Best Homemade Chicken Stock (A Nutrient-Rich Base)

Immerse yourself in the art of foundational cooking with this Homemade Chicken Stock, a rich and savory elixir that will elevate your dishes to new heights. Begin by roasting chicken bones to golden perfection, their caramelized surfaces promising deep flavor. In a pot, combine the bones with aromatic vegetables—onions, carrots, and celery—adding in a bouquet garni of herbs. Cover with water, bringing the mixture to a gentle simmer. Over hours, the ingredients meld together, creating a golden liquid rich in nutrients and flavor. Strain and use as a base for soups, stews, or sauces, for a homemade touch that’s leagues above store-bought.

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Savor the soul-soothing power of homemade chicken stock, a kitchen essential whisked from ordinary ingredients into culinary gold. Every cook’s secret weapon elevates dishes to gourmet heights, brimming with flavor that no store-bought version can emulate. 

Homemade Chicken Stock

Each simmering pot whispers tales of cherished family recipes, infusing your home with comfort. This liquid treasure imparts a depth to make taste buds dance, crafted from humble chicken bones, fragrant herbs, and hearty vegetables. It’s more than food; it’s a heartwarming journey through culinary traditions, with a touch of home in every spoonful. 

Master this liquid gold, and unlock the key to extraordinary meals. Unleash its potential in your kitchen, and be amazed as it transmutes simple meals into delicacies. This homemade chicken stock recipe is an ode to authenticity, a tribute to home cooking, and a testament to flavor’s profound power. 

Dive into this culinary adventure and transform your cooking forever.

What Is Homemade Chicken Stock?

Homemade chicken stock is a flavorful liquid derived from simmering chicken bones, vegetables, and herbs over time. This process extracts the rich, nutritious essence from the ingredients, creating a versatile base for numerous dishes. 

Ideal for soups, stews, sauces, and more, it boasts an unmatched depth of flavor. With its ability to enhance the taste of your meals, the homemade chicken stock stands as a testament to the power of slow, patient, and mindful cooking.

History Of Homemade Chicken Stock Recipe

Making chicken stock is as old as cooking, tracing back to our earliest culinary endeavors. Ancient civilizations understood the value of using every part of the animal, including bones and scraps. It makes the stock a perfect blend of resourcefulness and flavor enhancement. 

With the rise of French cuisine in the 17th century, stocks, including chicken, became fundamental in defining gourmet cooking. These ‘fonds de cuisine,’ or ‘foundations of cooking,’ were essential for creating rich, complex flavors. 

Today, homemade chicken stock continues to hold a cherished place in home kitchens and gourmet restaurants worldwide.

Interesting Facts About Homemade Chicken Stock Recipe

  • Nutrient-Rich: When bones simmer for hours, they release beneficial nutrients such as collagen, amino acids, and minerals into the stock, adding nutritional value beyond flavor.
  • Zero-Waste Cooking: Making chicken stock promotes sustainable cooking. It’s a great way to reduce kitchen waste and utilize everything using leftover chicken bones, vegetable scraps, and herbs.
  • Versatile in Use: Its versatile nature allows chicken stock to enhance various dishes, from soups and stews to risottos and sauces.
  • Culinary Variations: Many global cuisines have their unique versions of chicken stock. For example, in Asian cooking, ingredients like ginger and star anise might be added for extra flavor.
  • Preservation Method: Before refrigeration, making stocks was a preservation method. The process extracts and conserves the flavors and nutrients from ingredients that would otherwise spoil.
  • Economic: Homemade chicken stock is often more cost-effective than store-bought versions, providing a high-quality base for many meals from a single batch.
  • Improves Digestion: The collagen in homemade chicken stock is thought to help seal and heal the gut lining, aiding digestion.

What Makes Homemade Chicken Stock Special?

