Homemade Chicken Stock. Easy, frugal, and utterly delicious!
There’s something magical about making homemade chicken stock. Or broth. Turns out they are actually different things. For better or for worse, I use broth and stock interchangeably. At the end of the day, it probably doesn’t matter. It might just look like some liquid in a jar, but guys…? It’s much, much, more than that. You’re making SOMETHING out of (practically) nothing. Or nothing edible anymore, anyways.
In my opinion, homemade chicken stock is one of the easiest things you can make. All it takes is chicken bones and/or a carcass, vegetables and/or vegetable scraps, water, and a crock pot. And time! Let this simmer for as long as you can. Everything used for this homemade chicken stock is something I would otherwise be throwing away so this recipe is also crazy frugal. That’s all well and good, but the deliciousness of this homemade stock is something that cannot be understated. It’s wayyy better than anything you could buy at the store. It’s absolutely delicious. Whether you use it as the base for soup, for adding flavor to rice, in sauces, or even just sipping by itself (yup!), this homemade chicken stock is the BEST.
Please start saving your veggie scraps (I just save mine in a gallon size ziptop bag in the freezer) so you can try this recipe asap! Then, when your bag is full, just roast a chicken or buy a rotisserie chicken so you can make your own homemade chicken stock. It’s one of my freezer essentials and I use it alllll the time. Enjoy!!
one year ago: Simple Sheet Pan Chicken Fajitas
two years ago: Apple Cranberry Relish Salad
three years ago: Chewy Ginger Cookies
four years ago: Sweet Potato Chorizo Chile Mac
five years ago: Chicken Tinga Tacos
six years ago: Crock Pot Cran-Apple Sauce
seven years ago: Chicken and Wild Rice Soup
Easy Homemade Chicken Stock
- bones and carcass from 1 roasted chicken (homemade or store-bought rotisserie)
- note: for food safety reasons, carve the chicken before serving… do not use bones that have been on a plate in your stock
- 1 gallon-sized bag full of vegetable scraps, saved over time in the freezer… basically the stuff you would otherwise throw away such as:
- carrot ends and peels
- onion ends and skins
- garlic skin
- celery ends and leaves
- bell pepper pieces
- stems or ends of herbs, green onions, or mushrooms
- apple cores
- citrus rinds
- don’t include: lettuces/greens, cruciferous vegetables (broccoli, cauliflower, cabbage, brussels sprouts) or anything dirty or moldy… but veggies past their prime are totally fine!
- splash of vinegar
- freshly ground pepper and salt
- dried herbs as desired: parsley, thyme, basil, oregano, bay leaves, etc.
Place chicken bones and carcass at the bottom of a large crockpot. Cover with veggie scraps. Add a splash of vinegar, a generous amount of freshly ground pepper and salt, and some dried herbs if desired. Fill crockpot nearly to the top with water, then cover and cook on low for at least 8 hours, preferably 12 or more.
At the end of the cooking time, unplug and remove lid. Allow to cool briefly, then skim off any film or foam. Use a fine mesh strainer set over a bowl or liquid measuring cup to strain out solids to discard. You can strain again with cheesecloth for clearer stock, if desired.
At this point, you have two options:
- Divide into desired portion-sized containers – I like using half pint and pint mason jars – allow to cool completely, then refrigerate or freeze. If freezing stock, be sure to leave head space so the jars don’t break. With this method, each jar will have a layer of thickened chicken fat on top that you can use or discard when you use the stock. The jars may also have some residue or grittiness at the bottom of them, as well.
- Cover and refrigerate bowl(s) of stock overnight. Scrape the thickened chicken fat off the stock and discard/save as desired, then divide into desired portion-sized containers and freeze. This method eliminates most of the excess fat and residue or grittiness, as most of it rises or falls and can be discarded before freezing.
Stock can be frozen indefinitely, but should be used within a week if refrigerated.
There are lots of ideas online for alternate freezing methods based on your cooking needs, freezer space, etc. such as: in plastic ziptop bags, ice cube trays, or muffin tins (maybe even try the silicone ones!).
To defrost half pint or pint sized glass jars of stock, it is easiest to defrost in the refrigerator for 8-12 hours before use. If you need it sooner, submerge in a bowl of cold water (hot can make frozen containers crack!) until you can defrost it enough to transfer to your pot to melt all the way. Or remove lid and microwave jar on 50% power until you can pour it out.
This stock is not concentrated per se, but I do find it to be more flavorful than store-bought broth or stock. So I often will use a little less in recipes and make up the difference with water. Experiment to find what works for you!