chicken stock recipe

This chicken stock recipe was a staple in my home growing up, I think my mom had this on the stove every weekend in the cooler months just about my entire life. Long-simmered homemade chicken stock (aka bone broth) is wonderfully nutritious and filled with protein, nutrients, and minerals. Plus, the flavor is unbeatable. If you love it, please leave a star rating in the comments below to help other readers in our community.

Best-Ever Chicken Stock Recipe

chicken

onion,

carrots,

celery (with leaves if possible), cut in half

garlic

bay leaf

thyme

parsley (about 1 small handful)

sea salt

black peppercorns

apple cider vinegar

enough filtered water to fill the pot

You’ll need a 6 to 8-quart pot with a tight-fitting lid (I use a 6-quart pot for a 4 or 5-pound chicken). Be sure to check the inside of the chicken and remove the paper pouch that contains the organs. Discard the paper and the organs if desired. You can also add the organs to the pot—if you’re new to stock this might sound strange, but there is a lot of good nutrition in there. I still often discard them out of habit.

This method uses a whole chicken. You can also use this recipe with just the bones &amp; skin (and whole carcass) of an already roasted bird. Just use whatever is left from the whole chicken after you remove the meat-include bones, skin, juices—all of it.

Add all ingredients to the pot and cover with filtered water to about an inch below the top of the pot. Put a tight-fitting lid on the pot, then set it on the stove and bring to a boil (this takes about 10-20 minutes) then reduce to a simmer. Simmer at least 4 and up to 24 hours. (Longer simmer = better flavor). If you use a whole chicken, be sure to remove the meat from the chicken about 2 hours in to prevent overcooking it then put the bones back in the pot.

To remove the meat, carefully remove the whole chicken from the pot and set it on a large cutting board. It will be very hot, let it cool a bit so you can handle it. Use two forks or a knife to remove as much meat as possible. The meat will be nicely poached and you can shred it or just cut it up. Put the meat in an airtight glass container, then let it come to room temperature before you store it in the refrigerator, where you can store it for up to three days. Or, use it immediately.

Then put all of the bones, skin, and the whole body back into the pot and let it simmer for at least another two or more hours. You can simmer your stock for 4-24 hours. The longer you simmer it the more flavorful and more nutritious it will be.

Keep the pot covered to prevent your stock from evaporating, if you notice the liquid reducing too much you can add a few cups more of water at any time during the process.

After simmering at least 4 hours, strain your stock through a fine-mesh strainer or cheesecloth into a large bowl or pot.

Discard everything that was in the pot except the liquid you just strained, it&#8217;s all served a very useful purpose and by now, the veggies have been boiled to the point that they will fall apart.

SLOW-COOKER METHOD:

Use your stock right away to make homemade chicken soup, use it in any soup. It&#8217;s also great to sip plain in a mug with a big pinch of sea salt.

To store, let it come to room temperature and store in quart containers in the refrigerator up to 3 days, or the freezer up to 6 months.

If freezing, freeze in portions that will be useful to use in recipes, like 2-cup or 4-cup (quart) containers.

To Store:

Hi there,

The recipe doesn’t mention anything about “ “ “skimming the scum“ During the initial boil. Is it necessary?  Some chicken stock recipes highly recommend it while others never mention it. 
What are the benefits (If any) from not skimming?

Homemade Instant Pot Chicken Stock is the easiest way to make delicious broth—made in your pressure cooker with whole chicken, onion, carrots, celery, and seasonings

Instant Pot Chicken Stock

celery stalks, roughly chopped

garlic cloves, smashed

parsley

peppercorns

water

Add the chicken to the pressure cooking pot....

Add the chicken to the pressure cooking pot. Then add chopped onions, carrots, celery, and garlic. Add the bay leaf, parsley, thyme, and peppercorns. Carefully pour in the water. 

Lock the lid in place. Select High Pressure...

Lock the lid in place. Select High Pressure and a 20 minute cook time. When the cook time ends, allow the pressure to release naturally. When the valve drops, carefully remove the lid.

Allow the stock to cool slightly. Pour the...

Allow the stock to cool slightly. Pour the stock through a fine-mesh strainer set over a very large bowl or pot. Discard bones, skin, vegetables, and herbs, and set aside the cooked meat. 

Cover the bowl and refrigerate. When chilled, skim...

