Homemade Chicken Stock
Making homemade chicken stock is a super simple, versatile skill to have in your kitchen tool belt. In fact, if I had to pick just one frugal habit that consistently saves a significant amount of grocery money, while delivering a superior product, making homemade chicken stock would be it.
If you are on a tight budget, trying to figure out how to cut back on expenses, food is a tough category. Your family is probably kind of attached to the whole 3-meals-a-day routine and beans & rice only get you so far. To make those grocery dollars stretch as far as possible, try this: At the beginning of the week, roast 2 chickens using our Simple Roast Chicken recipe. Serve one roast chicken for dinner that night, with some simple side dishes. (Check out our Recipe Index for inspiration!)
RELATED: Simple tips for getting your budget started on the right foot
After dinner, remove the rest of the chicken meat from the bones. You could store the meat in the refrigerator or freezer to use as a quick starter for future meals. Then take the chicken bones and make homemade broth. You are literally using up every bit of that bird which is great because when you are paying per pound for whole cuts of meat, the bones are always included but often overlooked.
From two 4-5 pound chickens, you would have enough meat for several meals and 6-7 quarts of broth. All for less than $20. If you typically purchase rotisserie chickens at the grocery store, these steps still apply! Don’t toss that chicken carcass.
Some people advocate starting with raw chicken pieces to create the broth (I’m looking at you, Martha Stewart!). You certainly could do it that way, but these steps make more sense to me. I feel like it gives you the best of both worlds: perfectly roasted chicken meat and a rich, flavorful stock for very little hands-on effort.
Okay, so first off, I got this idea from my smartypants friend, Elizabeth. Keep a bag in the freezer for vegetable scraps: onion ends, parsley stems, celery leaves, carrot peels, etc. These parts normally get tossed, but they still have flavor that would work great in a stock pot. When the bag gets full, use the contents to make stock (supplementing as needed) and stick the empty bag back in the freezer to fill up again. Such a simple way to stretch ingredients. (Costco often has Ziploc freezer bags go on sale or you can check out Amazon.)
While I am giving you a basic stock recipe (see below), know that it really is open to interpretation. I like to include some combination of celery, carrots, onions, and garlic. If I have parsley, great! If not, no big deal. Unpeeled yellow onions or a tomato will add a rich color to your broth. Avoid strong tasting vegetables like beets or broccoli.
I try to keep it as simple as possible and limited to what I have on hand. My goal is just to create a better broth for way less than I could buy in the store. Oh, and I don’t usually peel my onions and carrots for stock. I started making carrot sticks for the kids and forgot what I was doing. Happens to me all. the. time.
Simply plunk the scrawny chicken carcass in the bottom of your largest pot. Add vegetables. I add some peppercorns for flavor and a pinch of salt to extract the flavor from the meat and bones. Add just enough water to cover the contents by one inch.
Cook at a low simmer for 3-5 hours. You could also do this in a slow cooker. I don’t usually bother with this because my slow cooker is pretty small so the yield isn’t so great (about 5-6 cups). If you want to go the slow cooker route, add all the ingredients and cook on low for 8-10 hours or high for 4-5 hours.
Strain the cooked stock through a fine-mesh strainer or colander set over a large bowl. Discard the solids and let the stock cool. I create an ice bath in my kitchen sink to cool the broth quickly before covering it and placing it in the refrigerator.
Chill until the fat rises and solidifies on the surface. Skim it off with a spoon and discard. Don’t be surprised if your stock has a thicker consistency than store bought varieties. That body comes from the collagen which has been extracted from the chicken bones. This will enhance the flavor and feel of the stock, giving it a richer, more filling quality than canned broth.
Use the broth immediately or transfer it to freezer bags or containers (If using containers, be careful to not fill all the way to the top. Leave some room for expansion). Label, freeze, and use as needed. A regular-size can of broth is 1 3/4 cups, so freeze in that size if you are just transitioning from canned to homemade.
This really is a simple process. Once you get in the groove, you’ll do these steps without even thinking. I like to make stock on a “quiet” morning or weekend while I’m doing other things. It takes me about 10 minutes to toss all the ingredients into a pot, and the long simmer time is hands-off. The finish work takes about 20 minutes. So, 30 minutes of hands-on time to create a rich, thick broth that is a far cry from anything you will pour out of a can or carton.
Homemade Chicken Stock
Yield: 12-14 cups
Ingredients
chicken bones/carcass
1 large onions, quartered
2 carrots, cut into chunks
4 garlic cloves
2 celery stalks, cut into chunks
10 whole peppercorns
salt, to taste
14-16 c. water
fresh parsley sprigs, 1 leek, 1 tomato (all optional, whatever you have on hand!)
Instructions
- Place the chicken bones, vegetables, peppercorns, and salt into a large pot. Fill the pot with enough water to cover the contents by 1 inch.
- Bring to a gentle boil and decrease the heat to a low simmer. Cook for 3-5 hours.
- Carefully remove and discard any large pieces of vegetables or bones from the pot. Set a fine-mesh strainer or cheesecloth-covered colander over a large bowl. Pour the stock through the strainer. Add salt, if desired.
