Basic Chicken Stock Recipe

There’s something deeply satisfying about making a Basic Chicken Stock Recipe. Whether you’re simmering a pot on a chilly afternoon or using it as the base for a hearty soup, homemade chicken stock is a game-changer. It’s the secret weapon in your culinary arsenal, the unsung hero that elevates everything from risottos to gravies. And the best part? It’s incredibly simple to make. Today, I’m sharing my tried-and-true method for making basic chicken stock aka “liquid gold”, inspired by my farmgirl roots and a love for wholesome, from-scratch cooking.

Reasons You’ll Love this Recipe

Before we dive into the how, let’s talk about the why. Sure, you can grab a store-bought stock, but once you’ve tasted homemade, there’s no going back. Here’s why making your own chicken stock is worth the effort:

1. Nutritious: Homemade chicken broth is packed with nutrients, including collagen, which is great for gut health, joints, and skin.
2. Flavor: Homemade stock is rich, deep, and layered with flavor. It’s not just salty water—it’s a medley of herbs, vegetables, and chicken essence.
3. Control: When you make your own stock, you control the ingredients. No weird additives, no excessive sodium—just pure, wholesome goodness.
4. Economical: If you’re already roasting a chicken or using chicken parts, making stock is a fantastic way to use every last bit. Waste not, want not! I like to toss the chicken carcasses in zip top bags and freeze until I have a couple so I can make a large pot of stock and then I freeze in quart deli containers to make it easy to grab 1 or 2 to make homemade chicken noodle soup or risotto.

Ingredients for Basic Chicken Stock

Let’s start with the basics. Here’s what you’ll need to make this basic chicken stock recipe:

• Chicken bones: This is the backbone of your stock (pun intended). You can use a whole chicken, leftover rotisserie chicken, leftover bones from a roast chicken, or even just chicken wings and backs. If you’re using a whole raw chicken, you can remove the meat after cooking and use it for another dish. To make it extra flavorful, I like to broil the chicken and veggies until everything gets a little bit of char on it. This makes for a rich stock.
• Vegetables: The classic trio is onions, carrots, and celery. These are often referred to as mirepoix in French cooking. Don’t worry about peeling the carrots or celery—just give them a good wash and chop them into large chunks. Toss in halved garlic bulbs and any leftover vegetable scraps you’ve saved in the freezer.
• Fresh Herbs and Spices: A few sprigs of fresh thyme, a couple of bay leaves, and a handful of parsley stems are my go-to. You can also add a few peppercorns for a subtle kick and a dried Chile de Arbol for added flavor.
• Garlic: Because everything is better with garlic. Leave the cloves whole—no need to peel them.
• Water: Enough to cover everything in the pot. Use filtered water if you can—it makes a difference.
• Optional additions: Feel free to get creative! Leeks, parsnips, or even a splash of apple cider vinegar (to help extract nutrients from the bones) can add depth to your stock.

Special Equipment Needed

• Large Pot: make sure the pot you choose is large enough to hold all of the ingredients plus a lot of water, so pick a large stock pot.
• Strainer: use a fine mesh strainer or fine mesh sieve, or a large colander with cheesecloth to catch all of the chicken and veggies.
• Deli Containers or Jars: use quart-size deli containers or quart mason jars to store or freeze.

Find the printable recipe card with exact measurements and step-by-step instructions below.

Step-by-Step Instructions

Now that you’ve gathered your ingredients, let’s get cooking. Here’s how to make basic chicken stock:

Step 1: Prep Your Ingredients

Start by roughly chopping your vegetables. There’s no need for precision here—big chunks are perfect. If you’re using a whole chicken, you can cut it into pieces to fit better in your pot. If you’re using leftover bones, give them a quick rinse to remove any excess fat or debris.

Step 2: Combine Everything in a Pot

Place the chicken bones (or whole chicken) in a large stockpot or Dutch oven. Add the chopped vegetables, garlic, herbs, and any optional ingredients. Cover everything with cold water, making sure there’s enough to fully submerge the ingredients. Leave about an inch of space at the top of the pot to prevent boiling over.

