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–+ servings
Pot of homemade chicken stock on a cutting board surrounded by fresh vegetables, herbs and spices.
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4 from 4 votes

Homemade Chicken Stock

Don't waste your money on store brand chicken stock. Save money by learning how to make chicken stock at home
Course Soup
Cuisine American
Cook Time 2 hours
Servings 4 quarts
Calories 86kcal
Author Lisa B.

Ingredients

  • 3 pounds chicken bones, as much skin removed as possible
  • 2 whole carrots halved crossways
  • 2 whole celery stalks cleaned and halved crossways
  • 2 cloves garlic peeled
  • 1 whole onion peeled and quartered
  • 1 teaspoon whole black peppercorns
  • 2 bay leaves
  • 1 bundle fresh herbs thyme, rosemary, sage, oregano – whatever you have on hand

Instructions

Stockpot method:

  • Place the chicken bones in a large stockpot. Add enough cold water to completely cover the chicken by about 2 - 3 inches.
  • Add the vegetables, peppercorns, bay leaves, and herbs. Cover the pot and bring the water to a boil over medium-high heat. Skim off any foam that forms.
  • Reduce the heat to low and allow the stock to simmer for about 2-3 hours. Remove the pot from heat and allow it to cool.
  • Remove the large solids.
  • Pour the stock through a mesh sieve into another container. Discard any solids left behind.
  • Allow the stock to sit in the refrigerator overnight. Remove and discard any hardened grease that has formed on the surface.
  • Transfer the stock to air-tight containers with lids or freezer bags.

Video

Notes

Storage. Homemade chicken stock should be stored in an airtight container in the refrigerator and consumed within four days.
Freezing. Transfer the stock to freezer-safe containers with lids. Be sure to leave two inches at the top for expansion. Chicken stock can also be transferred to freezer bags. Again, leave 2-3 inches at the top for expansion, fold over the top of the bag to remove any air, then seal. I suggest laying the bag flat on a cookie sheet in the freezer until it’s solid. Then the bag can be stored upright. Consume within three months. Thaw before using.
Reheating. Reheat homemade chicken stock just as you would your favorite soup β€” for a few minutes in the microwave or over medium heat in a saucepan on the stove.

Nutrition

Serving: 1cup | Calories: 86kcal | Carbohydrates: 8g | Protein: 6g | Fat: 2.9g | Cholesterol: 7.2mg | Potassium: 252mg | Sugar: 3.8g | Calcium: 7.2mg | Iron: 0.5mg