  • Unmatched Flavor: The homemade version offers a depth of flavor that surpasses any commercial alternative. You have complete control over the ingredients, allowing for a tailor-made taste that perfectly suits your palate.
  • Nutritional Benefits: Simmering bones and vegetables over time releases beneficial nutrients like collagen, amino acids, and minerals, making homemade chicken stock a healthy choice.
  • Zero-Waste Philosophy: Using leftover chicken bones, vegetable peels, and herb scraps, homemade chicken stock embodies a sustainable, waste-reducing approach to cooking.
  • Versatility: Homemade chicken stock is a superb base for a wide range of dishes, from soups and stews to sauces and risottos, allowing culinary creativity.
  • Cost-Effective: Creating your stock is an economical choice. It yields multiple servings from ingredients that might otherwise be discarded, providing excellent value.
  • Preservative-Free: Unlike some store-bought stocks, homemade versions are free from artificial preservatives and additives, offering a cleaner, more natural option.
  • Culinary Satisfaction: Making homemade chicken stock imparts a sense of accomplishment and connects you with centuries-old culinary traditions, enhancing the overall cooking experience.
Homemade Chicken Stock

Ingredients List

Chicken necks and backs3 lbs
Large onion, skin on, sliced into segments1
Carrots, cut into chunks2
Celery, cut into chunks1 stalk
Garlic cloves, peeled2
Fresh thyme, chopped sprigs4 sprigs
Bay leaf1
Cold water3 quarts

Ingredient Tips

  • Chicken Bones: Use a mixture of bones, joints, and wings for a balanced flavor profile. Roasting the bones beforehand can also enhance the richness of your stock.
  • Vegetables: Classic stock vegetables are carrots, celery, and onion. Don’t peel them – the skins add flavor and nutrients. You can also use vegetable scraps for added sustainability.
  • Herbs & Spices: Parsley, thyme, and bay leaves are common choices. Peppercorns add a nice heat. Feel free to experiment with your favorites.
  • Acidity: A dash of acidity from vinegar or wine helps extract bone collagen and nutrients. Don’t worry about the sour taste – it will dissipate during cooking.
  • Water: Use enough cold water to cover the ingredients. Too much can dilute the flavor, while too little may not extract all the nutrients.
  • Avoid Salt: Leave the salting for when you use the stock in recipes. This ensures you don’t over-season your final dish.
  • Freshness: While using leftover bones and vegetable scraps, ensure they are fresh to avoid off flavors. Freeze them if you’re not using them immediately.
  • Straining: Once the stock is ready, strain it through a fine-mesh sieve to remove solids for a clear and clean stock.

Can You Vary The Recipe With Other Ingredients? 

You can customize the homemade chicken stock recipe according to various dietary requirements and preferences:

  • Keto/Paleo/Whole30/Gluten-Free: The traditional homemade chicken stock recipe naturally aligns with Keto, Paleo, Whole30, and Gluten-Free diets. Just be cautious with your choice of vegetables and ensure any add-ins or seasonings comply with your diet.
  • Vegetarian: Substitute the chicken bones with more vegetables for a vegetarian variation. You should use a wider variety of vegetables to develop a more complex flavor. Mushrooms, tomatoes, and bell peppers can add depth.
  • Vegan: For a vegan stock, follow the vegetarian advice but also consider adding some umami-rich ingredients such as seaweed or miso paste to mimic the depth of flavor typically provided by the chicken.
Homemade Chicken Stock

Recipe Directions

  • Heat oil in a large stockpot over medium heat. Brown chicken in batches and set aside.
  • Sauté onion and carrots until tender.
  • Return chicken to the pot, add remaining ingredients, and boil.
  • Reduce heat, and simmer for 30 minutes. Skim off any foam.
  • Remove chicken, debone when cool, and return bones and skin to the pot.
  • Bring stock to a boil slowly, then reduce heat and simmer for 3-4 hours.
  • Strain stock through a cheesecloth-lined colander and discard solids.
  • If used immediately, skim off fat. Otherwise, cool, chill and remove the fat before use. Stock can be refrigerated for up to 3 days or frozen for 4-6 months.
Homemade Chicken Stock

Variations, Add-Ons And Toppings

  • Variations

Experiment with different proteins like beef or pork bones. Vegetarians can substitute a variety of vegetables and mushrooms for hearty vegetable stock.

