The secret to a “well-stocked” kitchen, Homemade Chicken Stock. Up your cooking game with a supply of this easy, tasty, golden chicken stock and boost the flavor of all your home cooked meals. You’ll never buy store stock again.

Chicken Stock in a china serving bowl on a saucer.

This is the one ingredient I can’t ever get enough of. Every chicken soup, stew or sauce that calls for chicken stock starts with this recipe. I “stock”pile it. I try my best to always have it available but occasionally, I’ll have to use that stuff in a box.

Grocery store chicken stock just doesn’t compare to a homemade stock for your favorite soup recipes. Plus, your house smells amazing while it’s simmering on the stove for hours. It’s one of those things I like to make when it’s cold and rainy. It’s where comfort food begins. It’s what you throw on the stove when you want people to think you’re slaving away on something incredible but really, you’re boiling chicken here.

The best news is, you probably have the ingredients on hand right now, except, maybe, for the fresh dill. I rarely have dill just lying around, it has a short shelf-life. It gets wilted and slimy in less than 5 days, I can’t seem to get it to last much longer without freezing it. It’s just not the same after that. Carrots, celery, garlic, onions, fresh herbs and chicken. It doesn’t get much simpler than that. Clean eating at its finest.

How To Make Chicken Stock

This easy chicken stock recipe is simple to make and works great if you have random chicken pieces or leftover bones from your Easy Oven Roast Chicken. You’re really just tossing everything into a large pot and then letting it mellow over a gentle simmer for a few hours.

  1. Place the whole chicken, vegetables, herbs and garlic in a large stockpot.
  2. Fill the pot with cold water until just covering the chicken. 
  3. Simmer the chicken for up to 4 hours over low heat, skimming the surface to remove the foam periodically.
  4. Strain the chicken stock through a fine-mesh strainer over a large bowl or second stock pot and allow it to come to room temperature. Skim off any excess fat and store in an airtight container until ready to use.

Although tempting as it may seem, don’t try to reuse the chicken meat, the cooking process is going to deplete the meat of all it’s flavor. Plus, boiled chicken. Don’t try it.

I do give it to the dog on occasion but most of the time it’s a sacrificial chicken. It’s taking one for the team. Really. Kinda wasteful some would say but once you taste this liquid gold you will quickly feel the guilt melt away.

For the full ingredient list and instructions, see the recipe card below.

Chicken Stock ingredients in a pot with water.

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

Chicken Stock is usually made from both the meat and bones of the chicken while chicken broth is usually made mostly from the meat. Chicken Stock has a heartier, richer flavor because of the gelatin produced from the inclusion of raw bones during the cooking process. 

You can use chicken stock and chicken broth interchangeably but I prefer using stock over chicken broth because it has much more flavor.

Chicken stock in a compote dish with parsley on top.

Tips for the Best Chicken Stock

There are several variations you can try with your chicken stock to mix up the flavor. 

  • Using up a leftover roasted chicken for the stock really intensifies the flavor because the roasting process amplifies the tastiness of the chicken stock.
  • You can also roast chicken wing tips and chicken backs to create a flavorful base for making your stock.
  • Add in aromatics like cilantro for a southwestern flair or lemongrass for a Thai twist to your chicken stock.
  • Skip the kosher salt if you’re sensitive to sodium.
  • Add in orange peels or lime for a hit of citrus.

How to Store Homemade Chicken Stock

Leftover Chicken Stock can be safely stored in the refrigerator secured in an airtight container or mason jar for up to 5 days.

You can freeze homemade chicken stock in a freezer safe container or zip-top bag for up to 3 months.

For batch freezing soups, stews, stocks and broths, we love using silicone Souper Cubes for mess free meal prep.

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Recipes Using Chicken Stock

This is the same stock I used in The Best Homemade Chicken Soup, EVER, and that’s why it’s the best homemade chicken soup, ever. We also use it in so many other recipes like this Creamy Tuscan Chicken Tortellini Soup and this creamy White Chicken Chili. 

It’s also fantastic for this easy Chicken Noodle Soup!

If you’re looking for a Beef Stock recipe, this one is simple and fantastic!

Want to see what else we’re cooking up? Be sure to follow us over on Instagram!

Chicken Stock in a china serving bowl on a saucer.

Get the Recipe: Chicken Stock Recipe

Yield: 24
Prep Time: 5 minutes
Cook Time: 3 hours
Total Time: 3 hours 5 minutes
This homemade chicken stock is proof that from scratch is always best. Stock up and freeze to have on hand all winter!
4 from 1 vote
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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 to just cover the chicken fully

Equipment

  • 1 stock 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.
  • Fill the pot with water just covering the chicken. Do not overfill the pot or it will dilute the flavor.
  • Bring the water to a boil over medium-high heat and then turn the heat down to low. Allow the stock to simmer for 1-3 hours. The longer you allow it to simmer the more concentrated the flavor will be. Longer is better.
  • 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 refrigerated up to 2 days or frozen for up to 3 months.
Serving: 0g, Calories: 112kcal, Carbohydrates: 3g, Protein: 9g, Fat: 7g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.04g, Cholesterol: 34mg, Sodium: 917mg, Potassium: 164mg, Fiber: 1g, Sugar: 2g, Vitamin A: 1377IU, Vitamin C: 3mg, Calcium: 20mg, Iron: 1mg
Author: Kellie
Course: Soup
Cuisine: American