Chicken Stock Recipe

Chicken Stock in a china serving bowl on a saucer.

4 from 1 vote

This homemade chicken stock is rich, golden, and full of cozy flavor from chicken, carrots, celery, onion, garlic, fresh herbs, and dill. Simmer it low and slow on the stovetop, then strain and store it for soups, stews, sauces, gravy, rice dishes, and easy meal prep. Make a big batch and freeze it so you always have flavorful chicken stock on hand.

Prep Time5

Cook Time3

Total Time3 5

Course: Soup

Cuisine: American

Servings:

Author: Kellie

Cost: $8

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