  • Herbs & Spices

Try different combinations of herbs and spices. Rosemary, sage, or even a bit of turmeric can give your stock a unique twist.

  • Umami Boost

Add a splash of soy sauce or a spoonful of miso paste for an umami boost.

  • Spicy Kick

Love a spicy kick? Add some chili flakes or whole fresh chili during the simmering process.

  • Asian-Inspired

For an Asian-inspired stock, add ingredients like star anise, ginger, and lemongrass.

  • Add-Ons

Once the stock is prepared, it serves as a base for numerous soups. Add in noodles, rice, vegetables, or leftover chicken meat for a filling soup.

  • Toppings

Garnish your final soup with fresh herbs, a swirl of cream, a squeeze of lemon, or a sprinkle of cheese. A dash of olive oil or crunchy croutons also adds texture and flavor.

Scaling The Recipe

Scaling a homemade chicken stock recipe is relatively straightforward:

Scaling Up

  • To increase the stock quantity, multiply the ingredients’ quantities. If you double the amount of chicken bones, for example, also double the amount of vegetables, herbs, and water. 
  • However, ensure your pot is large enough to accommodate the increased volume while ensuring that the ingredients are covered by water, not drowned.

Scaling Down

  • If you want to make less stock, reduce the quantities of all ingredients proportionally. Keep the chicken bones, vegetables, herbs, and water ratio consistent to maintain the flavor profile. 
  • Remember, your goal is to have enough water to cover the ingredients, creating a rich, concentrated stock.

What Is Used For Garnishing Homemade Chicken Stock?

While homemade chicken stock typically isn’t garnished as it serves as a base for many dishes, you can certainly add garnishes to enhance flavor, texture, and visual appeal when used in a soup or dish. Here are some ideas:

  • Fresh Herbs: Parsley, cilantro, chives, or dill can be finely chopped and sprinkled on top for fresh flavor and color.
  • Lemon Zest or Juice: A bit of grated lemon zest or a squeeze of lemon juice can brighten the dish and complement the rich flavors of the stock.
  • Olive Oil: A drizzle of good-quality olive oil adds a touch of richness and a glossy finish.
  • Grated Cheese: A sprinkling of grated cheese like Parmesan can add a savory touch to a warm, comforting soup from your stock.
  • Croutons: For texture contrast, add some homemade croutons. They offer a crunchy element and can be flavored to match the profile of your dish.
  • Seeds or Nuts: Toasted pumpkin seeds, sesame seeds, or slivered almonds add a delightful crunch and a nutritional boost.
  • Cream or Yogurt: A swirl of cream or a dollop of yogurt can add a creamy element, enhancing the soup’s mouthfeel and visual appeal.
Homemade Chicken Stock

Can I Make The Soup In A Slow Cooker Or Instant Pot?

Absolutely! Both slow cookers and Instant Pots are excellent tools for making soup or chicken stock. They allow for slow, even cooking, essential for extracting flavor and ingredient nutrients.

Slow Cooker

  • Just follow the same basic steps. Add your chicken, vegetables, and herbs to the slow cooker, cover with water, and set it to low. Allow it to simmer for 6-8 hours or even 24 hours for a richer stock. Once done, strain and store as usual.

Instant Pot

  • You’ll need less time if you’re using an Instant Pot or any other pressure cooker. Place all ingredients in the pot, cover with water (but do not exceed the maximum fill line), and seal the lid. Use the manual setting and set it to high pressure for 45 minutes. Let the pressure release naturally before opening—strain and store as directed.

Can I Use Store Broth, Or Should I Make My Own?

While homemade chicken stock is considered superior due to its depth of flavor, customizable ingredients, and absence of additives or preservatives. Using store-bought broth is viable, particularly when time or resources are limited.

Store-bought broth can be a convenient choice for quick meals and recipes that don’t rely heavily on the stock for their flavor profile. It’s also a handy pantry staple for emergencies.

Can I Use Different Types Of Meat/Fish/Pasta/Vegetables For The Homemade Chicken Stock?

