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Homemade chicken stock is an easy, flavor-packed kitchen staple made by gently simmering chicken, carrots, celery, onion, garlic, fresh herbs, and dill until golden and rich. This simple stovetop chicken stock recipe takes just a few minutes to prep, then simmers low and slow so you can use it in soups, stews, gravies, sauces, rice dishes, and cozy meal-prep recipes all week long.
Table of Contents
- Kellie’s Note Stock Up!
- Best Chicken Parts for Chicken Stock
- Ingredients for Chicken Stock
- How to Make Chicken Stock
- What is Chicken Stock?
- Chicken Stock vs. Chicken Broth
- Kellie’s Tips for the Best Chicken Stock
- Easy Flavor Variations
- How to Store Homemade Chicken Stock
- Slow Cooker Chicken Stock
- Instant Pot Chicken Stock
- Recipes Using Chicken Stock
- Chicken Stock Recipe
Kellie’s Note
Stock Up!
This is one of those recipes I try to always have on hand because it makes everything taste better. I use this chicken stock as the base for chicken soup, chicken stew, sauces, and cold-weather comfort food, and the fresh dill gives it that clean, homemade flavor you just don’t get from a box.
You probably have most of the ingredients already: chicken, carrots, celery, garlic, onion, parsley, dill, salt, pepper, and water. Let everything simmer gently, strain it, cool it, and stash it in the refrigerator or freezer for whenever you need a boost of homemade flavor.
Best Chicken Parts for Chicken Stock
You have a few good options when making homemade chicken stock. This recipe uses a whole chicken, but you can also use leftover bones or chicken pieces depending on what you have.
- Whole chicken: Creates a classic, full-flavored stock and is the method used in this recipe.
- Roasted chicken carcass: A great way to use up leftovers from a roast chicken or rotisserie chicken.
- Chicken backs and necks: Budget-friendly and full of bones and cartilage, which help create richer stock.
- Wing tips: Small but flavorful, and a great addition if you save them from other recipes.
- Chicken bones: Leftover bones from roasted or cooked chicken can be saved in the freezer until you have enough for stock.
For the richest flavor, use a mix of bones, cartilage, aromatics, and herbs. The more bones and connective tissue you use, the more body your chicken stock will have.
Ingredients for Chicken Stock
This homemade chicken stock uses simple, classic ingredients that build a rich, savory base.
- Chicken: A whole chicken gives the stock body and flavor. You can also use chicken bones, backs, necks, wing tips, or a leftover roasted chicken carcass.
- Carrots: Add natural sweetness and depth.
- Celery: Gives the stock a classic savory flavor.
- Onion: Adds sweetness and aroma as it simmers.
- Garlic: Adds a deeper homemade flavor.
- Fresh dill: My favorite addition for a clean, cozy flavor that makes this stock extra special.
- Fresh parsley: Adds freshness and balances the richness.
- Kosher salt: Seasons the stock lightly. You can reduce or skip it if you prefer to control the salt later.
- Black pepper: Adds gentle warmth.
- Cold water: Use just enough to cover the chicken so the stock stays flavorful instead of diluted.
How to Make Chicken Stock
This easy chicken stock recipe is simple, cozy, and mostly hands-off. You’re really just simmering chicken, vegetables, garlic, herbs, and water until the liquid turns golden and flavorful. You can even use leftovers from this Easy Oven Roast Chicken.
- Add everything to the pot. Place the chicken, carrots, celery, onion, garlic, dill, parsley, salt, and pepper in a large stockpot or Dutch oven.
- Cover with cold water. Add just enough cold water to cover the chicken. Don’t overfill the pot, or the stock may taste weak.
- Bring to a gentle simmer. Heat over medium-high just until the water starts to bubble, then reduce the heat to low.
- Skim the foam. As the stock simmers, skim off any foam that rises to the surface. This helps keep the stock clearer.
- Simmer low and slow. Let the stock gently simmer for 1 to 3 hours, or up to 4 hours for deeper flavor. Avoid a rolling boil, which can make the stock cloudy and greasy.
- Strain the stock. Remove the large pieces of chicken and vegetables, then strain the liquid through a fine-mesh strainer into a large bowl or second pot.
- Cool and skim. Let the stock cool, then skim off the fat from the top before storing.
- Store or use. Use right away in soups, stews, sauces, gravy, or rice, or refrigerate or freeze it for later.
For the full ingredient list, exact measurements, and printable instructions, see the recipe card below.
What is Chicken Stock?
