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3 small Mason jars filled with chicken stock and black heart shaped labels.
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5 from 2 votes

Chicken Stock (Bone Broth) Plus Freezer Tips and 15+ Recipe Uses!

Make Chicken Stock aka Bone Broth at home to create other tasty recipes with chicken stock, plus cooking tips and 15+ delicious recipe ideas!
Prep Time15 mins
Cook Time4 hrs
Total Time4 hrs 15 mins
Course: Seasoning
Cuisine: American
Keyword: bone broth, chicken stock, frozen bone broth
Servings: 12
Calories: 24kcal

Ingredients

  • 4 pounds frozen chicken bones use rotisserie chicken bones
  • 1 large peeled onion cut in 4 pieces
  • 6 carrots peeled and cut in ½
  • 6 ribs celery cut in ½
  • 12 sprigs fresh parsley with stems
  • 3 bay leaves
  • 1 teaspoon peppercorns
  • 1 small lemon
  • 3 teaspoons sea salt
  • 3 whole cloves peeled garlic optional
  • cold water to fill over ingredients
  • other assorted herbs: sage or thyme optional

Instructions

  • In a large pot, Dutch oven, 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 and within an inch of the pot rim. Turn the heat to medium high heat and cook until you begin to see bubbles and some foam will appear on the top.
  • Now, turn heat down to a low simmer, you don't want it boiling. Just some steam rising, some foam, and an occasional bubble. As the chicken stock cooks, the ingredients will drop down into the pot and become fully submerged. About once an hour, you can push the ingredients under the surface to get all the flavor in there!
  • Simmer on low for at least 4 hours, cool about an hour on the stove, then pull out the large solids carefully with a strainer and a large bowl. Discard the solids, they have done their job! Do one final straining with a finer sieve to pull the smaller pieces out and you have now made chicken stock.
  • You can chill the stock quickly by adding ice to your stock. Store cooled chicken stock in labeled freezer-safe ziplock or freezer containers. Be sure to get your chicken stock chilled down and either in the freezer or fridge within an hour of cooking to keep it food safe.

Video

Notes

How To Freeze Chicken Stock:

You can chill the stock quickly by adding ice to your stock. Store cooled chicken stock in labeled freezer-safe ziplock or freezer containers. Be sure to get your chicken stock chilled down and either in the freezer or fridge within an hour of cooking. to keep it food safe.

  • 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.

Nutrition

Serving: 10g | Calories: 24kcal | Carbohydrates: 6g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 620mg | Potassium: 189mg | Fiber: 2g | Sugar: 2g | Vitamin A: 5275IU | Vitamin C: 9mg | Calcium: 27mg | Iron: 1mg