This homemade chicken stock recipe is perfect for leftover chicken pieces, chicken carcasses, and vegetable pieces. This flavorful and aromatic stock is an essential foundation to many dishes, and I'm certain that once you begin making your own, you'll never want to use store bought again!
This is the best chicken stock recipe for soups, braises, pastas and more!
Try using this chicken stock in my Instant Pot Chicken Noodle Soup Recipe! You'll see right away why homemade chicken stock is far superior to store bought.
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Ingredients
You probably have most of what you need on hand to make this stock! But if you are missing something don't be afraid to use what you have. For example, if you have shallots instead of onions you can absolutely still use them! This stock is very forgiving and you can get a lot of flavor out of very little.
- Chicken Carcass
- Celery
- Carrots
- Garlic
- Thyme
- Water
- Bay Leaf
See recipe card for quantities.
Instructions
Begin by roughly chopping the carrot, onion and celery. The pieces should be large so that when you strain it they are left out of the stock. The onion can be left in four large quarters to make it easier to strain.
Next, add the vegetables, chicken carcass, and water to a large pot. Add fresh thyme, and bay leaf to the pot. You may also add salt if you wish.
Bring the mixture to a boil for 2-3 minutes, then reduce to a simmer. Cover and let simmer for about 2-3 hours. After 2-3 hours, the chicken carcass should be coming apart, and all of the vegetables will be very soft.
Let the stock cool. Then, using a mesh strainer, strain the stock into a large bowl or pot.
From there you can use the stock right away, or you can store in airtight containers in the fridge or freezer.
Substitutions
If you know how to make the recipe fit a certain diet, let the reader know here. Don't fake it - only provide guidance on topics you have actual experience with.
- Shallots - instead of onions you may use shallots
- Leeks - again, if you have leeks instead of onions, use those!
If you would like to add more vegetables to this stock, go for it! I advise leaving the celery, carrots and some type of onion as those are the aromatics that give stock its signature flavor. But if you have other vegetable scraps on hand that you would like to throw in you can only enhance the flavors.
Equipment
You hardly need anything to make this stock. A large stock pot or sauce pot, a spoon, and a mesh strainer.
Storage
The chicken stock will stay fresh for 4-5 days in the refrigerator.
This stock does so well in the freezer, and that is my preferred way to store it. It will stay fresh for up to 6 months in the freezer.
Top tip
You always want to heat the stock up before using it. If using from the fridge, bring it to a gentle simmer on the stove. If using it from the freezer, thaw it completely then bring it to a simmer.
FAQ
Technically, no they are not the same. However, they are so incredibly similar you can use them interchangeably in any recipe without issue. I know this because I've been using this exact stock in place of broth for years and I've never once had an issue.
Well, this is tricky. You could use the vegetables, but they will have lost most of their flavor, and because we are using a chicken carcass, there will be chicken pieces and bones to sort through.
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📖 Recipe
Chicken Stock
Equipment
- 1 Stock Pot
- 1 Mesh Strainer
Ingredients
- 1 Chicken Carcass or chicken scraps with bones
- 2 Carrots chopped into large pieces
- 2 Celery Stalks chopped into large pieces
- 1 Onion chopped into large pieces
- 6 Garlic cloves more if you like extra garlic
- 1 teaspoon whole black peppercorns optional, but adds amazing flavor
- 2 sprigs Fresh thyme see notes below
- 1 fresh bay leaf
- 8-9 cups cold water
Instructions
- Place chicken carcass, and extra chicken pieces (if using), into a large stock pot.
- Add vegetables, seasonings, and salt (if using) and cover with 8-9 cups of cold water.
- Using medium heat, bring the pot to a boil, then immediately turn it down to low, for a very subtle simmer.
- Simmer on low for 2-3 hours. Let cool, then strain into a container using a mesh strainer.
- This stock will stay in an airtight container for 4-5 days in the refrigerator or up to 6months in the freezer. Remember to simmer the stock over low heat before using it!
Notes
Food safety
We sometimes take for a granted that we have years (or decades) of cooking experience, that the average visitor may not. Add to, or remove from, the list below with health and safety tips.
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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