Chicken stock is the savory liquid that’s made by simmering chicken parts and chicken bones with aromatics like onions, celery, carrots and herbs. The flavor is concentrated by hours of cooking making the stock super versatile.
It can be eaten alone like a chicken consomme or a chicken bone broth but it’s most commonly used as a base for soup, stews and gravy.
Drinking Chicken Stock as a bone broth is actually quite healthy because it contains higher levels of vitamins and nutrients than chicken broth. Plus, making your own chicken stock is a great way to use up leftover vegetable scraps and a leftover chicken carcass from your rotisserie chicken.
Chicken Stock vs. Chicken Broth
Use chicken stock when you want a richer, more flavorful base for soups, stews, sauces, gravy, rice, risotto, or braised dishes. Chicken broth is usually lighter and can be great for sipping, but stock adds more body and depth when it is used as part of another recipe.
Kellie’s Tips for the Best Chicken Stock
A few simple tips will help you make clear, flavorful homemade chicken stock every time.
- Start with cold water. Cold water helps slowly draw flavor from the chicken, bones, vegetables, and herbs.
- Don’t add too much water. Use just enough to cover the chicken. Too much water can make the stock weak.
- Keep it at a gentle simmer. A slow simmer gives the stock better flavor and a cleaner texture.
- Avoid a rolling boil. Boiling too hard can make the stock cloudy or greasy.
- Skim the foam. Use a spoon to remove foam from the surface as the stock cooks.
- Simmer longer for deeper flavor. One hour will give you a lighter stock, while 3 to 4 hours creates a richer one.
- Strain well. A fine-mesh strainer helps remove the solids and keeps the finished stock smooth.
- Chill before skimming fat. The fat is easiest to remove once the stock has chilled and the fat has firmed up on top.
- Don’t worry if it gels. If your chilled stock turns jiggly or gelatinous, that means the bones released collagen. It will melt back into liquid when warmed.
Easy Flavor Variations
Want to change the flavor of your chicken stock? Try one of these simple variations.
- Use roasted chicken bones for a deeper, richer flavor.
- Roast wing tips or chicken backs before simmering for a more savory stock.
- Add cilantro if you plan to use the stock in tortilla soup, enchilada soup, or southwestern-style recipes.
- Add lemongrass for a lighter stock that works well in Thai-inspired soups.
- Skip or reduce the salt if you want more control when using the stock in other recipes.
- Add orange peel or lime for a bright citrus note.
- Add extra dill if you love that classic homemade chicken soup flavor.
How to Store Homemade Chicken Stock
Homemade chicken stock is perfect for making ahead and storing for later.
- Refrigerator: Store cooled chicken stock in an airtight container or mason jar in the refrigerator for up to 5 days.
- Freezer: Freeze chicken stock in freezer-safe containers, zip-top bags, silicone molds, or Souper Cubes for up to 3 months.
- Portioning tip: Freeze stock in 1-cup or 2-cup portions so it is easy to use in recipes.
- Label it: Mark each container with the date and amount of stock.
- Leave space: If freezing in jars or containers, leave room at the top so the liquid can expand.
- Skim the fat: After chilling, remove the fat layer from the top before using or freezing, if desired.
For batch freezing soups, stews, stocks, and broths, we love using silicone Souper Cubes for mess-free meal prep.
For batch freezing soups, stews, stocks and broths, we love using silicone Souper Cubes for mess free meal prep.
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Slow Cooker Chicken Stock
You can also make this chicken stock in a slow cooker.
- Add the chicken, vegetables, garlic, herbs, salt, pepper, and water to the slow cooker.
- Use enough water to cover the chicken, but don’t overfill.
- Cook on low for 8 to 10 hours.
- Strain the stock through a fine-mesh strainer.
- Cool completely, then skim off the fat.
- Store in the refrigerator or freezer.
Slow cooker chicken stock is a great option when you want to let it simmer overnight or while you’re busy during the day.
Instant Pot Chicken Stock
To make chicken stock in the Instant Pot, use the same basic ingredients but be careful not to fill the pot past the max fill line.
- Add the chicken, vegetables, garlic, herbs, salt, pepper, and water to the Instant Pot.
- Secure the lid and set the valve to sealing.
- Cook on high pressure for 45 minutes.
- Let the pressure release naturally.
- Strain the stock through a fine-mesh strainer.
- Cool completely, skim off the fat, and store.
The Instant Pot is a faster way to make homemade chicken stock when you don’t have several hours for stovetop simmering.
