homemade chicken stock

What's better than coming home to homemade chicken stock and cleaning out your refrigerator at the same time. Simply throw all the ingredients into the Slow Cooker the night before, turn it on in the morning and come home to a splendid broth.

Homemade Chicken Broth

chicken breast

onion (quartered)

(quartered)

carrots

celery

garlic

thyme

bay leaves

herbs

peppercorns

kosher salt

Place all ingredients into crock pot and fill with water.

Cover and cook on high for 4 hours or low for 8 hours.

When it's done, throw out all the vegetables, strain the liquid and remove the chicken for other recipes, like chicken salad, or anything that calls for shredded chicken.

If you're not using the stock right away you can store it in containers and refrigerate for up to 2 days or freeze for several months.

When the stock is chilled, the fat will rise to the top and harden and you can easily remove it.

Place all ingredients in a large pot, cover and simmer low for several hours.

Stove Top Directions:

Homemade Chicken Stock is a simple and healthy way to add incredible flavor to just about anything that you make at home.

Homemade Chicken Stock

chicken carcasses

onion, (do not peel)

carrots (do not peel)

rutabaga

turnips (use 2 if they are small)

parsnips (use 3 if they are small)

head garlic, left whole

parsley

salt

water

In a large stock pot, add the chicken, onion, carrots, celery, rutabaga, turnips, parsnips, garlic, parsley, bay leaves, salt, and pepper.&nbsp;

Cover the ingredients with enough water to cover all the ingredients. Approximately 2 gallons of water.&nbsp;&nbsp;

Bring to a boil then lower the heat to simmer, cover and let cook for 3-5 hours.&nbsp;

Remove from heat and let cool. Pour the stock through a strainer to remove the solids.&nbsp;

If not using immediately, transfer to freezer safe containers for up to 6 months.&nbsp;&nbsp;

This is the stock I make more than any other.

Kitchen Tips: How to Make Homemade Chicken Stock

chicken carcass chicken bones

Include any available extra skin or chicken fat (this will add

celery (carrots, onion, parsley, salt, pepper)

Place the chicken bones and chicken skin along with any optional ingredients in a large pot and cover with plenty of water. Bring to a boil and then reduce the heat to a low simmer. Simmer for about 2 hours. The stock is done when the water turns a deep golden color.

Crock-Pot Directions: Place all ingredients in the crockpot and simmer on low for 8-12 hours. You can simmer it as long as 48 hours as well. Simply check the level of liquid periodically and add water as needed, so that the stock doesn't go dry.

Pour the stock through a strainer into a large bowl or pitcher. Let it cool in the refrigerator overnight. When it is cool, skim the top layer off the stock and discard. It should now be thick and gelatinous, similar to egg whites or loose jello. Transfer to jars and store in the refrigerator for up to a week or in the freezer for several months.

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

bay leaf

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?

It&#x27;s so easy to make your own homemade chicken stock for FREE from freezer scraps! Homemade chicken stock is more flavorful, has more body, and is more nutritious than store-bought broth.

Homemade Chicken Stock from Freezer Scraps

onion scraps (peels and ends)

celery scraps (leaves and ends)

carrot scraps (ends and peels)

parsley scraps (stems or wilted leaves)

chicken bones or carcass (most skin removed)

water (or more, if it can fit)

black peppercorns (optional)

bay leaf (optional)

Save onion, celery, carrot, and parsley scraps in a gallon sized plastic bag in your freezer, along with any chicken bones or a rotisserie chicken carcass, until you are ready to cook.

Add the contents of the bag to a large stockpot, or the biggest pot with a lid you have.

Cover the contents in the pot with water, leaving about 2-3 inches of room at the top of the pot.

Add the whole peppercorns (1 teaspoon), the bay leaf, and a teaspoon of kosher salt (optional).

Bring to a boil, then cover and turn down the heat to low.

Simmer, covered, for a minimum of 3 hours and up to 6 hours.

Turn off the heat, uncover, and allow to cool for 20 minutes so it&#x27;s easier to strain.

Stovetop Instructions

Add the contents of the bag to your slow cooker- make sure it&#x27;s at least 6 quarts.

Cover the contents in the pot with water, leaving about 1-2 inches of room at the top of the crockpot.

Cover and cook on low for 8-10 hours or high for 4-6 hours.

Turn slow cooker off, uncover, and allow to cool for 20 minutes so it&#x27;s easier to strain.

Slow Cooker Instructions

Add the contents of the bag to your pressure cooker - make sure it&#x27;s at least 6 quarts. This won&#x27;t work with a mini instant pot, unless you use only half of the contents of the bag.

