Chicken stock is a flavorful and nutritious liquid made by simmering a chicken carcass with vegetables, herbs, and spices. It is a great way to use up leftover bones and create a rich base for soups, sauces, and other dishes.
This guide will walk you through the best method for making chicken stock at home, including ingredients, cooking techniques, and storage tips.
Why Make Chicken Stock from a Carcass?
Using a chicken carcass to make stock is:
✔ Economical – Reduces food waste and makes use of every part of the chicken.
✔ Healthy – Contains collagen, minerals, and nutrients that support gut and joint health.
✔ Flavorful – Homemade stock has a deeper taste than store-bought versions.
Ingredients for Chicken Stock
To make a rich and aromatic stock, you will need:
Main Ingredients:
- 1 chicken carcass (bones, skin, and leftover meat)
- 8 cups water (or enough to cover the carcass)
Vegetables (for extra flavor):
- 1 onion (quartered)
- 2 carrots (chopped)
- 2 celery stalks (chopped)
- 3 garlic cloves (optional)
Herbs and Spices:
- 1 bay leaf
- 1 tsp black peppercorns
- 1 tsp salt (adjust to taste)
- 1 tsp vinegar or lemon juice (helps extract nutrients from bones)
- Fresh or dried herbs (thyme, parsley, rosemary)
Step-by-Step Guide to Making Chicken Stock
1. Prepare the Chicken Carcass
- Remove excess meat from the bones, but don’t worry about small pieces – they add flavor.
- Break the carcass into smaller pieces if needed to fit into the pot.
2. Add Ingredients to a Large Pot
- Place the chicken carcass in a large stockpot.
- Add water, vegetables, herbs, and spices.
3. Bring to a Boil, Then Simmer
- Heat on high until the water starts boiling.
- Reduce heat to low and let it simmer for 3 to 6 hours.
- The longer it simmers, the richer and more gelatinous the stock will be.
4. Skim Off Impurities
- As the stock cooks, foam and fat may rise to the top.
- Use a spoon to skim off any impurities for a clearer stock.
5. Strain the Stock
- After cooking, remove the bones and vegetables using tongs or a slotted spoon.
- Pour the liquid through a fine-mesh strainer or cheesecloth into a clean pot or bowl.
6. Cool and Store
- Let the stock cool completely before storing.
- If storing in the fridge, remove solidified fat from the top after chilling.
- Divide into airtight containers or ice cube trays for easy portioning.
Cooking Methods for Chicken Stock
Stovetop Method (Traditional Way)
✔ Cooks for 3-6 hours on low heat.
✔ Produces a deep, rich flavor.
Slow Cooker Method
✔ Set on low for 8-12 hours.
✔ Hands-off method – great for overnight cooking.
Instant Pot (Pressure Cooker) Method
✔ Cooks in 45-60 minutes under high pressure.
✔ Best for those who need a quick stock without long simmering.
Tips for the Best Chicken Stock
✔ Use leftover roasted chicken bones for extra flavor.
✔ Roast the carcass and vegetables before boiling for a deeper taste.
✔ Don’t add too much salt – you can adjust seasoning when using the stock later.
✔ Save vegetable scraps (onion peels, carrot tops) in the freezer and use them in stock.
✔ Strain well to remove small bone fragments.
How to Use Chicken Stock
Homemade chicken stock can be used in many recipes, including:
✔ Soups and Stews – A base for chicken soup, minestrone, or ramen.
✔ Sauces and Gravies – Adds depth to gravies, pan sauces, and reductions.
✔ Rice and Pasta Cooking Liquid – Replaces water for more flavorful rice and pasta.
✔ Braising Meat and Vegetables – Keeps dishes moist and enhances taste.
How to Store Chicken Stock
Refrigeration:
✔ Store in an airtight container for 3-5 days.
Freezing:
✔ Freeze in portions (ice cube trays, jars, or freezer bags) for up to 6 months.
✔ Leave space in containers to allow for expansion when freezing.
Canning:
✔ Pressure canning allows stock to be stored for up to a year without freezing.
Making chicken stock from a carcass is a simple, cost-effective, and delicious way to enhance your cooking. By following these steps, you can create a rich and flavorful stock that is healthier than store-bought options.
Start saving your chicken bones and try making your own homemade chicken stock today!