Homemade Chicken Stock

One large jar and one small jar of chicken stock on a white background.

5 from 4 votes

Steeped with fresh herbs, garlic, onion and leeks this versatile (and simple to make) chicken stock is a great way to add depth and flavor to soups, stews and so many other dishes.

Prep Time15

Cook Time4

Course: How To, Soup

Cuisine: American, French

Servings: quarts

Calories: 411kcal

Author: Leigh Anderson

Ingredients

4 lbs chicken bones or bone-in chicken pieces wings, legs, feet, necks or carcasses
2 whole onions peeled and quartered
2 heads garlic halved crosswise
2 large carrots peeled and halved
2 stalks celery halved
2 leeks halved lengthwise and rinsed well
5 sprigs fresh thyme or rosemary or 1 tbsp dried
1 tbsp whole black peppercorns or 1 tsp ground pepper
2 bay leaves
2 tbsp kosher salt
6-8 quarts water

Instructions

Place the chicken bones, onion, garlic, carrots, celery, leek, peppercorns, bay leaves, thyme and salt in a large stockpot. Note: if substituting dried herbs, wait to add them in until the final 30 minutes of cooking.
Fill the pot with water and bring to a low boil over medium heat. Skim any foam that rises to the top of the stock.
Reduce the heat to low and simmer, covered for at least 4 hours or up to 8. Check every so often to make sure it's still sitting at a low simmer, skim and discard any foam that rises to the surface. Note: a low simmer looks like a few small bubbles rising to the surface every few seconds. Little to no movement in the broth itself. Surface is mostly still. Wisps of steam rising from the surface.
Strain the stock through a fine-mesh sieve. Let the stock cool slightly, then ladle into containers and refrigerate or freeze.

Notes

Ingredient Notes and Substitutions:

- Chicken Bones: The best types of chicken bones for chicken stock are those that are high in collagen and connective tissue. These bones will give your stock a rich, flavorful, viscous broth. Some of the best types of chicken bones for stock include: wings, backs (or carcasses), feet, necks and legs. I usually pick up a variety of wings, legs and feet. If you don’t see these items in your grocery store meat case – ask the butcher. They likely have chicken feet, necks and carcasses available but not on display.
- Fresh vs. Dried Herbs: I prefer the flavor of fresh herbs but in a pinch, dried works too. If you plan to substitute dried herbs, wait to add them in until the final 30 minutes of cooking.

Storing and Re-heating Leftovers:

- Storing Chicken Stock: Leftover chicken stock will last for up to 4 days in in the refrigerator, or up to 4 months in the freezer.
- Freezing Instructions: Cool the stock completely then pour it into freezer-safe containers, leaving about 2 inches of headspace at the top to allow for expansion. Seal the container tightly and freeze. If you freeze the stock while it’s still hot, it could break down the proteins and make the stock cloudy. When you’re ready to use the frozen stock, defrost it in the refrigerator overnight.

Nutrition