- Chill the stock bowl in an ice bath, cover, and refrigerate until the fat has risen and solidified on the surface. Skim off the fat with a spoon; discard. Use or store in the freezer.
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I love kitchen tools that can be used for a variety of tasks. I use my Fine Mesh Strainer (Amazon) like a small colander for everything from draining cooked pasta to rinsing quinoa (for Quinoa Patties!) to straining out berry seeds. And, of course, straining cooked broth!
Use your chicken stock in these delicious recipes and pair with our DELICIOUS No-Knead Bread.
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Making in the crock pot overnight! First time!
Adding a little vinegar when making chicken stock retrieves more nutrients from the bones and does not affect the flavor.
thanks for the recipe! i cant wait to try this! I was wondering if you HAVE to take the fat off the top after letting cool or if you can leave it? i love the flavor so i would just assume leave it unless there was a specific reason to skim it off?
I too love the flavor of fat! However, I would take some of the fat off and save it for making a roux. Gonna make this tomorrow!!
Both broth and stock are flavorful liquid made by simmering herbs and spices , vegetables, and bones; stock is made using only bones and broth is made using the meat as well.
Great tips!
Once you’ve prepared your broth, have you ever put it through a canning process or do you always freeze the finished product?
Always frozen. I’m sure you can can it, but I’m certain there are incredibly strict instructions you have to follow to do it properly.
Leave fat cap and it will store in refrigerator for weeks! No air and it is the way they used to preserve. Potted meats the same
I buy bags of leg quarters when they are on sale, roast them off in the over then pick the meat for future meals, Put the blones back in the roaster with water and roast them off for another 4-6 hours on 300 degrees. If it gels when cooled you have gotten most of the collagen out of the bones. We use it in recipes or in cold and flu season I just drink the broth like tea to stay healthy.
I like to pour some broth into ice cube trays and freeze them. The cubes work great when you need to add a little extra flavour to gravies or sauces!
Can you can this broth?
Yes! Same thing.
Hi. We usually eat boneless skinless chicken (mostly breasts), can the water used to cook them be of any use?
Nope. The good stuff comes from the actual bones.
Thank you so much for this! I’m trying to eliminate as many foreign chemicals as I can out of what I eat. Not only was this super easy, but my chicken soup is BY FAR the best I have ever made thanks to making my own broth!!
I used my pasta pot with basket to make chicken broth a few days ago. It worked great, I just lifted the pasta basket, let it drain and I had clean broth without any mess.
I have a question, I’m canning chicken soup with the vegetables, I’m using my Presto pressure cooker. I’m not adding the meat afterwards, I the chicken for something else and I cook noodles as per need. How long will chicken soup last if the jars are sealed?
I also do not skim the fat off my soup, because I like it! It can make other recipes like Chicken and dumplings taste GREAT!
Anyone have suggestions for me or comments?
Thanks!
I just roasted a chicken in my Dutch oven. What is best to do with the natural juices? Is this broth, or should I use it with the carcass to make broth, just adding enough water to make the correct amount? It would seem a waste to pour it out. Thanks!
Just an FYI, this can be preserved by using the pressure canning method!
Kim, How long will pressure cooking preserve chicken soup without the noodles and chicken meat?
You can make more stock with the bones, and also you can cook the stock down and make little gelled cubes that take up a lot less space in your freezer . You take those and add to your dishes like one of those dried cubes you buy.
Can you use the bones after cooking chicken in a crock pot?
Do you mean cook the chicken in the crock pot, then use the bones to make stock?
can you freeze left over chicken carcisses to make for broth at a later time?
Yes! I know friends that do this all the time. I would extend your cooking time by 2-3 hours.
very good info
All of u added great info
My stock is cooking now and did use chicken neck but not liver
A chicken is actually in convection oven now to use later too
I luv the idea of freezing veggi packs for stock
Think I am hooked too
Happy cooking 2015
Since this can not be canned, how long will it last in the freezer? Thanks and I look forward to trying this.
Stock is good in the freezer for 6-9 months. Like most things it will technically keep longer, but you may notice a decrease in quality after that…
I have a question about the carcass. How picked clean does it need to be? Also, Is it necessary to remove all the skin & fat or will that help add to the flavor? I can’t want to try it this weekend! I spend way too much on buying stock.
I always leave my skin and fat on to help the flavor. The skin often has the salt and pepper so I want to put it in there for that factor too.
This may sound like a dumb question, but I assume you use the carcass from ONE of the two birds you roasted? I actually did that – roasted two, but realized that was probably too much in a batch of broth so I froze one. I use the Thomas Keller recipe, which I believe is the one you use. And yes, holy smoke, lots of smoke. But well worth it.
I use 1 chicken carcass per pot. If you had a huge stock pot, I suppose you could do two at once!
HELP!!!! I started some last night in the crock pot and even after 7 hours, it still has absolutely no flavor!!!! 🙁 There is probably close to 2 birds in there! I save all my chicken bones. ALL of them. In fact, last night hubs was making comments about hoping we never have the police go through our freezer because they may question on multiple bags of bones… lol
Did you follow as above, what all did you add to it? I know sometimes when making soups from scratch I have to add more salt to it, then it will taste a bunch better. Other ideas to try strain it then reduce on stove top till stronger, or maybe a dash of soy sauce.
