If the idea of making your own homemade chicken stock sounds too difficult or fancy, I'm here to try and convince you otherwise. It is really one of the most basic things to do in the kitchen and even the newest cook will be able to pull this off with ease.
The difference between homemade chicken stock and the stuff you buy in cans or tetra packs is really out of this world. There is no comparison. And since it is so easy to make, and freezes very well, I really think you should make some.
Let me break down the steps so you'll see how easy it is:
- Throw all the ingredients into a big pot and add some water
- Turn up the heat and keep it at a gentle simmer for 4 hours
- Remove from heat and strain the stock twice
That's it! Theres only 3 simple steps. Easy. 🙂
 You can make chicken stock with either raw chicken bones or, like I do, with the bones that are leftover after you roast a chicken. Both will taste fantastic.
Freezing portions of the chicken stock in plastic freezer bags works great.
If you make this homemade chicken stock, make sure to snap a pic and tag @theendlessmeal on Instagram so I can like and comment on your photos. I love seeing TEM recipes you create.
- 1 chicken carcass, broken into chunks to easily fit in your pot - can be raw but this is a great way to use the bones after you roast a chicken
- 2 medium onions, quartered (you can leave the skin on)
- 2 celery stalks, roughly chopped
- 2 carrots, roughly chopped
- 1 head of garlic, cut in half (no need to peel the cloves)
- ½ teaspoon peppercorns
- Optional: 1 rosemary branch, a few sage leaves, a few sprigs of thyme
- Put all ingredients in a large pot and cover with water till the bones are 2-3 inches under water.
- Bring to a simmer then reduce heat so that it stays at a very gently simmer. You don't want it to boil as it will make the stock look dirty. It won't effect the taste but it won't look as nice and clear.
- Continue to simmer gently, uncovered, for about 4 hours.
- Remove from heat and strain though a colander into a large bowl. Place a fine mesh sieve over another bowl and strain once more to remove any small particles. Season to taste with sea salt.
- Store in covered containers in your fridge for up to 3 days or freeze for longer storage*
To remove fat from the stock chill it in your fridge and the fat will solidify on top. Then simply scoop the fat out.
*The amount of stock you get from this recipe will vary mostly due to the size of your pot.
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Kristen Stevens
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Kristen is the person working behind the scenes at The Endless Meal. She takes all the pics, creates all the recipes and eats all the leftovers. 
Thanks for the no boil tip… Now I too can make clear broth…
No prob at all! It works every time. 🙂
What about using organic chicken stock instead of water? Wouldn’t that make it more chicken-y?
You could, but I think it would be a waste of the chicken stock. Homemade is very chicken-y!
I make stock often. I felt like changing it up a bit and trying a new recipe. This is my new go to. Very good.
I make home made vegetable soup every fortnight. I used to use the store packaged chicken stock and when I make my last batch I used the above recipe for the first time.
OMG what a difference. The most flavorsome vegetable soup I have had in a long time! Thanks for the recipe! I will never go back to the store packaged stock again!!
Cheers,
Mel
You’re so welcome! I still remember the first time I used homemade broth instead of store-bought and how I couldn’t believe what a difference it made. Once you go homemade there’s no turning back!
So easy!! Thank you. Just wondered if you had any idea how long it would last in the fridge?
The FDA recommends storing chicken broth in your fridge no longer than 3-4 days. I always freeze the extra so I have some on hand if I need it. Just make sure to freeze it in quantities that you’ll use. I generally have a few ¼ cup servings and at least one 4 cup serving in case I want to make soup. Freezer ziplock bags work great!
Weird, I definitely found that by the end of the simmering process, I barely had 2 cups of broth. Is there a way to prevent it from simmering off? Do you just keep adding water throughout the process? Am I missing something? :S
Hi Marcela,
How much liquid you have left will depend on how much water you started with initially, what heat it was simmering at (if it was boiling – which you don’t want – then you’ll have much less), and how long you let it simmer for. If you have less liquid then it is likely that it is simply more concentrated, i.e.: more flavourful.
I didn’t give an exact amount of liquid because it is really more important that the water covers the bones by a few inches, you wouldn’t want it less. If your pot is on the small side that might also be why you have less broth in the end.
It will still be great for soup though and you can definitely add some water to get the amount you were hoping for.
🙂
I am on a low carb diet and counting grams of macronutrients until I get familiar with how much I need of things. Can you give a shot at estimating the carb, fat and protein content of a good chicken stock?
Hi Thinley,
I really wish I could but I haven’t the faintest idea.
Not sure how accurate this is but perhaps this will help you:
http://www.livestrong.com/article/362476-the-nutritional-information-for-homemade-chicken-stock/
Sorry I couldn’t be of more help!
I’ve started just throwing the chicken back in a pot after I butcher it for the week.. fill with cold water, bring to a BARE almost-boil and skim a lot.. then simmer for what seems like forever – at least 8 hours. I’m AMAZED at how flavorful it is! And ridiculously easy. Thank you for this awesome recipe! I love when bloggers pay attention to solid basics/classical recipes 🙂
You are so welcome! It’s funny how some of the basics often seem (or we think they are) difficult when in fact they are some of the easiest. 🙂