Homemade chicken stock is richer and cleaner-tasting than most store-bought versions, and it is a great way to use a leftover carcass or bones. You just simmer bones, vegetables, and water slowly, then strain. Here is a simple method that fills the kitchen with a good smell and freezes well.
What you'll need
- Chicken carcass or bones
- Onion, carrot, celery
- Bay leaf and peppercorns
- A large stockpot
- A fine strainer
- Water
Step by step
- Add bones and cold waterPut the chicken carcass or bones in a large pot and cover with cold water by a couple of inches.
- Add vegetables and aromaticsToss in roughly chopped onion, carrot, and celery along with a bay leaf and a few peppercorns; no need to peel the vegetables.
- Bring to a gentle simmerHeat until it just begins to bubble, then lower to a bare simmer, since a hard boil makes the stock cloudy and greasy.
- Skim the surfaceSkim off any foam or scum that rises in the first half hour to keep the stock clear.
- Simmer, then strainSimmer uncovered for about 3 to 4 hours, then strain out the solids through a fine strainer and discard them.
- Cool and storeCool the stock quickly, then refrigerate or freeze; the fat rises and sets on top and can be lifted off before use.
Handy tips
- Save vegetable scraps and chicken bones in the freezer until you have enough to make stock.
- Salt lightly or not at all while cooking so you can season to taste when you use it.
- Freeze stock in portioned containers or ice cube trays for easy use later.
Heads up
- Cool stock quickly and refrigerate within two hours; use refrigerated stock within about 4 days or freeze it for longer storage.
FAQ
What is the difference between stock and broth?
Stock is typically made mostly from bones and simmered longer for body, while broth leans on meat and cooks more briefly. In home cooking the terms often overlap.
Can I use a raw carcass or does it need to be cooked?
Both work. Roasted bones give a deeper, browner flavor, while raw bones make a lighter, cleaner stock.
How long should I simmer chicken stock?
About 3 to 4 hours at a gentle simmer is plenty for a flavorful stock. Simmering much longer can make it taste bitter or muddy.