- chili
- rice (you will be amazed at how the flavor improves over just using water!)
- risotto
- alfredo sauce
- marinara sauce
- curry
- gravy
- stuffing
- chicken pot pies
Just to name a few. At the end of this post, I’ll share with you some of my favorite recipes that are perfect for Homemade Chicken Stock!
Ingredients for Homemade Chicken Stock
The ingredients for this Homemade Chicken Stock recipe are so simple! Chicken bones, vegetables, seasoning, and water all go into this delicious chicken stock:
- 4 pounds frozen chicken bones — see my “Tips for Making This Homemade Chicken Stock Recipe” section below for a great chicken bones tip!
- 1 large peeled onion cut in 4 pieces
- 6 carrots peeled and cut in 1/2
- 6 ribs celery cut in 1/2
- 12 sprigs fresh parsley with stems
- 3 bay leaves
- 12 peppercorns
- 1 small lemon
- 3 teaspoons sea salt
- 1-2 whole cloves peeled garlic (optional)
- cold water to fill over ingredients
How to Make Homemade Chicken Stock
Step 1: In a large pot or stock pot, place chicken bones, vegetables, herbs, and spices. I use chicken bones previously frozen right from the freezer. Lemons add a wonderful brightness to chicken stock, just squeeze in the juice and place the lemon halves right in your stock pot. Trust me on this tip, the lemons add a brightness to your stock.
Tip: Making stock is a great way to use up pieces of celery, onion, lemon, and carrot and clean out that fridge!
Step 2: Add 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 heat down to a low simmer, you don’t want it boiling. After it boils, I like to add a nice handful of parsley on top. As the chicken stock cooks, the ingredients will drop down into the pot and become fully submerged.
Tip: Rest a wooden spoon on a plate near your stock pot, and push everything down every hour or so. Add hot water as needed to keep bones and vegetables submerged.
Step 3: Simmer uncovered for 4-6 hours, on a low simmer. 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! ZZZZZZZZZZ
When done, turn the heat off and carefully pull the large pieces out of the pot with tongs and discard into the trash. Strain stock through a colander into another large stockpot or heatproof container and again discard any remaining bones and vegetables.
Tips for Making This Homemade Chicken Stock Recipe
One of the best tips for Homemade Chicken Stock is: freeze chicken bones, from rotisserie chickens. You can freeze right in the plastic box they come in or a ziplock bag.
Keep other chicken bones in bags in your freezer. Once the bag is full, I start a large pot on the stove or in the slow cooker on a cold lazy weekend day. Grab a few other things and you are on your way to some special dishes and soups.
Cool your stock before storing. You can add ice, and it will cool down quickly.
Divide the stock into frequently used portions (1 cup, 2 cups, or 1 quart) for easy usage. Label your containers or bags first, measure the stock into frequently used portions (1 cup, 2 cups, or 1 quart) and fill your containers or zip lock bags.
How to Freeze Chicken Stock
Before freezing: Remove solidified fat from the surface of the liquid.
Ice cube trays: Freeze chicken stock in ice-cube trays, pop out, and put into dated/labeled freezer bags. Add cubes to make quick sauces and gravy.
Ziplock bags: Take a ziplock bag, place it in a bowl or large measuring cup, turn the top edge of the bag down, fill using a measuring cup, then let air out and zip closed. Lay on a cookie sheet to freeze and stack in freezer.
More ideas: Freeze in 1-cup measurements and pop into freezer bags. You can also freeze Homemade Chicken Stock in freezer-safe containers of any size.
How Long Can You Store Homemade Chicken Stock 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.
How to Reheat Homemade Chicken Stock
Cut and peel off the bag, or run water over the container until the block releases. Place frozen block in the pot, add a bit of water in the bottom of the pan, melt and bring to boil for 2 minutes. Use as a base for dishes, soups, and sauces.
How Long Can I Store Homemade Chicken Stock in the Refrigerator?
If you choose not to immediately use or freeze your Homemade Chicken Stock recipe, keep it in the coldest back part of your refrigerator under 40 degrees and use within 2-3 days.
After I chilled my Homemade Chicken Stock, it looks more solid and wiggles. Did I make it correctly?
Yes! And you have made an excellent Homemade Chicken Stock. What happened is that the collagen from the chicken bones causes the soup to gel. A rich well-cooked chicken stock will have this and results in a richer flavor.
Is the layer of fat normal on top of the frozen chicken stock?
Yes! Sometimes a little layer of chicken fat will form on the top of the frozen stock, simply scrape into the trash with a spoon and you are ready to reheat. Add some water in your pot, add the block of frozen chicken stock, turn the heat on high, and once it boils you are ready to use in a recipe.
Recipes Using Chicken Stock
Homemade Chicken Noodle Soup: It doesn’t get any more classic than Homemade Chicken Noodle Soup made with Homemade Chicken Stock!
Chunky Tomato Soup with Basil Dumplings: This is a hearty soup recipe with easy fluffy basil dumplings that soak up the tomato soup.
Roasted Lemon Chicken: This is a really easy recipe that can be made for family dinner or entertaining. The juicy lemony sauce pairs perfectly with the chicken!
Italian Sausage Stuffing with Dried Cranberries and Cherries: This delicious and comforting Italian sausage stuffing has something different in every bite. It’s perfect for holiday entertaining!
Gorgonzola Leek Stuffed Chicken (One Pan): This one-pan dish is a hit for entertaining, special occasions, or a romantic date night dinner.
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!
All the Best,
Lisa
XO
- 4 pounds frozen chicken bones
- 1 large peeled onion cut in 4 pieces
- 6 carrots peeled and cut in 1/2
- 6 ribs celery cut in 1/2
- 12 sprigs fresh parsley with stems
- 3 bay leaves
- 12 peppercorns
- 1 small lemon
- 3 teaspoons sea salt
- 1-2 whole cloves peeled garlic optional
- cold water to fill over ingredients
-
In a large pot or stockpot, place chicken bones, vegetables, herbs and spices. I use chicken bones previously frozen right from the freezer. Lemons add a wonderful brightness to chicken stock, just squeeze in the juice and place the lemon halves right in your stock pot.
-
Add 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 heat down to a low simmer, you don't want it boiling. After it boils, I like to add a nice handful of parsley on top. As the chicken stock cooks, the ingredients will drop down into the pot and become fully submerged.
-
Simmer on low for at least 4 hours, cool, strain out the chicken stock with a strainer and a large bowl. Chill quickly by adding ice into your stock. Store cooled chicken stock in freezer safe ziplock, mason jars, or containers.
-
Label container with Chicken Stock and date.
Nutrition information is for all stock.
Wow! This made me have a total duh moment. I hate throwing away the rotisserie chicken bones and always feel like I should be getting more use out of the whole chicken. Making the stock is super smart and this tastes so much better (and less salty) than what I buy at the store. Less waste and more rich flavor, I’ll take it! This is just a great staple recipe, very smart!