Homemade chicken stock is a flavorful and versatile base that can enhance a wide variety of dishes, from soups and sauces to casseroles and rice dishes. Unlike store-bought versions, which often fall short in flavor and richness, homemade stock is crafted by simmering chicken bones, vegetables, and herbs over a long period. The result is a deeply aromatic and full-bodied stock that adds complexity and depth to your cooking. Making your own stock also gives you full control over the ingredients, ensuring a healthier, more personalized option for your kitchen.
For me, chicken stock is as essential in cooking as onions. I’ve been making my own stock for years, a skill I first learned in Culinary School. Over time, I’ve come to appreciate the superior flavor and quality of homemade stock compared to the often bland, commercial alternatives. Not only does it taste better, but it also provides a cost-effective solution, especially considering the large quantities I use in my cooking.
Making homemade chicken stock is simpler than most people think. It’s a straightforward process that requires only a few basic ingredients and some patience. Once you get the hang of it, you’ll find that preparing your own stock is not only easy but also incredibly rewarding. The effort spent crafting a rich, flavorful stock will elevate your meals and give you the satisfaction of knowing exactly what’s going into your dishes.
What is Chicken Stock
Chicken Stock is made by simmering chicken bones, vegetables and aromatics in water for several hours. The liquid is then strained and what you are left with is the Chicken Stock. It is packed full of flavor and nutrients. You will see Chicken Stock and Chicken Broth used interchangeably. The difference is that stock is made with bones and broth is made with more meat. Both are delicious and can be used the same way.
How Do you Use Homemade Chicken Stock
Chicken stock is used in a variety of ways. We all know that Chicken Stock is great to use for a base in soups. It is also great to use in making sauces, glazes and gravies. You will see a lot of sauce making with Chicken Stock in my recipes on this blog. Stock can also be used to sip when you are feeling ill. It is packed full of collagen, vitamins and minerals that are great for your body.
How Do you Make Homemade Chicken Stock
Making chicken stock is extremely easy. For years I stuck to the book and made it the way I was taught. Which is a great way. However, the past few years I have learned to make it a little differently. In stock making you use bones, onions, carrots, celery and aromatics.
Bones are easy to come by, ask your local butcher or meat department at the grocery store, they are usually willing to give them to you for a small fee. Or you can save up bones from your own cooking. I use chicken a lot and when I break one down, I put the carcass in a freezer bag and store it until I have enough to make stock. I will even use the bones from roasted chicken.
I also save the “scraps” from my onions, carrots and celery, and store them the same way. I clean them first, of course. By doing this I am utilizing what I would normally throw away. I wait until I have a few gallon freezer bags full of chicken bones and vegetables then I will make stock. You can use freshly cut vegetables if you prefer. The aromatics used in chicken stock are fresh herbs like thyme, parsley, whole peppercorns, bay leaves and garlic cloves.
All of the ingredients are placed in a large stock pot filled with water and left to simmer for at least 12 hours. I have recently been using my roaster oven for this. It is a fantastic way to make chicken stock! This leaves my stove open for cooking while I am making stock. By the way, your house will smell amazing while your stock is cooking!
Once the stock is done, allow it to cool. You can then skim off any fat from the surface, strain and place your stock in containers.
I do not follow a recipe, or direct measurements, for making stock. I just add all of my saved chicken bones and vegetables scraps to my roaster oven, fill all the way with water, cover and cook for several hours. However, I have provided a recipe for this blog.
How To Store Chicken Stock
There are two methods to store chicken stock. The first method involves placing it in containers and freezing it, which is an excellent way to preserve stock. However, if you frequently make and use stock, you might prefer the second method: pressure canning. Pressure canning allows you to conserve freezer space and keep your stock in the pantry. I used to freeze my stock in quart-sized containers, and although it was convenient to have fresh stock on hand, it occupied significant freezer space.
I finally starting pressure canning chicken stock and I am extremely happy with this method. If you do choose to pressure can your chicken stock just follow your Pressure Canners instructions on canning stock or use the Ball fresh preserving website or book to safely pressure can stock.
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Chicken Stock
Making your own chicken stock is easy and tastes a lot better than store bought stock. It will also help you save money at the grocery store. This chicken stock recipe with yield delicious, flavored stock every time.
Ingredients
Instructions
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In a large stock pot add in all of the ingredients.
Use enough water to completely cover the bones and vegetables.
Bring the water to a steady simmer. Skim the top of the stock every hour or so in the beginning.
Cook the stock for 12 hours, adding more water if needed to keep the bones and vegetables covered.
Once the stock is done, strain it into a large bowl and allow it to cool completely.
Cover and refrigerator overnight. Remove the fat from the top and portion your stock.
Store the stock in the freezer or pressure can.
Note
This recipe makes about 5 quarts.
