This Homemade Chicken Stock is guaranteed to elevate any dish! This tutorial will teach you how to make chicken stock easily on the stove top or in the slow cooker with a few simple ingredients. It has a fresh flavor and silky mouthfeel that you’ll never get from store bought, and it’s freezer friendly!

Homemade chicken stock in jars

There’s no better way to elevate a dish than with this Homemade Chicken Stock recipe.  When I was in cooking school, we always used homemade stocks in our recipes, and every single dish that we prepared was restaurant quality.

It may sound fancy or hard to prepare, but making chicken stock couldn’t be easier. Chicken bones (or raw parts) are gently simmered with vegetables, herbs and peppercorns in water for a few hours to extract the flavor from the bones.

Why make homemade stock when you can just as easily buy it at the store? The collagen and flavor from the bones is extracted during the cooking process, which translates to a fresh flavor and silky mouthfeel that you just can’t get from store bought stock.

It’s also extremely cost effective as you can use chicken parts or a chicken carcass that you would otherwise simply throw away.

The phrase homemade is always best truly applies here! It’s so easy and delicious that you may never buy it again.

Chicken stock ingredients in a pot

Why you’ll love this recipe

  • Homemade chicken stock is packed with fresh flavor and collagen from chicken bones that lends a silky mouthfeel that you’ll never get from store bought chicken stock.
  • Making chicken stock from scratch is extremely affordable as you’re using chicken parts or a roasted chicken carcass that you would otherwise throw away.
  • This homemade chicken stock recipe will elevate any dish! It’s flavor and texture boosts soups, sauces, stews, risotto, rice dishes, and even mashed potatoes.
  • Stock may be frozen in handy portion sizes and used for up to 3 months.

Chicken stock ingredients

There are only a few simple ingredients required for this chicken stock recipe, and the choice is yours whether you prepare it with raw chicken parts for a white stock or roasted bones for a brown stock.

Chicken stock ingredients in a pot

Ingredient notes

  • Chicken parts. The chicken parts/bones are the foundation of the stock. Chicken bones, especially backs, wings, and neck, release collagen and minerals during simmering, contributing to the stock’s texture and flavor. I always freeze the backbones and neck when I prepare spatchcock chicken, and the roasted bones from my roasted chicken or rotisserie chicken to make stock at a later time. See my post how to cut a whole chicken for information on how to use chicken parts for stock as well!
  • Vegetables. Carrots, onion, and celery (also known as a mirepoix), lend sweetness and earthy notes to the chicken stock.
  • Aromatics. Herbs and spices like bay leaves, peppercorns, parsley, and thyme add complexity to the flavor of the stock. They can be tossed in loose, or wrapped in a bouquet garni which makes it easier to remove from the stock when it has finished cooking.

How to make a bouquet garni

A bouquet garni (or “garnished bouquet” in French) is a bundle of herbs and spices traditionally used in French cuisine to add depth and complexity of flavor to soups, stews, stocks, and braises.

The bouquet garni for this chicken stock recipe includes the parsley, thyme, bay leaf and peppercorns. While wrapping the herbs and spices in a bundle isn’t necessary, it provides an easy alternative to remove them from the stock when it has finished cooking.

If you wish you to make a bouquet garni, simply cut a double square of cheesecloth and place the herbs and spices in the middle. Fold over all of the edges, and tie it up with kitchen twine to hold it together.

How to make a bouquet garni

How to make chicken stock

Homemade chicken stock may sound fancy or difficult to prepare, but it’s so easy to make with a few refrigerator and pantry staples.

You can choose to make chicken stock the traditional way on the stove top, or see the recipe card notes for instructions to make slow cooker chicken stock.

Pro tip: Raw chicken parts such as backbones, wings, etc. create a delicious white stock, just be sure to skin the scum from the top as it simmers to keep the fat from emulsifying with the stock. From there, cool the stock to room temperature and remove any additional fat from the top before storing.

See the recipe card below for full instructions.

How to make chicken stock
  1. Remove excess fat from chicken pieces or carcass as necessary. Place ingredients in a large stock pot and add enough water to cover the ingredients by 2″.
  2. Bring the mixture to a boil and immediately reduce the heat to medium low. Simmer uncovered for about 4 hours, skimming any scum off the top occasionally.
  3. Remove the pot from heat and carefully strain into a large bowl using a fine mesh strainer and cool completely.
  4. Store chicken stock in the refrigerator or portion and freeze in air tight containers.
Chicken stock stored in various sized jars

FAQs

What is chicken stock?

Chicken stock is a flavorful cooking liquid that is prepared by simmering raw chicken parts or a chicken carcass, vegetables and herbs together.

The liquid is then used in soups, stews, sauces, gravies and so much more.

Chicken stock vs. broth — what’s the difference?

Chicken broth and chicken stock are similar but are not the same. Chicken broth is made from meat, so it is much thinner. Chicken stock is thicker and more gelatinous due to the extracted collagen from the chicken bones, which gives the stock richer mouthfeel.

What is the difference between white stock and brown stock?

White stock is made with raw chicken parts or bones, which results in a lighter, more delicate flavor.

Brown stock is prepared with roasted bones from a roast chicken carcass or rotisserie chicken carcass, which creates a deeper, richer flavor.