You can diversify your stock’s flavor profile by using different types of meat, fish, pasta, or vegetables. Here are some variations:

  • Meat: While chicken is the classic choice, you can also make stock using beef, pork, or even lamb bones. Each type of meat will lend a unique flavor to the stock.
  • Fish: Fish bones and heads can make a delicate, flavorful fish stock, often used in seafood soups and chowders. Do note that fish stock typically cooks much faster than meat-based stock.
  • Pasta: Pasta isn’t typically used in stock-making, but cooked pasta can be added to soups made with your homemade stock. Small types like orzo or pastina work well.
  • Vegetables: Feel free to experiment with different vegetables. Aside from the traditional carrots, celery, and onions, you could add leeks, tomatoes, bell peppers, or mushroom stems for a deeper flavor. Try roasting the vegetables first to enhance their sweetness for a unique twist.
Homemade Chicken Stock

Success Tips – Tips And Tricks For Making Homemade Chicken Stock 

Certainly, here are some handy tips and tricks for creating a flavorful homemade chicken stock:

Prepping Tips

  • Quality Ingredients: Choose high-quality, fresh ingredients for the best results. Remember, the flavor of the stock will heavily rely on the ingredients you use.
  • Roast Bones: Roasting the bones before simmering can intensify the flavor of your stock. It also gives the broth a beautiful golden color.
  • Save Scraps: Save and freeze scraps like chicken bones, vegetable peels, and leftover herbs. When you have enough, use them to make your stock.
  • Acid: Adding a bit of acid (like vinegar or wine) can help extract collagen and minerals from the bones, increasing the nutritional value of your stock.

Cooking Tips

  • Don’t Boil: Keep your stock at a gentle simmer. Boiling can make the stock cloudy and may result in a bitter flavor due to the breakdown of fats and proteins.
  • Skim the Foam: As your stock simmers, a foam may rise to the surface. Skim this off for a clearer, cleaner-tasting stock.
  • Slow and Steady: Allow your stock to simmer for several hours to extract the maximum flavor and nutrients from the ingredients. A slow cooker can be particularly handy for this.
  • Straining: Strain your stock through a fine-mesh sieve or cheesecloth to remove solids. For an even clearer broth, strain it twice.
  • Cooling and Storing: Store your stock quickly in the refrigerator. If desired, you can remove the layer of fat that solidifies at the top for a leaner broth or use it for extra flavor in your recipes.
Chicken soup

Nutritional Values

The nutritional values of homemade chicken stock vary greatly based on the ingredients used. This stock is also rich in minerals like calcium, potassium, and magnesium. Please note that these values are estimates and fluctuate depending on your recipe and the chicken parts used. 

Always calculate nutritional values based on your precise ingredients for an accurate measure.

What Are The Total Calories In The Soup?

The total calories in a soup made with homemade chicken stock can greatly vary depending on the specific ingredients and quantities used in the recipe. However, if we consider a basic chicken soup made with chicken stock, vegetables (like carrots, celery, and onions), and chicken, a typical serving might have around 100-150 calories. 

This estimate can change by adding ingredients like noodles, cream, or additional proteins.

Dietary Restrictions Of Homemade Chicken Stock

Homemade chicken stock is quite versatile and can be adapted to suit various dietary restrictions with some adjustments:

  • Gluten-Free: Standard homemade chicken stock is typically gluten-free, made with chicken, vegetables, and herbs. However, always ensure that any added seasoning or bouillon cubes are gluten-free.
  • Keto and Low-Carb: Chicken stock is suitable for keto and low-carb diets. It’s high in protein and low in carbs. Just be cautious with any additions like starchy vegetables or noodles.
  • Paleo and Whole30: Homemade chicken stock aligns well with Paleo and Whole30 diets, as long as all ingredients are compliant. Avoid adding any non-compliant seasonings or additives.
  • Dairy-Free: Traditional chicken stock is dairy-free. If using the stock as a base for other recipes, ensure this remains the case.
  • Vegetarian/Vegan: Standard chicken stock is unsuitable for vegetarian or vegan diets. However, you can make vegetable stock using the same method, substituting chicken with various vegetables and herbs.

