Homemade Chicken Stock

Learn how to make Chicken Stock with all of the best tips and tricks! This easy homemade chicken stock recipe is a simple combination of fresh, nutritious ingredients. Freeze for later and use in a variety of recipes, from soups and gravy to casseroles and stews. It’s nourishing, versatile, and incredibly delicious!

Homemade chicken stock is so much easier to make than most people believe and it’s superior to anything you could ever buy at the grocery store.

This recipe is oh so slightly adapted from Ina Garten, in my opinion, she is the queen of the classics, so I always turn to her first when making classic anything.

This easy chicken stock recipe has a rich chicken flavor that’s seasoned with onion, carrots, celery, parsnips, fresh herbs and garlic. After about 4 hours of simmering, not only will you have plenty of tasty homemade chicken stock to use in a variety of dishes, but you’ll also have a good amount of tender, delicious cooked chicken. Both the stock and the meat are perfect for adding to all of your favorite soups, stews and casseroles. So budget-friendly, too!

Ingredients Needed to Make Chicken Stock:

This easy chicken stock recipe includes fresh, wholesome ingredients and is packed with SO much delicious flavor. Here’s what you’ll need:

• Whole roasting chickens: You’ll need 2 (5-pound) roasting chickens or substitute with about 5 pounds of bone-in, skin-on chicken pieces.
• Vegetables: For the best flavor use fresh, whole vegetables. You’ll need onions, carrots, celery and parsnips. You don’t even have to peel the veggies!
• Fresh herbs: The herbs and seasonings in this homemade chicken stock give it a wonderful savory flavor. We’re using sprigs of parsley, thyme, dill, a head of garlic, two bay leaves, salt and peppercorns.
• Cold water: I recommend using cold, filtered water, which will help keep the stock clear and prevent it from becoming cloudy.

Pro tip: I use about 1 tablespoon kosher salt, but feel free to adjust the amount to suit your taste. If you’d like to make a low-sodium stock, you can reduce the salt or omit it entirely.

How to Make Chicken Stock

Making homemade chicken stock is as easy as throwing chicken and chopped veggies into a pot and simmering them (yes, really!). The basic steps of making chicken stock at home are as follows:

Scroll down to the recipe card for the full printable recipe.

1. Prep. Remove the giblets from the inside of the chicken, if they contain them. Chop the vegetables into large chunks. Don’t bother peeling them, as you’ll be straining everything later. Plus, the skins contain a lot of nutrients and flavor!
2. Add ingredients to pot. Toss everything into a tall stockpot or Dutch oven and add cold water to cover all of the ingredients.
3. Simmer. Bring the mixture to a boil. Once boiling, reduce heat to a simmer and simmer (uncovered) for 4 hours.
4. Strain. Remove from heat and once the stock is cool enough to handle, remove all of the veggies and the chicken. Pour the stock through a fine mesh strainer. You can then separate all of the chicken meat from the bones and save it for other recipes. 
5. Store. Use immediately or freeze for a later use. If freezing, let the stock come to room temperature before putting it into the freezer.

Making homemade chicken stock couldn’t be easier. I hope you enjoy this recipe as much as my family does!

Storing Tips:

Allow the stock to cool to room temperature, then store in airtight containers in the refrigerator for 3-4 days or in the freezer for up to 3 months. Once chilled, hardened fat will accumulate at the top of the stock. Remove the fat from the surface with a spoon, or you can stir the fat back into the stock as it heats through.

Tips for the BEST Chicken Stock:

• The longer you simmer the stock, the richer the flavor will become. I recommend simmering the stock recipe for at least 4 hours and up to 5 hours. However, if you simmer the stock any longer than 4 hours, remove the chicken from the pot after 4 hours to prevent the meat from drying out.
• As the stock is simmering, you can occasionally skim the foam off of the top to keep the stock clear and reduce the fat.
• Allow the stock to cool completely before packing and storing in the refrigerator or freezer. For best results, chill the stock in the refrigerator overnight and then scrape off the surface fat before freezing or using.

Ways to Use Homemade Chicken Stock:

Chicken stock can be used in any recipe that calls for chicken broth or stock. Here are some of our favorite ways to use the stock:

• Chicken Burrito Bowls
• Chicken Stir Fry
• Turkey Butternut Squash Chili
• Chili Con Carne

Thanks so much for reading! If you make this recipe I would love for you to give it a ★ rating below.  And be sure to follow me on YouTube, Instagram, and Facebook for more healthy food inspiration. Cheers!

Print Recipe

4.72 from 7 votes

Homemade Chicken Stock

Learn how to make Chicken Stock with all of the best tips and tricks! This easy homemade chicken stock recipe is a simple combination of simple, nutritious ingredients. Freeze for later and use in a variety of recipes, from soups and gravy to casseroles and stews. It's nourishing, versatile, and incredibly delicious!

Course: how-to, KITCHEN BASICS, soup + stew + chili

Cuisine: American, healthy

Author: Dani Spies

Prep Time20 mins

Cook Time4 hrs

Total Time4 hrs 20 mins

Servings: 12 cups

Calories: 41kcal

Ingredients

• 2 5-pound roasting chickens
• 2 large yellow onions unpeeled and quartered
• 4 carrots unpeeled and halved
• 4 stalks celery with leaves cut into fourths
• 2 parsnips unpeeled and cut in half
• 15 sprigs fresh parsley
• 10 sprigs fresh thyme
• 15 sprigs fresh dill
• 1 head garlic unpeeled and cut in 1/2 crosswise
• 2 bay leaves
• 1 tablespoon kosher salt
• 1 teaspoon whole black peppercorns

Instructions

• Remove the giblets from inside the chicken (some chickens may not have them).
  
• Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, and seasonings in a 16 quart stockpot. Add cold filtered water to the pot, enough to cover all of the ingredients, and bring to a boil. Reduce down to a simmer and simmer the stock uncovered for four hours.
  
• Shut off the heat and allow everything to cool down until it is easy to work with. Remove all of the veggies and the chicken and then pour the stock through a fine mesh strainer to catch any remaining bits. I like to separate all of the chicken meat from the bones and save it to make chicken soup.
  
• Chill the stock overnight. The next day, remove the fat from the surface. Use immediately or pack in containers and freeze for up to 3 months.
  

Notes

Storing chicken stock: Allow the stock to cool to room temperature, then store in airtight containers in the refrigerator for 3-4 days or in the freezer for up to 3 months. Once chilled, hardened fat will accumulate at the top of the stock. Remove the fat from the surface with a spoon, or you can stir the fat back into the stock as it heats through.

Nutrition

Serving: 1cup | Calories: 41kcal | Carbohydrates: 9g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 611mg | Potassium: 251mg | Fiber: 3g | Sugar: 3g | Vitamin A: 3703IU | Vitamin C: 12mg | Calcium: 36mg | Iron: 1mg