Chef John's Homemade Chicken Stock

9 Reviews 2 Pics
  • Prep

    10 m
  • Cook

    12 h 30 m
  • Ready In

    13 h 40 m
Chef John
Recipe by  Chef John

“There's nothing like homemade chicken stock. It does take a long time to simmer, but the procedure is really quite simple.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 3 quarts

ADVERTISEMENT

Directions

  1. Combine chicken, onion, carrots, celery, garlic, thyme, and bay leaf in a large stockpot; pour water into pot. Bring to a gentle simmer over medium-low heat, being careful not to let the mixture come to a boil. Once simmering, skim off any foam or impurities that accumulate on the surface of the water and reduce the heat to low.
  2. Gently simmer the mixture on low for 12 hours, skimming off any foam as needed.
  3. Remove stockpot from heat and let cool for 1 hour.
  4. Pour stock through a fine strainer and transfer to food-safe containers.

Share It

Reviews (9)

Rate This Recipe
Dale
48

Dale

EXCELLENT! One of the things that I did different: After I removed all of the skin and the meat after the roasting time of the chicken - I roasted the bones and the veggies from the pot (I added more onions, carrot and celery) on an oiled baking sheet and baked them at 400°F for ~ 30 minutes so to extract a richer flavor from the bones and the veggies. I followed the remainder of the recipe except I substituted a large dried bay leaf in place of the thyme, added some fresh celery leafs from a celery bunch and black peppercorns after all of the foam and fat had been skimmed off. I never omit bay leafs, celery leafs or peppercorns when I make a broth/stock. I was leery of using ketchup in a broth but I used the Hunts® brand of ketchup because it doesn’t have any high fructose corn syrup in it. Note: I wash off the dirt but I never pare carrots nor peel the outside skin off of onions for making broth/stock because I strive for all of the natural flavor and color that I can get into a broth/stock. After all, the broth is strained well and the bones seasonings and veggies are discarded at the end. The end result was perfect for my tastes and the ketchup added a surprisingly nice touch of flavor to the broth.

Baking Nana
35

Baking Nana

I like this Stock recipe a lot - I do however like to roast the chicken pieces before simmering. The long slow simmer is essential to a really good Stock. This can be done in the crock pot or stove top. This makes canned stock pale in comparision. Enjoy.

SLJ6
23

SLJ6

Easy and the smell was amazing as it cooked! I used a full chicken carcass that I froze to be used for stock. The carcass was from Spicy Rapid Roast Chicken from this site. I also added some fresh cracked pepper. After simmering all day and like I said the smell was intoxicating....it lended a very flavorful rich stock that was deep with color. I tasted it and it was delicious. It is now in the freezer for future use. Thanks!

More Reviews

Similar Recipes

Basic Chicken Stock
(99)

Basic Chicken Stock

Chef John's Homemade Chicken Noodle Soup
(46)

Chef John's Homemade Chicken Noodle Soup

Chef John's Chicken and Dumplings
(36)

Chef John's Chicken and Dumplings

Brown Chicken Stock
(36)

Brown Chicken Stock

Chef John's Chicken and Biscuits
(34)

Chef John's Chicken and Biscuits

Rapid Chicken Stock
(17)

Rapid Chicken Stock

Nutrition

Amount Per Serving (12 total)

  • Calories
  • 81 cal
  • 4%
  • Fat
  • 4.8 g
  • 7%
  • Carbs
  • 2.4 g
  • < 1%
  • Protein
  • 6.7 g
  • 13%
  • Cholesterol
  • 20 mg
  • 7%
  • Sodium
  • 36 mg
  • 1%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Basic Chicken Stock

>

next recipe:

Saturday Chicken Stock