Cover the bowl and refrigerate. When chilled, skim the fat from the surface.

https://mediavine-res.cloudinary.com/video/upload/pmbvlnxhz3voujjlkpgs.mp4

This Instant Pot / Pressure Cooker Chicken Noodle Soup is the classic comfort food you crave when you're sick or when it's really cold outside. But it's ready in under 30 minutes thanks to your Instant Pot or electric pressure cooker.

Chicken Noodle Soup  |  Instant Pot Recipe

Chinese chicken stock is suitable for all Chinese dishes because it is prepared with the basic aromatic used in Chinese cuisine. Getting it from the store is difficult, so you can prepare it by following this recipe.

Chinese chicken stock

kg chicken bones

spring onions,

ginger,

Clean the chicken bones and the giblets thoroughly. 

Place the chicken bones, giblets, ginger, and spring...

Place the chicken bones, giblets, ginger, and spring onion into a large stockpot.

Add enough cold water to cover all the...

Add enough cold water to cover all the ingredients. 

Bring the stock to a boil over high...

Bring the stock to a boil over high heat.

When it comes to a boil, gently reduce...

When it comes to a boil, gently reduce to low heat to simmer the stock for three hours. 

Use a slotted spoon to remove the scum...

Use a slotted spoon to remove the scum floating on the surface occasionally.

After three hours, remove the bones.

Pour the stock through a wire mesh strainer,...

Pour the stock through a wire mesh strainer, then let it pass through a fine mesh strainer or a cheesecloth to produce a clean stock.

https://mediavine-res.cloudinary.com/video/upload/xalzl01by731eg5lcayt.mp4

Chinese chicken stock - How to make it at home

This Homemade Chicken Stock recipe is rich in flavor and nutrition. It beats anything you can buy in the store. Simmer a whole chicken or chicken bones with veggies and aromatics for a few hours and you have the most amazing golden stock. It will take all your recipes that call for chicken stock to the next level!

Homemade Chicken Stock Recipe

chicken bones

yellow onion (quartered (do not need to peel))

garlic (halved (do not need to peel))

carrots

celery ribs (cut into 3 piece each (leaves

bay leaves

tsp kosher salt

tsp black peppercorns black pepper

water broth

Tbsp chicken base ((can sub 3 chicken bouillon cubes, see note

lemon (halved)

rosemary thyme

leeks, mushrooms, green onions, parsnips

tsp turmeric

In a large stock pot over medium heat add the chicken bones, veggies, aromatics, seasonings, and then cover everything with water or chicken broth by a few inches - this will be between 8-16 cups of water.(if you are using the bouillon cubes instead of chicken base, add those now)

Add optional add in&#39;s if using:

Bring the pot to a simmer, then reduce the heat to low. Skim any scum that has accumulated on the top of the stock.*Scum is a white or dirty looking foam that can occur within the first hour or two of cooking chicken.

Cover and cook on low for 4-6 hours, up to 8 hours.

During the last hour of cooking stir in the chicken base, if using.

Taste the chicken stock and see if you want to add any seasoning; kosher salt, pepper or more chicken base.

Remove from the heat and let cool for 15 mintues.

Place a fine mesh strainer over a large bowl. Ladle or pour the stock through the strainer, removing the solids from the liquid. Discard the solids.

At this point you can use the stock right away or store it for later.

It is a good idea to remove some of the fat that extracted during the cooking.

Cooling method: for removing any fat you can pop it in the fridge.In a couple hours the fat will harden on the top and you can skim it off and discard.

Fast cooling method: Place the bowl of chicken stock over a large bowl full of ice. As it cools the fat will float to the top and start to solidify.

Fast method: Use a fat separator to remove the fat from your chicken stock.

Removing The Fat

Store your chicken stock in the fridge for up to 5 days.  I like to use large mason jars to store in the fridge.Pro Tip: don&#39;t worry if your stock turns into jelly in the fridge. That&#39;s a good thing! It means your stock is full of collagen. It will return to it&#39;s liquid state upon reheating.

To keep your stock longer, store it in the freezer for up to 6 months. Souper Cubes or gallon Ziploc baggies work great in the freezer.Pro Tip: freeze it in smaller 2-4 cup portions so that you don&#39;t have to thaw the whole batch to just use a couple cups.

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Best-Ever Chicken Stock Recipe

Instant Pot Chicken Stock

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Top 4 chicken stock recipe recipes from across the web

The most viewed chicken stock recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Best-Ever Chicken Stock Recipe

Instant Pot Chicken Stock

Chinese chicken stock

Homemade Chicken Stock Recipe

The most viewed chicken stock recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine