Last Updated October 1st, 2020 at 12:33 pm by Lisa
Learn how to make, store, and freeze chicken stock also known as bone broth. Save money and enjoy tasty healthy homemade chicken broth in your dishes, soups, and stews.
My Mom always made it this way, and it tastes rich and wonderful compared to the store boxed version. Chicken stock can be made inexpensively as you reuse leftover chicken bones (more on that later) and different bits of vegetables you probably already have on hand. But the real reason to make your own stock is the flavor…
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What Is Stock vs. Bone Broth?
While I was in professional cooking school, the first night we learned to make both chicken and beef stocks. 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 just got confusing! So let’s talk about the actual differences…
Chicken Stock is made from primarily bones and vegetables just like this recipe. The traditional definition for stock, which is more viscous due to the collagen that seeps out of joints and bones during long-term cooking. But you can make chicken stock using whole chickens or just chicken bones. I find that chicken stock is just fine with chicken bones and thus no meat, skin etc. But some people prefer the thicker traditional style of stock and use whole chickens.
Bone Broth is thinner than stock and is made with more actual meat (versus just bones without meat used for stock) 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 by food manufacturers as a marketing term, as it became the name on the packages of store-bought chicken stock.
Broth is rarely used as a culinary term, it refers to making a thin soup from water that has been boiled with meat, fish, or vegetables.
Bouillon is a store-bought item and is concentrated small cubes or comes in a granular form made by dehydrating vegetables, meat stock, a solid fat (such as hydrogenated oil), high salt (usually well over 50%), and seasonings usually including flavor enhancers like monosodium glutamate. Bouillon is added into water to flavor other dishes except for stocks and soups, use it to flavor curries, gravy, stews, chili, and casseroles.
Why This Recipe Works…
- It’s healthier than the boxed stuff because you control the ingredients like salt.
- This Chicken Stock recipe is just like bone broth you see in stores. I like my stock on the thinner side.
- If you use whole chickens to make chicken stock, then it results in a thicker more rich stock due to the collagen in the bones, sometimes I make it that way, but find this stock recipe is inexpensive as you don’t need whole chickens.
- 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!
- That “homemade chicken stock” smell fills your home. Enough said!
- If someone in my home isn’t feeling so well, the first thing I do is break out my Chicken Stock and whip up a nice pot of chicken noodle soup.
How to Make Chicken Stock:
The ingredients for this recipe are so simple. Chicken bones, vegetables, seasoning, and water all go into the pot:
- 4 pounds frozen chicken bones — see my “Tips for Making This Homemade Chicken Stock Recipe” section below.
- 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 (try it! they add wonderful brightness!)
- 3 teaspoons sea salt
- 1-2 whole cloves peeled garlic (optional)
- cold water to fill over ingredients
Step 1: In a large pot or stockpot, place chicken bones, vegetables, herbs, and spices. PRO TIP: 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 brightness to your stock.
PRO 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.
PRO TIP: Rest a wooden spoon on a plate near your stockpot, 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 them into the trash. Strain stock through a colander into another large stockpot or heatproof container and again discard any remaining bones and vegetables.
Now it is time to cool and freeze your stock!
How to Freeze Chicken Stock
- 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 your stock before storing it. You can add ice, and it will cool down quickly.
- Before freezing: Remove solidified fat from the surface of the liquid.
- Ziplock bags: Take a ziplock bag, 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 stack in the freezer with a date on it!
- 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 chicken stock in ice-cube trays, pop out, and put into dated/labeled freezer bags. Add cubes to make quick sauces and gravy.
freeze in portion sizes you use chicken stock cubes in zip-top bags!
risotto stuffed leek chicken 
tomato soup with basil dumplings chicken noodle soup
Use Chicken Stock Recipes For:
My Top Pro Tips for Stock/Bone Broth:
- 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 your chicken bones and veggie scraps like celery and onions 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.
- 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 Long Can I Freeze It?
Homemade Chicken Stock will store in the freezer for up to 6 months in freezer safe air-tight containers or freezer bags.
PRO TIP: Freeze chicken stock bone broth in ice cube trays and freeze, then pop into zip-top bags. Toss into sauce recipes, quick soups, chicken dishes, rice, and many other uses…
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 in the bottom of the pan, melt and bring to boil for 2 minutes. Use as a base for dishes, soups, and sauces.
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.
Yes! Sometimes a little layer of chicken fat will form on the top of the chilled or 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.
Yes! And you have made an excellent Chicken Stock. What happened is that the collagen from the chicken bones causes the soup to gel. Rich well-cooked chicken stock will have this and results in a deeper flavor.
More Recipes For Chicken Stock:
- Chicken Stock by Alton Brown at Food Network
- How To Make Chicken Stock by Simply Recipes
- How To Make Chicken Stock by Spend With Pennies
My 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
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Chicken Stock Bone Broth: Plus Freezer Tips and 15+ Recipe Uses!
Ingredients
- 4 pounds frozen chicken bones use rotisserie 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
Instructions
- 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.
Notes
How To Freeze Chicken Stock:
- 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 your stock before storing it. You can add ice, and it will cool down quickly.
- 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 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 stack in the freezer with a date on it!
- More ideas: Freeze in 1-cup measurements and pop into freezer bags. You can also freeze the stock in freezer-safe containers like Tupperware.
My Pro Tips For Chicken Stock/Bone Broth:
- 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 your chicken bones and veggie scraps like celery and onions 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.
- 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.
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!