Health Benefits Of Homemade Chicken Stock

The homemade chicken stock boasts several health benefits attributed to its nutrient-rich ingredients:

  • Rich in Nutrients: It’s packed with protein, vitamins, and minerals from chicken and vegetables. This nutrient-dense elixir can contribute to overall wellness.
  • Hydration: Stock is high in water content, aiding in hydration. It’s an excellent way to boost fluid intake, especially during illness.
  • Joint Health: When made with bones, homemade chicken stock is rich in collagen and other compounds like glucosamine and chondroitin, which may promote joint health.
  • Gut Health: The gelatin in the stock is said to be beneficial for gut health, as it may support the integrity of the gut lining.
  • Low in Calories: Chicken stock is generally low in calories and can be a good choice for those managing their caloric intake.
  • Immune Support: There’s a reason chicken soup is often served during illness. The hot liquid can help soothe a sore throat, and the nutrients may support immune function.
  • Customizable: Making your stock allows you to control the ingredients and their quality. You can avoid additives, preservatives, and high sodium levels often found in store-bought versions.

Nutrition Table

Nutrition Table

How Can I Make Homemade Chicken Stock Lower In Sodium? 

Reducing sodium in your homemade chicken stock is quite simple. It has the added benefit of giving you control over the saltiness in your final dishes. Here are a few tips:

  • Don’t Add Salt: The simplest way to reduce sodium is to avoid adding salt during the stock-making process. You can season the stock later when you use it in other recipes, which allows you to control the sodium level more precisely.
  • Use Fresh Ingredients: Make sure to use fresh ingredients rather than canned or prepackaged ones, as these often have added salt for preservation.
  • Rinse Well: If using pre-cooked chicken, rinse it well to remove any excess salt before adding it to the stock.
  • Flavor with Herbs and Spices: Use a variety of herbs and spices to flavor your stock. This can make up for the flavor that salt usually provides.

How Can I Make Homemade Chicken Stock Lower In Sugar?

Homemade chicken stock naturally contains minimal amounts of sugar, mainly derived from the vegetables used in the recipe. However, if you want to reduce the sugar content further, consider the following tips:

  • Choose Vegetables Wisely: Some vegetables, like carrots and onions, contain natural sugars. Using them sparingly or opting for low-sugar vegetables can help.
  • No Added Sugars: Ensure no added sugars or sweeteners are in any of your ingredients. This includes some broths, bouillons, or seasonings.
  • Use Fresh Ingredients: Fresh ingredients are less likely to contain added sugars than canned or prepackaged options.
soup lover

How To Serve Homemade Chicken Stock At Its Best?

Homemade chicken stock is incredibly versatile and can be used in various dishes. Here’s how you can serve it best:

  • Soup Base: It forms an excellent base for a variety of soups. Add noodles, vegetables, protein, and garnishes to create a wholesome meal.
  • Sauces and Gravies: Use it as a base for sauces and gravies to enhance their flavor profile.
  • Cooking Liquid: It’s a wonderful cooking liquid for grains like rice, quinoa, or braising meats and vegetables.
  • Stews and Casseroles: Use your homemade stock to add depth to stews, casseroles, and slow-cooker meals.
  • Risottos: Using homemade stock in risottos imparts a richness that makes these dishes special.
  • Steamed Dishes: Steaming dishes like dumplings in chicken stock can elevate their flavor.
  • Reheat Leftovers: Using stock to reheat leftovers can reintroduce moisture and flavor.
  • Drink Straight: Some people enjoy it heated and served as a comforting, savory drink, perhaps with salt, pepper, and herbs.

