How to Make Chicken Stock

User Reviews

5.0

9 reviews
Excellent
  • Prep Time

    10 mins

  • Cook Time

    4 hrs

  • Total Time

    4 hrs 10 mins

  • Servings

    3 to 6 cups

  • Calories

    43 kcal

  • Course

    Soup

  • Cuisine

    American

How to Make Chicken Stock

How to Make Chicken Stock: your complete guide to making an easy, rich, and delicious chicken stock at home.

I Made This!

Be the first!

Save this

Be the first!

Ingredients

Servings

Special Equipment

  • Fine-mesh strainer
  • cheesecloth optional

Homemade Chicken Stock

  • 1 chicken carcass picked mostly clean of meat
  • 3 large carrots peeled and cut into large chunks
  • 3 large celery ribs cut into large chunks
  • 1 large onion cut into large chunks
  • 8 to 12 cups filtered water
  • 1 tablespoon white or apple cider vinegar optional
Add to Shopping List

Instructions

  1. In a large Dutch oven, combine chicken carcass and vegetables.
  2. Add 8 to 12 cups of water, enough to mostly cover the bones and vegetables. Add vinegar.
  3. Over medium-high heat, bring the stock to a simmer. Once the stock begins to simmer, turn heat down to keep it just barely simmering.
  4. Cook for 3 to 4 hours, skimming fat off the surface occasionally, and checking to make sure the stock has not come to a boil.
  5. Once the stock has simmered, and reduced by one-half to two-thirds, use a slotted spoon to remove and discard the vegetables and bones.
  6. Strain the stock through a fine-mesh strainer and a couple layers of cheesecloth folded together. 
  7. Transfer the stock to mason jars, leaving plenty of headspace for expansion if freezing, and store in the refrigerator for up to 4 days or the freezer for 2 to 3 months.

Notes

  • The stock will become very thick and jiggly when chilled, and any fat will rise to the top. Scrape the fat layer off before using, and 30 seconds in the microwave will return the stock to its liquid state.
  • This should make about 4 cups/1 quart of very rich and flavorful chicken stock. If a ton of the liquid has evaporated and you are left with a more concentrated stock that is less than 4 cups, simply add water back until you reach 4 cups.
  • If you plan on using the chicken stock in recipes calling for chicken broth, dilute the stock using 1 cup of water to 1 cup of stock so you will get 8 cups/2 quarts of less concentrated stock that is *so good* in soups. 
  • Approximate nutritional information is for ½ cup of stock.
  • ½

Nutrition Information

Show Details
Calories 43kcal (2%)

Nutrition Facts

Serving: 3to 6 cups

Amount Per Serving

Calories 43 kcal

% Daily Value*

Calories 43kcal 2%

* Percent Daily Values are based on a 2,000 calorie diet.

Genuine Reviews

User Reviews

Overall Rating

5.0

9 reviews
Excellent

Write a Review

Drag & drop files here or click to upload
Other Recipes

You'll Also Love

How to make Chicken Stock

American
5.0 (18 reviews)

How to Make Homemade Chicken Stock

American
4.9 (54 reviews)

How to Make Chicken Stock

American
5.0 (24 reviews)

How to Make Vegetable Stock

American
5.0 (30 reviews)

Make Ahead Turkey Stock

American
5.0 (3 reviews)

How to Make Turkey Stock

American
0.0 (0 reviews)

Chicken Stock from Chicken Carcass

American
4.8 (15 reviews)

Chicken Stock

American
5.0 (12 reviews)

Homemade Chicken Stock

American
5.0 (12 reviews)

Chicken Stock

American
5.0 (1,815 reviews)

Instant Pot Chicken Stock Recipe

American
5.0 (9 reviews)

Leftover Rotissserie Chicken Stock

American
4.4 (477 reviews)

Homemade Chicken Stock

American
(0 reviews)