Step 3: Bring to a Simmer

Place the pot on the stove over medium-high heat. Bring the water to a gentle simmer—you’ll see small bubbles forming around the edges of the pot. Avoid letting it come to a rolling boil, as this can make the stock cloudy and bitter.

Step 4: Skim the Scum

As the stock simmers, you’ll notice a foamy layer forming on the surface. This is called “scum,” and it’s mostly proteins and impurities rising to the top. Use a slotted spoon or large metal spoon to remove this foam. Skimming ensures a clearer, cleaner-tasting stock.

Step 5: Simmer Low and Slow

Once you’ve skimmed the scum, reduce to low heat. Let the stock simmer gently, uncovered, for at least 3-4 hours. If you’re using a whole chicken, you can remove the cooked chicken meat after about an hour and return the bones to the pot to continue simmering. The longer you simmer, the richer and more flavorful your stock will be. Just be sure to keep an eye on the water level and add more if needed.

Step 6: Strain and Cool

When the stock is done simmering, remove it from the heat. Carefully strain the stock through a fine-mesh strainer or cheesecloth into a large bowl or another pot. Discard the solids (or compost them—they’ve done their job!). Let the stock cool to room temperature before transferring it to containers.

Step 7: Store or Use

Once cooled, you can use the stock immediately or store it for later. It will keep in the fridge for up to 5 days or in the freezer for several months. I like to freeze mine in deli containers or mason jars for easy portioning.

Tips for the Best Chicken Stock

• Roast the bones first: For an even deeper flavor, roast the chicken bones and cut vegetables on a large sheet pan in the oven at 400°F (200°C) for 30-40 minutes before adding them to the pot. This step caramelizes the bones and adds a rich, roasted flavor to make a flavorful broth.
• Don’t over-salt: I recommend holding off on adding salt until you’re ready to use the stock. This way, you can control the seasoning based on the dish you’re making.
• Use a slow cooker: If you don’t want to babysit a pot on the stove, you can make stock in a slow cooker / crock pot. Just combine all the ingredients and cook on low for 8-10 hours. You can also use an Instant Pot or pressure cooker, check manufacturer for times.
• Save veggie scraps: Keep a bag in your freezer for vegetable scraps like onion peels, carrot tops, and celery ends. Toss them into your next batch of stock for extra flavor.

Ways to Use Homemade Chicken Stock

Now that you’ve got a batch of homemade chicken stock, the possibilities are endless. Here are a few ideas to get you started:

1. Soups and Stews: Use your stock as the base for chicken noodle soup, creamy potato soup, or my hearty tater tot casserole.
2. Risottos and Grains: Swap water for stock when cooking rice, quinoa, or risotto for an extra layer of flavor.
3. Sauces and Gravies: Use stock to deglaze a pan or as the liquid in a velvety gravy.
4. Braises and Casseroles: Add depth to braised meats or casseroles by using stock instead of water.
5. Drink It Straight: Sip on a warm mug of stock for a comforting, nutrient-rich drink. Add a pinch of salt and a squeeze of lemon for a quick pick-me-up.

More Recipes We Love

Here are some recipes that you can use your liquid gold to make:

• Cheesy Chicken Chilaquiles
• Easy Enchilada Sauce
• Sausage & Caramelized Onion Stuffing
• Roasted Butternut Squash Soup
• Cajun Shrimp Stew

Final Thoughts

At Farmgirl Gourmet, we believe that cooking should be joyful, nourishing, and deeply satisfying. Making your own chicken stock is a perfect example of this philosophy. It’s a simple act that connects you to your food, your kitchen, and the rhythms of home cooking. Plus, it fills your house with the most incredible aroma—a bonus in my book!

So, the next time you find yourself with a leftover chicken carcass or a craving for something warm and comforting, give this basic chicken stock recipe a try. It’s a small step that makes a big difference, and once you’ve tasted the results, you’ll never go back to store-bought.

Happy cooking, friends! And remember—life is better when it’s made from scratch.

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