Perfect Side Dishes To Complement Homemade Chicken Stock Recipe

The perfect side dishes to complement a homemade chicken stock recipe depend on the final dish where the stock is used. Here are some ideas based on popular dishes:

  • Chicken Soup: Serve with warm, crusty bread or a fresh, crisp salad for a comforting, balanced meal.
  • Risotto: A side of roasted or steamed vegetables or a light, leafy green salad can complement the creamy richness of a risotto made with homemade chicken stock.
  • Stew: If the stock is in a hearty stew, consider a side of mashed potatoes, a chunk of baguette, or even a simple white or brown rice to soak up the delicious flavors.
  • Noodle Soup: If you’re using the stock for a noodle soup, steamed dumplings or spring rolls could make for a satisfying meal.
  • Sauces and Gravies: If the stock is used in a sauce or gravy accompanying meat, a side of steamed vegetables or a mixed salad can provide a refreshing contrast.
soup lover

How Long Can We Store Homemade Chicken Stock?

Properly stored, homemade chicken stock can last:

  • In the refrigerator: It can be safely stored for 4-5 days.
  • In the freezer: It can last for 4-6 months. Use within this timeframe for best quality, but know that it remains safe indefinitely if kept at 0°F.

To store the stock

  • Cool it Quickly: To reduce the risk of bacterial growth, cool the stock as quickly as possible. This can be done by placing the pot in a sink filled with ice water and stirring the stock.
  • Refrigerate or Freeze: Transfer the stock to airtight containers or freezer bags once the stock is cooled. If you’re freezing it, consider portioning the stock in practical amounts you commonly use in recipes.
  • Defrost Safely: When you’re ready to use the frozen stock, defrost it in the refrigerator or use the defrost function in your microwave.

Can I Make Homemade Chicken Stock In Advance?

One of the beauties of homemade chicken stock is that it can be made in advance. Once prepared, it can be stored in the refrigerator for 4-5 days or frozen for 4-6 months.

Making stock in advance allows for easy meal prep throughout the week. It also allows for a better-developed flavor as the stock has time to meld and deepen.

When you’re ready to use the stock, you can use it directly in your recipes if it has been refrigerated. If frozen, defrost it in the refrigerator or microwave before use. Always bring the stock to a boil before adding it to your dishes.

What Can We Do With Leftovers?

Leftover homemade chicken stock is a culinary treasure trove, brimming with potential uses:

  • Freeze for Later: Portion and freeze the leftover stock for future recipes. This is perfect for soups, stews, or gravies that require a small amount of stock.
  • Cook Grains: Use it as the cooking liquid for grains like rice, quinoa, or couscous to add a depth of flavor.
  • Sauces and Gravies: Use leftover stock to make flavorful sauces and gravies for your meats and vegetables.
  • Braise Vegetables: Braise vegetables in chicken stock for a tasty side dish.
  • Poach Proteins: Poach chicken, fish, or eggs in the flavorful stock for a delicate and delicious dish.
  • Reheat Leftovers: Use it to moisten and reheat leftover meats without drying them out.
  • Homemade Ramen: Use the stock as a base for quick homemade ramen. Just add noodles, protein, and veggies.
soup lover

Special Tools/Equipment Needed

Cooking homemade chicken stock doesn’t require special tools, just some basics you likely already have in your kitchen. Here’s what you’ll need:

  • Large Stockpot: Essential for simmering the ingredients. It should be large enough to hold all your ingredients and allow them to move comfortably.
  • Sharp Knife: To chop vegetables and, if necessary, break down the chicken.
  • Cutting Board: For preparing your vegetables and handling your chicken.
  • Strainer or Colander: To strain the stock once it’s finished cooking. Ideally, this should be fine-meshed to separate the small bits.
  • Cheesecloth: If you want a very clear stock, you can strain it through cheesecloth after using the strainer.
  • Large Bowls or Containers: For collecting the strained stock.
  • Ladle or Large Spoon: Useful for skimming off any foam or excess fat during cooking.
  • Storage Containers or Jars: Store your finished stock in the refrigerator or freezer.

Frequently Asked Questions

What Is The Optimal Ratio Of Water To Chicken And Vegetables When Making Chicken Stock?

The optimal ratio can vary based on personal preferences and the size of your pot. Still, generally, you should add just enough water to cover the chicken bones and vegetables. Too much water can result in a diluted stock, while too little may not extract all the flavors and nutrients from your ingredients.

Can I Use The Meat From The Chicken Used For Stock In Other Dishes?

