Homemade Chicken Stock

 Homemade Chicken Stock

Making stock is a weekly happening at our house, and my family loves eating the yummy, nourishing, foods you can make with stock.

However, they do NOT love the smell of stock cooking on our stove all day.

So we compromise.

I make stock, but I make sure the stove vent stays on, and they plug their noses when they pass through the kitchen. 🙂

All kinds of stock simmer on my stove, but the most frequent visitor is the chicken variety.

Chicken stock is such a key ingredient in a real food kitchen.

As the famous French chef Auguste Escoffier said ~

“Indeed, stock is everything in cooking…without it nothing can be done.”

Making it is a very basic operation. All you need are some bones, vegetable scraps, and a little time.

The ingredients can change with whatever you have in your fridge. This time I used onion, carrots, celery, and a chicken carcass left over from last night’s roasted chicken. *All of my ingredients are organic, which I definitely advise.

Homemade Chicken Stock

Coarsely chop the vegetables  Just grab whatever you have in the fridge or garden. They are simply helping provide flavor and nutrients into the stock.

Homemade Chicken Stock

Place in a large pot with the chicken carcass, 1-1 1/2 gallons of water, and a splash of apple cider vinegar.Let stand 30 minutes to 1 hour to help the calcium leach from the bones into the water.

KODAK Digital Still Camera Homemade Chicken Stock

Bring to a boil on high heat. See all that yucky looking scum that rose to the top? You need to skim it all off with a spoon. It’s as yucky as it looks.

Homemade Chicken Stock

After scum has been removed, reduce the heat to low, and let simmer on low all day or night.  (Anywhere from 6-12 hours) You want it to be barely bubbling, or it will boil down too much.

Homemade Chicken Stock

Once it has cooked down, it will look something like this.

Homemade Chicken Stock

Strain and cool.

Homemade Chicken Stock

Stock will keep about a week in the fridge, and almost indefinitely in your freezer.

However, I have found that making my stock into Bouillon Cubes, is by far the most efficient and easy way to store it!

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Homemade Chicken Stock
Prep time: 
Cook time: 
Total time: 
  • 1 carrot
  • 1 small onion
  • 1 celery heart
  • 1 chicken carcass
  • Splash of raw apple cider vinegar
  • 1- 1½ gallons of filtered water
  1. Chop vegetables
  2. Place vegetables, water, chicken carcass, and vinegar in pot
  3. Let sit 30-60 minutes, then bring to a boil over high heat
  4. Skim off all scum, and reduce heat to a low simmer
  5. Simmer 6-12 hours
  6. Strain, and cool

 * You can substitute the chicken carcass with beef bones or fish carcasses, and make beef or fish stock with the same recipe and method. 

This post has been shared at the Home Acre Hop, Artsy Corner, The Pin Junkie, Freedom Fridays, Inspired Weekends, The Party Bunch, Old Fashioned Fridays, From the Farm Hop, Simply Natural Saturdays, Clever Chicks, Mommy Monday, and Home Sweet Home.

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6 responses to “Homemade Chicken Stock”

  1. Sherry says:

    I agree a basic chicken stock is essential to a great soup base. This looks delicious!

  2. Barbara says:

    A friend gave me this valuable tip. Place all ingredients in cheese cloth and tie before putting them in the water. Later
    when broth is done it is easier to remove everything and eliminates straining and dirtying extra dishes .

  3. Yuki says:

    Hello. I make chicken exactly the same way as yours and it works great using a slow cooker. How do you make beef stock? I have tried with beef parts some recipe recommended and I cooked a lot longer than chicken. But it tasted so watery. I failed a few times and I eventually stopped. Do you have any suggestion?

    • Angi says:

      Hmm. My beef stock is usually even better than my chicken stock, so I am not sure. Are your bones whole, or are they cut/broken open before cooking? If they are whole, it will take CRAZY long to extract all the goodness…

  4. kathleen mary says:

    I just checked out your brilliant idea for making all those annoying plastic bags full of stock that fill up my freezer, into manageable bouillon cubes…thank you so much…I would like to share a solution to the house smelling like stock all the time…I cook mine for several days and really needed a solution. I am not shilling for anyone, just witnessing for this thing called a Wonderbag..it is an insulated fabric slow cooker and after I bring my broth to a boil I put the whole pot in this bag and leave it for about 6 hours, get my potholders and take it back out, boil it and put it back into the bag for the night..no smell and rich broth..I check with a probe thermometer and this bag really holds it at a safe level for up to 8 hours depending on my pot size..
    again…thanks for your great idea…I have some on the stove turning golden as I type this.

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