Have you added any salt, onions or garlic?
I LOVE this. I can’t stand spending the money I do on chicken stock. This is now on my to do list for the weekend. Thanks.
my understanding is that stock/broth should be pressure canned.
@Lori I was going to add this to my canning board, but it appears that there is no canning. My freezer is way to small for these ideas.
I pressure can gallons of chicken stock. Pint jars go 20 minutes at 10 pounds pressure.
you can absolutely can meat stock or broth…process at 11 pounds for 20 minutes for pints, an d 25 minutes for quarts. Info from National Center for home food preservation. Consult this website for all your canning questions.
There is a difference between stock and broth. Stock is generally made using only bones and trimmings. It’s a more dense and rich liquid and it will gel when cooled. The flavor is more intense. Broth is generally made using pieces of meat (with or without bones), vegetables and spices. It’s more complex in flavor and can be served on its own. You can substitute one for the other a lot of times as long as you keep in mind the stock will provide a richer flavor and you may need less. Happy cooking!
Thanks for this post. I made some last night and it is so good!
My son was recently diagnosed with autism and homemade bone broth (stocks) is highly recommended to improve brain health. It’s that jelly consistancy caused by the collagen that is what is needed to be beneficial. I have been told that the addition of vinegar helps to increase the collagen extracted from the bones.
Store bought is lacking the nutrient rich collagen and the packaging can leach undesirable toxins in the broth/stocks. If you have a family member in need I can’t think of a better way to spend 30 min. Its so worth it.
Thank you so much for your post. You have great tips to help this be even more cost effective.
you can up the flavor and nutrition by doing one or both of these “pre” steps:
1. put the bones in the bottom of a pot and add a cup or so of an acid, such as wine or fruit juice. i use a burgundy for beef bones, and a dry white or apple juice for poultry. add enough water to barely cover. let sit a few hours, or overnight. you are leaching calcium into your liquid. drain and save liquid.
2. put the bones, and perhaps some veggie trim in a shallow container and put in oven on moderate heat, say 300F. bake until bones turn a rich brown–maybe an hour. adds a lot of rich flavor.
now put the bones and the saved liquid in the soup pot and proceed as above.
Would love a homemade vegetable stock recipe (that someone has tried and loves!). Please! Frugal Living NW 🙂
Vegetable broth is really similar to chicken. Minus the chicken part, of course… 🙂 I plan to feature beef & vegetable in the future!
Whenever you boil or steam veggies save the drain water. This also works if you blanch veggies (like before freezing greens). I pour them into a container in the freezer till I have enough. Strong tasting veggies like beats will overpower the broth though.
I just made one with broccolli, onions, celery,garlic,and carrots on the stovetop on simmer for about 3 hours. I added a pack of onion-soup mix at the end and a little salt, and ginger,,,was the best I ever made
I read somewhere to add a little vinegar when you are making stock and it helps pull nutrients out of the bones. I have tried it and it does seem to make a richer broth. Love the idea of using veggie scraps!
Great tip! I’m going to try this, thanks!
How much? Vinegar is one of those things that you don’t want to add to much.
So does it make a difference if you use scraps vs whole veggies as the second picture shows?
My freezer bag usually has things like onion ends and parsley stems (I often use my celery & carrot odds & ends for juicing.) So I just supplement my frozen veggies with fresh. I think the biggest difference I notice has to do with the bird. A bigger carcass (more bones) tends to produce a thicker, fuller broth.
I love homemade broth. Most people don’t know that 99% of canned broth contains hidden MSG. Even the organic ones! Homemade is definitely the way to go.
Believe me I do. My bff that I cook for often is allergic to msg, esp the kind from yeast that is a natural occurance from yeast and salt that a lot of products use to get around the msg name. She has had the best luck with broths that are also gluten free.
Sadly she and my husband are also allergic to celery which is the only real veggie (not counting salads corn or potatoes) that I love.
wish they weren’t. Broth really needs it.
You are so right-always learning something new here 🙂
Great idea saving end parts of vegs & I would have never thought to use carrots & onions unpeeled-both very helpful tips for me 🙂 Always appreciate the time saving tips also.
Funny, the pictures show chicken stock in mason jars but you don’t mention that you can can the stock. Additionally, you can can the shredded chicken parts you pulled off the bird. Opening a jar of chicken with broth is a quick way to start a meal if you forgot to thaw something from the freezer.
Nope, I didn’t can it. Mason jars are the only glass containers I have so I just used them for the pictures (and I was curious how many full quarts I got from one bird).
Did you know that you can reuse the bones? You might want to add a few more veggies, but you can still keep getting goodness out of the bones until they essentially disinigrate.
Seriously? I had no idea! Are the following batches weaker?
I re-cook the bones for broth for my dogs. My one lab is really old and needs something to soften her food. Only downside is when I’m out of broth and give her just dry food, she looks at me sad!