Cover the contents in the pot with water, making sure to NOT go past the &quot;max fill&quot; line.

Place the cover on and make sure the valve is in &quot;sealed&quot; position.

Set pressure to manual on high for 45 minutes. It will take about 20-30 minutes to come to pressure.

Allow to naturally release pressure for 30 minutes, then move the sealing valve to &quot;venting&quot; and wait for the float valve to sink down before opening.

Open the pressure cooker, turn it off, and allow to cool for 20 minutes so it&#x27;s easier to strain.

Instant Pot / Pressure Cooker Instructions

Place your pot in your sink and place an opened plastic grocery bag next to it. Use a slotted spoon to scoop the large scraps into the grocery bag- get as much as you can. Then, tie up the bag and toss it in the trash.

Next, place the container you want to store the chicken stock in next to the pot in the sink. I like reusing those containers you get soup in from restaurants- kind of like these.

Place a mesh sieve directly over the container - use a small one if you&#x27;re using small containers, and a larger one for a larger container.

Use a ladle to scoop the chicken stock into the container through the sieve, which will catch any remaining solid pieces lingering in the liquid.

How to strain the stock

This homemade Chicken Broth recipe is flavorful and absolutely delicious! Use my EASY step-by-step tutorial for the stovetop or Instant Pot and you will never buy store-bought again!

Chicken Stock

carrots (,

onions (,

rosemary

Tablespoons Better than bouillon chicken paste* (, or 6 chicken bouillon cubes)

Place rotisserie chicken, vegetables, spices and water into a large soup pot.&nbsp;

Slowly bring to a boil over medium heat. Skim off any foam that rises to the surface.&nbsp;&nbsp;

Reduce heat, cover and simmer on low heat for at least 2 hours or longer.

Remove from heat and allow to cool. 

Strain stock through a fine sieve strainer, discarding all vegetables and seasonings so you are only left with the stock. Season with chicken boullion paste, to taste. 

Store in the fridge for up to 3-4 days. Skim off the fat that rises to the top. If not using within a few days, freeze for up to 3 months.

https://content.jwplatform.com/videos/ESoZSOqL.mp4

An easy, step-by-step tutorial for how to make Chicken Stock on the stovetop or in the Instant Pot.

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

Easy Instant Pot Chicken Stock couldn't be simpler - toss everything into the Instant Pot then press on! Use in all your homemade soups and stews.

Easy Instant Pot Chicken Stock

chicken carcass

medium-sized carrots, chopped into large pieces OR 1 cup baby carrots

celery stalks,

yellow onion, unpeeled, sliced in half through the root

unpeeled,

leek,

mushrooms, washed and quartered OR handful of mushroom stems

Place the chicken carcass + any extra bones (see notes) into the inner pot of a 6 quart Instant Pot then add remaining ingredients and fill with water to just below the max fill line. Secure lid on top then switch valve to “sealing” position.

Set Instant Pot to HIGH pressure then cook for 1 hour. Press the “keep warm” button if illuminated to turn it off. Instant Pot will take 20-30 minutes to come to pressure and start cooking.

When the timer is done, cook for another hour on LOW pressure (do not manually release pressure first). Again, be sure the “keep warm” button is not illuminated, indicating that it is turned off.

After the second pressure cooking round is done, let the Instant Pot release naturally - meaning, do not switch the valve to “venting” - for 30 minutes. Carefully, with your hand covered with a thick dish towel, switch the valve to "venting" to release remaining pressure.

Remove lid then let broth and Instant Pot insert cool slightly before pouring chicken stock through a chinois or fine mesh sieve into a large bowl, preferably with a lip to make transferring into jars or containers easier.

Once chicken stock has cooled slightly, pour into storage containers then refrigerate until chilled. Skim any hardened fat off the top if desired. Use stock within 5 days or transfer to freezer-safe containers and freeze for up to 12 months (use within 6 months for the best flavor.)

Top 8 homemade chicken stock recipes from across the web

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

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Homemade Chicken Broth

Homemade Chicken Stock

Kitchen Tips: How to Make Homemade ...

Best-Ever Chicken Stock Recipe

Homemade Chicken Stock from Freezer...

Chicken Stock

Chinese chicken stock

Easy Instant Pot Chicken Stock

Top 8 homemade chicken stock recipes from across the web

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

Top Tags

Homemade Chicken Broth

Homemade Chicken Stock

Kitchen Tips: How to Make Homemade ...

Best-Ever Chicken Stock Recipe

Homemade Chicken Stock from Freezer...

Chicken Stock

Chinese chicken stock

Easy Instant Pot Chicken Stock

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