Recipes Using Chicken Stock
Homemade chicken stock adds rich flavor to so many recipes. Use it anywhere you want a savory, homemade base.
- Soups: Chicken noodle soup, chicken soup, creamy chicken tortellini soup, and chicken vegetable soup.
- Stews: Chicken stew, pot pie soup, white chicken chili, and hearty cold-weather meals.
- Sauces and gravy: Pan sauces, homemade gravy, cream sauces, and casseroles.
- Rice and grains: Parmesan Risotto, rice pilaf, stuffing, and savory grains.
- Braises: Braised chicken, vegetables, or one-pot dinners.
This is the same stock I use in The Best Homemade Chicken Soup, EVER, and it’s also fantastic in Creamy Tuscan Chicken Tortellini Soup, White Chicken Chili, and easy Chicken Noodle Soup.
If you’re looking for a Beef Stock recipe, this one is simple and fantastic!
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Chicken Stock Recipe
Equipment
- 1 stock pot
- chef's knife
- cutting board
- fine mesh sieve
- storage containers
Ingredients
- 5 pound whole chicken, I use a 4-5 pound roasting chicken
- 2 sweet onion, or yellow onion, cut in quarters
- 1 bulb garlic, cut in half horizontally
- 3 medium carrots, or 2 large carrots, cut into 2 inch pieces
- 2 celery stalks, cut into 2 inch pieces
- 3 dill sprigs
- 3 parsley sprigs
- 3 tablespoons kosher salt
- 3 tablespoons fresh ground pepper
- 5 cups water, or more as needed to just cover the chicken without overfilling the pot
Instructions
- In a large heavy bottom stock pot or dutch oven, place the chicken breast side up and cover with all the vegetables, garlic and herbs. Season with the salt and pepper.
- Add the water to the pot just to cover the chicken, do not overfill or it will dilute the flavor of the stock.
- Bring the water to a boil over medium-high heat, then immediately reduce the heat to low. Keep the stock at a gentle simmer, not a rolling boil, for 1 to 3 hours. The longer it simmers, the more concentrated the flavor will be.
- When the stock is done, remove the chicken parts and large pieces of vegetables using a metal slotted spoon.
- Pour the remaining mixture through a fine mesh sieve or strainer into a large bowl and allow to cool to room temperature. Skim some of the fat off the top of the stock and transfer to storage containers.
- Use as needed in recipes calling for stock.
Notes
- The stock can be stored in airtight containers in the refrigerator for up to 5 days or frozen for up to 3 months.
- Homemade chicken stock may become gelatinous after chilling. This is normal and comes from collagen in the bones. It will melt back into liquid when heated.
- Chicken options: This recipe works with a whole chicken, leftover roasted chicken bones, chicken backs, wing tips, or a rotisserie chicken carcass.
- Slow cooker option: Add the ingredients to a slow cooker and cook on low for 8 to 10 hours. Strain, cool, skim the fat, and store.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Yes. A rotisserie chicken carcass is a great way to make chicken stock and reduce waste. Remove most of the meat first, then simmer the bones, skin, vegetables, herbs, and water.
Yes. Save leftover chicken bones, backs, necks, and wing tips in the freezer until you have enough to make stock.
Yes. Add the chicken, vegetables, herbs, and water to a slow cooker and cook on low for 8 to 10 hours. Strain, cool, skim the fat, and store.
Gelatinous stock is normal. It means the bones released collagen while simmering. The stock will melt back into liquid when heated.
You can, but it will not have much flavor left after simmering for hours. Most of the flavor has gone into the stock, so the meat is usually best discarded or used only in strongly seasoned dishes.
Homemade chicken stock lasts up to 5 days in the refrigerator or up to 3 months in the freezer.
I make this chicken soup all the time in colder weather . Yes the boiled chicken is delicious to eat for myself and wonderful for my dog. The vegetables and greens are wonderful to eat as well . I do remove all skin before boiling the chicken so there is no fat. And it does not take 3 hours or more to cook. It is ready to eat in 2 hours for sure. Add noodles separately cooked and the best chicken soup in cold weather . Cannot make chicken soup without fresh dill and we eat it too especially my dog because it is so healthy
I’m so happy you enjoyed it! We also use this for a chicken based soups all winter long, as well as, our chicken soup that does have a healthy amount of dill in it!
I love making my own chicken stock. Aside from sofrito its one of those things I refuse to live without. Need to try it with dill.
There is nothing better than homemade chicken stock. This looks perfect.
I agree! Thank you!