Chicken Stock (Bone Broth)

Last Updated October 20th, 2021 at 09:11 am by Lisa

Learn how to make chicken stock (aka bone broth) step by step with cooking tips on how to store and freeze it plus 15 delicious recipe ideas. Save money and have it ready to elevate your cooking for dinner, soups, and stews.

Chicken stock can be made inexpensively as you reuse leftover chicken bones (save all those bones!) and use up different bits of vegetables you probably already have on hand.  But the real reason to make your own stock is the flavor it adds to your cooking...

⬆ Chicken Stock Video ⬆

Chicken Stock vs. 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 a chicken 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 whole chickens or just chicken bones. I find that chicken stock is just fine with chicken bones and thus little to no meat, skin etc. But some people prefer the thicker traditional style of stock and use whole chickens. I find that very expensive as well!

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 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.
• 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

My Mom always made it this way, and it tastes rich and wonderful compared to the store boxed version.

The ingredients for this recipe are so simple. Chicken bones, vegetables, herbs, 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 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 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 or sage are nice!
• cold water to fill over ingredients

PRO TIP: I use chicken bones previously frozen right from the freezer.

Also, I toss parsley stems right in the bags, they have all the flavor. Then I toss lemons in the bags, they add a wonderful brightness to chicken stock, just squeeze in the juice and place the lemon halves right in your stockpot. Trust me on this tip, the lemons add a fresh brightness to your stock...

Step 1: In a large pot or stockpot, place chicken bones, vegetables, herbs, and spices.

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!

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. 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.

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! ZZZZZZZZZZ

Step 4: When done, turn the heat off and carefully pull the large pieces out of the pot with tongs and discard them into the trash.  

Step 5: Strain 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!

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.

Top Pro Tips for Stock/Bone Broth

• Freeze chicken bones, from rotisserie chickens, wings, and even fried chicken. 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.
• Lay filled ziptop bags on a cookie tray and freeze flat for easy storage.

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.

Chicken Stock (Bone Broth)Recipes

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: This is a hearty soup recipe with easy fluffy basil dumplings that soak up the tomato soup.

Chicken Noodle Soup: It doesn't get any more classic than Homemade Chicken Noodle Soup made with Homemade Chicken Stock!

• soups
• 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

Italian Sausage Stuffing with Cherries: This delicious and comforting Italian sausage stuffing has something different in every bite. It's perfect for holiday entertaining!