Can I use rotisserie chicken carcass to make chicken stock?

You can prepare rotisserie chicken stock utilizing the carcass from a rotisserie chicken just as easily as you can from a homemade roast chicken.

If you’re not ready to make chicken stock right away, store the carcass in the refrigerator for up to 2 days or freeze it for up to 3 months.

What are good chicken stock substitutes?

If you don’t have any homemade chicken stock on hand, my homemade turkey stock and homemade vegetable stock recipes are wonderful substitutes! You can also use your favorite store bought brand in a pinch.

Can I freeze chicken stock?

One of the glories about making homemade chicken stock is that it can be used right away or frozen for up to 3 months.

I love freezing it in handy portion sizes in my Souper Cubes, or you can use any air tight container(s).

How to use chicken stock

Using homemade chicken stock in your recipes will add exceptional flavor and rich mouthfeel to an abundance of recipes.

Recipe Notes

  • Pro tip: Raw chicken parts such as backbones from spatchcock chicken, wings, etc. create a delicious white stock, just be sure to skin the scum from the top as it simmers to keep the fat from emulsifying with the stock. From there, cool the stock to room temperature and remove any additional fat from the top before storing.
  • Use the carcass from roasted chicken or a rotisserie chicken to make brown stock, which is even richer in flavor.  If you’re not ready to make stock right away, simply freeze the roasted chicken carcass in a zip top bag for up to 3 months. 
  • See my post how to cut a whole chicken for information on how to use chicken parts for stock as well!
  • Homemade chicken stock can be stored in the refrigerator for up to 5 days or in the freezer for up to 3 months.
  • How to make slow cooker chicken stock: Place all ingredients in the slow cooker and cook on low for 8-10 hours. This can be done overnight while you sleep! Strain and allow to cool at room temperature, then skim the fat from the top and refrigerate or freeze.
Homemade chicken stock in a jar with ingredients surrounding it

More chicken recipes you’ll love

Did you try this recipe?  If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram

Homemade chicken stock in jars

Homemade Chicken Stock

Homemade Chicken Stock is the single best way to elevate your soups, stews and sauces! It's so much fresher tasting, has a silky mouthfeel and it's so easy to make with chicken parts or roasted bones!
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Ingredients

  • 4 lbs. Raw chicken parts or roasted chicken carcass Chicken parts can include wings, necks and backbones
  • 1 large onion peeled and quartered
  • 1 large carrot cut into large pieces
  • 1 large stalk celery cut into large pieces
  • 2 sprigs fresh thyme
  • 2 sprigs Italian flat leaf parsley
  • 1 bay leaf
  • 6 peppercorns

Instructions 

  • Remove excess fat from chicken pieces as necessary. Place the chicken parts/bones in a large stock pot with the onion, carrot, celery, thyme, parsley, bay leaf and peppercorns. Wrap thyme, parsley, bay leaf and peppercorns in cheesecloth secured with kitchen twine for a bouquet garni if desired. Add enough water to cover the ingredients by 2".
    4 lbs. Raw chicken parts or roasted chicken carcass, 1 large onion, 1 large carrot, 1 large stalk celery, 2 sprigs fresh thyme, 2 sprigs Italian flat leaf parsley, 1 bay leaf, 6 peppercorns
  • Bring the mixture to a boil and immediately reduce the heat to medium low. Simmer uncovered for about 4 hours, skimming any scum off the top occasionally.
  • Remove the pot from heat and carefully strain into a large bowl using a fine mesh strainer and cool completely. If a layer of fat has formed at the top, remove it before storing.
  • Store chicken stock in the refrigerator or portion and freeze in air tight containers.

Notes

  • Pro tip: Raw chicken parts such as backbones from spatchcock chicken, wings, etc. create a delicious white stock, just be sure to skin the scum from the top as it simmers to keep the fat from emulsifying with the stock. From there, cool the stock to room temperature and remove any additional fat from the top before storing.
  • Use the carcass from roasted chicken or a rotisserie chicken to make brown stock, which is even richer in flavor.  If you’re not ready to make stock right away, simply freeze the roasted chicken carcass in a zip top bag for up to 3 months. 
  • See my post how to cut a whole chicken for information on how to use chicken parts for stock as well!
  • Homemade chicken stock can be stored in the refrigerator for up to 5 days or in the freezer for up to 3 months.  I love freezing stock in my Souper Cubes in handy portion sizes!
  • How to make slow cooker chicken stock: Place all ingredients in the slow cooker and cook on low for 8-10 hours. This can be done overnight while you sleep! Strain and allow to cool at room temperature, then skim the fat from the top and refrigerate or freeze.

Nutrition

Serving: 1cup, Calories: 10kcal, Carbohydrates: 2g, Protein: 0.3g, Fat: 0.04g, Saturated Fat: 0.01g, Polyunsaturated Fat: 0.01g, Monounsaturated Fat: 0.003g, Sodium: 7mg, Potassium: 53mg, Fiber: 1g, Sugar: 1g, Vitamin A: 1524IU, Vitamin C: 2mg, Calcium: 7mg, Iron: 0.1mg

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!

**This post was originally published in February 2017. The recipe has been updated as a stove top version with slow cooker instructions, and the photos and text have been modified to reflect this change.

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