How To Make Chicken Stock

Chicken stock is a basic yet essential ingredient for many recipes. It is an easy-to-make and versatile addition to your stock of recipes. Homemade chicken stock is a rich and flavorful broth that provides depth to any dish. Whether you need it for soups, gravies, sauces, or stews, it is a kitchen staple that is worth preparing from scratch.

In this article, we will discuss how to make chicken stock at home with only a few ingredients. We will also answer some frequently asked questions about chicken stock.

How To Make Chicken Stock


– 2-3 lbs of chicken parts (bones, necks, wings, backs)
– 2 large carrots, roughly chopped
– 2 celery stalks, roughly chopped
– 1 onion, peeled and quartered
– 5-6 whole garlic cloves
– 1 bay leaf
– 10-12 peppercorns
– 1 tbsp of apple cider vinegar
– 12-16 cups of water


1. Roasting the chicken parts (Optional): Preheat the oven to 425°F. Place the chicken parts on a baking sheet, season with salt and pepper, and roast them in the oven for 30-40 minutes, or until golden brown. This step is optional, but it adds extra flavor to the chicken stock.

2. Preparing the vegetables: Wash the carrots and celery, and roughly chop them into large chunks. Peel the onion, cut it into quarters, and leave the skin on. Smash the garlic cloves with the flat side of a knife.

3. Preparing the stockpot: In a large stockpot, add the roasted chicken parts, chopped vegetables, garlic, bay leaf, peppercorns, and apple cider vinegar.

4. Adding water: Pour enough water to cover all the ingredients in the pot, about 12-16 cups.

5. Bringing to a boil: Place the pot on the stove, bring it to a boil, and then reduce the heat to low.

6. Simmering the stock: Let the stock simmer on low heat, uncovered, for at least 4 hours or up to 12 hours. The longer it simmers, the richer the flavor becomes.

7. Skimming the top: Use a ladle or a spoon to skim the foam and impurities that rise to the top of the pot. Keep an eye on the stock every 20-30 minutes and repeat the skimming process as needed.

8. Straining the stock: After the stock has simmered for the desired time, remove it from the heat and let it cool down slightly. Set a fine-mesh strainer over a large bowl or container, and carefully pour the stock through the strainer. Use a spoon to press down on the solids to extract as much liquid as possible.

9. Storing the stock: Let the stock cool completely, then store it in an airtight container in the fridge for up to 4 days, or in the freezer for up to 6 months.


1. What is the difference between chicken stock and chicken broth?

Chicken stock and chicken broth are similar in that they both use chicken as the main ingredient and are used as a base for soups, stews, and sauces. However, chicken stock is usually made with more bones and has a richer flavor and a thicker consistency compared to chicken broth. Chicken broth is made with more meat, skin, and fewer bones, making it a lighter and more versatile broth.

2. Do I need to roast the chicken parts before making the stock?

Roasting the chicken parts is optional, but it adds extra depth and flavor to the stock. If you don’t have the time or are short on chicken parts, you can skip this step, and the stock will still be delicious.

3. Can I use chicken breasts instead of chicken parts for the stock?

Chicken breasts alone won’t provide enough flavor or gelatin to make a rich chicken stock. It’s best to use chicken parts, such as bones, necks, wings, and backs, for the most flavorful and nutritious chicken stock.

4. Can I make chicken stock in a slow cooker?

Yes, you can make chicken stock in a slow cooker by following the same basic steps as the stovetop method. Add the ingredients to the slow cooker, cover them with water, and cook on low for 8-10 hours. Strain the stock and store it as usual.

5. Can I reuse the chicken parts to make more stock?

You can reuse the chicken parts, but the second batch of stock won’t be as flavorful or nutritious as the first. The bones will have released most of their gelatin and minerals, and the meat will be overcooked. It’s best to discard the chicken parts and start fresh with new ones for the next batch of chicken stock.


Making chicken stock from scratch is an easy and budget-friendly way to enhance the flavor of your recipes. It only requires a few ingredients, a bit of patience, and it yields a flavorful, nutrient-rich broth that can be used in countless dishes. With this recipe and tips, you can make a delicious chicken stock that is free of additives and preservatives. Store it in the fridge or freezer, and you’ll have a homemade stock ready to add flavor and nutrition to your meals.

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