Yes, you can. However, most of the flavor from the meat will have been extracted into the stock during the cooking process. It might be somewhat bland if eaten alone, but it can still be used in salads, stir-fries, or casseroles, which can take on other flavors.

How Can I Increase The Collagen Content In My Homemade Chicken Stock?

Use chicken parts rich in connective tissue like necks, wings, and feet to increase collagen. Roasting the bones first can help break down the collagen, making it easier to dissolve into your stock.

Can I Use Tap Water To Make My Chicken Stock?

While you can use tap water, it’s worth noting that your water’s quality can affect your stock’s taste. Suppose tap water has a strong flavor or is heavily chlorinated. In that case, consider using filtered or bottled water.

Is There A Vegetarian Alternative For Homemade Chicken Stock?

Yes, vegetable stock is a fantastic vegetarian alternative. You can use the same method for chicken stock, substituting the chicken with various vegetables and herbs, such as carrots, celery, onion, garlic, bay leaves, and thyme.

Best Homemade Chicken Stock (A Nutrient-Rich Base)

Best Homemade Chicken Stock (A Nutrient-Rich Base)

5 from 6 votes
Recipe by Hanna Barnes Course: Soup Recipe


Prep time


Cooking time





This homemade chicken stock recipe simmers chicken bones, aromatic vegetables, and herbs to create a flavorful, nutrient-rich base. Perfect for soups, stews, and sauces, this versatile stock elevates any dish it’s added to.


  • 3 lbs 3 Chicken Necks And Backs

  • 1 1 Large onion, Skin On, Sliced Into Segments

  • 2 2 Carrots, Cut Into Chunks

  • 1 Stalk 1 Celery, cut Into Chunks

  • 2 2 Garlic Cloves, Peeled

  • 4 Sprigs 4 Fresh Thyme, Chopped Sprigs

  • 1 1 Bay Leaf

  • 3 Quarts 3 Cold Water

Step-By-Step Directions

  • Start by warming oil over medium heat in a large stockpot. Once the oil is hot, cook the chicken in batches until it’s nicely browned on both sides. Remove the browned chicken from the pot and set it aside.
  • In the same pot, mix in the onions and carrots. Cook and stir these vegetables for about 3-4 minutes or until the onions become tender and translucent.
  • Now, return the browned chicken to the pot. Add the remaining ingredients, then bring the mixture to a boil.
  • Once boiling, reduce the heat to a simmer. Allow the mixture to stew for 30 minutes uncovered or until the chicken’s juices run clear. During this time, ensure to skim off any bubbles or foam that appear on the surface.
  • After the stewing process, carefully remove the chicken from the pot. Let it sit until it’s cool enough to handle.
  • At this point, remove the meat from the chicken bones (you can store this meat for use in another recipe) and return the bones and skin to the pot.
  • Put the stock back to a slow boil. Once boiling, reduce the heat and let it stew uncovered for 3-4 hours.
  • After this second stewing phase, strain your stock through a cheesecloth-lined colander. This removes the spices, skin, bones, and vegetables, leaving you with a clear, flavorful stock.
  • If you’re using the stock immediately, skim off any fat from the surface. If not, allow the stock to cool, then chill it for 8 hours or overnight. You can then easily remove any fat from the surface.
  • This homemade stock can be chilled for up to 3 days or frozen for 4-6 months, ready to add delicious, deep flavor to your future culinary creations.


  • Quality Matters: The quality of your ingredients will directly impact the flavor of your stock. Opt for fresh, high-quality produce and bones.
  • Versatility: Feel free to experiment with different herbs, spices, or vegetables to customize your stock’s flavor to your liking.
  • Slow Simmer: Avoid rushing the cooking process. A slow, gentle simmer helps extract the maximum flavor and nutrients from your ingredients.
  • Storage: Store stock in the refrigerator for up to 5 days or freeze for up to 6 months. Consider portioning it for convenience.
  • Nutrition: Homemade stock is delicious and packed with beneficial nutrients and collagen, especially if made with bones.
Hanna Barnes

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