Disclaimer: This post includes affiliate links. I will earn a commission if you purchase through these links at no additional cost to you.
Chicken stock is a cornerstone of so many meals, and it’s so easy to make! Not only does this easy chicken stock recipe deliver serious flavor, but it’s also incredibly nutritious. Whether you need a stock for sauces, gravy, or soups and stews, this homemade chicken stock will add a savory depth you just can’t achieve from store-bought stock.
Page Contents
- What Is Chicken Stock?
- What’s The Difference Between Chicken Stock & Chicken Broth?
- Ingredients You’ll Need
- How To Make This Easy Chicken Stock Recipe ~ Step-By-Step
- Why You’ll Love This Easy Chicken Stock Recipe
- Recipe Variations
- Tips For Making The Perfect Chicken Stock
- FAQs
- Where You Can Use Chicken Stock
- How To Make Chicken Stock ~ Full Recipe
- Pin This Easy Chicken Stock Recipe For Later!
What Is Chicken Stock?
Chicken stock is a flavorful golden liquid made by simmering chicken bones, meat, vegetables, and aromatics in water for several hours. A good stock is the building block of all good soups, stews, and sauces, and with good reason! It adds a savory flavor and richness to dishes that can’t be beaten.
Stock can also be made with other meat, such as lamb or beef. Or you can make plant-based versions using a variety of vegetables. Using homemade chicken stock instead of stock cubes will make your cooking next level delicious!
What’s The Difference Between Chicken Stock & Chicken Broth?
Chicken stock and chicken broth are two similar ingredients that are often used interchangeably in cooking. There is, however, a distinct difference. Chicken stock is a liquid made by simmering chicken bones and vegetable scraps with water for an extended period. As it steeps, the chicken’s essence is released into the water, where it then concentrates. This results in chicken stock having a complex flavor profile and a strong presence of gelatin from the chicken bones.
On the other hand, chicken broth is typically made by simply simmering chicken meat and vegetables in water for a shorter period of time than required when making chicken stock. Thus, chicken broth doesn’t develop as robust of an aroma or flavor, and its viscosity tends to be thinner than chicken stock.
Ingredients You’ll Need
- Free-Range Chicken Legs
- Smoky Bacon Rashers
- Banana Shallots
- Carrots
- Celery Ribs
- Bay Leaf
- Fresh Parsley & Thyme
- Black Peppercorns
- Cold Filtered Water
How To Make This Easy Chicken Stock Recipe ~ Step-By-Step
- Stockpot
Add the chicken legs, smoky bacon rashers, banana shallots, carrots, celery, bay leaves, parsley, thyme, and black peppercorns into a large stockpot or saucepan.
- Boil, Then Simmer
Add cold filtered water and bring to a boil over medium-high heat. Remove any foam that forms on top of the liquid. Then, turn the heat to low and place the lid slightly ajar. You want to hold a low simmer for at least 4 hours.
- Cool
Remove from the heat and set to one side to cool slightly.
- Strain
Strain the stock through a fine-mesh strainer into a large mixing bowl (preferably with a spout). Apply a little pressure to the stewed meat and veggies to extract as much golden liquid as possible. Leave it to cool completely. Remove the fat layer that forms on top.
- Divide Into Containers
Refrigerate or freeze your stock into separate airtight containers in volumes that come in handy for your recipes. I like to store it in 1 cup (237 ml) and 2 cup (473 ml) portions.
Full recipe and ingredients list in the recipe card below.
Why You’ll Love This Easy Chicken Stock Recipe
- Easy Recipe – This flavorful stock is super easy to make and requires minimal hands-on prep!
- Make Ahead – It can be made ahead of time and refrigerated or frozen until a recipe calls for it.
- Liquid Gold – Homemade chicken stock is an excellent base ingredient for soups, stews, gravies, and sauces, adding tons of flavor.
- Freezer Friendly – This chicken stock is also great for freezing and use later.
- No Added Salt – This unsalted chicken stock gets a slightly salty flavor from the bacon. As most of us season our recipes as we go, adding a salty stock can leave you with a much too salty dish.
- You Can Use Your Vegetable Scraps – This stock uses my favorite veggies. Still, you can use whatever vegetables or vegetable scraps you’ve got. Mushrooms, leeks, and parsnips are all great options.
- Saves Money – Making your own stock is cheaper than buying natural chicken stock from the store.
- 100% Real Food – This chicken stock is made with all-natural ingredients and is free from preservatives and artificial flavors. It’s a healthy and nutritious food.
Recipe Variations
- Raw Chicken – I’m using chicken legs in this recipe. But you can use any bone-in chicken you want. A whole chicken, chicken wings, chicken feet, and chicken carcass are all good options.
- Cooked Chicken – Roasted chicken bones are excellent for heartier broths. You can use leftover chicken bones and roast chicken pieces. You could even use a natural unseasoned rotisserie chicken.
- Onions – I don’t believe you can achieve the best chicken stock without onions. But that doesn’t mean you have to use shallots as this recipe suggests. Yes, they have a light and sweet onion flavor, but you can achieve that by using leeks, spring onions, and chives. Alternatively, for a more robust onion flavor, use yellow onions. And if you don’t mind your stock having a purple tinge, red onions are also fine.
Tips For Making The Perfect Chicken Stock
1Use A Bowl With A Pour Spout
Let the chicken stock cool down slightly, then strain through a fine mesh strainer into a mixing bowl with a spout. This makes it easier to distribute the stock into containers later on.
2Portion Out The Stock
Pour the stock into separate airtight containers, so it is easier to access the amount you need when you need it.
3Remove The Fat
As the chicken stock cools, you’ll notice a layer of fat form on the surface. Scrap this off with a spoon if you don’t want it in your stock. To avoid waste, you can use this natural fat for cooking.
4Be Mindful Of Stock Expanding In The Freezer
Leave at least an inch of space at the top of the containers to allow the chicken stock to expand when it freezes. Wide mouth Kilner jars are a great option.
FAQs
1) Use a lid on the stockpot but keep it slightly ajar. This allows enough steam to evaporate to concentrate the stock, which means more flavor, but prevents too much liquid from disappearing.
2) Keep the hob on low heat and a gentle simmer. Any hotter than this and more liquid will evaporate.
Yes! This easy chicken stock recipe is gluten-free.
Chicken stock is an ingredient that is called for in many recipes. It adds flavor to casseroles, stews, sauces, gravies, and soups.
Yes! This chicken stock freezes well and will maintain its flavor for 2-3 months when stored in an airtight container or freezer bag. You can also portion it out using ice-cube trays. Once frozen, transfer your stock cubes into a freezer bag.
Yes! Chicken stock should be stored in the refrigerator for 3-4 days. After that, it will start to go bad. To avoid wastage of unused chicken stock, simply put it in a freezer-friendly, airtight container and freeze it for 2-3 months.
Where You Can Use Chicken Stock
If you like the look of this chicken stock, how about whipping up a batch to make my:
How To Make Chicken Stock ~ Full Recipe
Print
Easy Chicken Stock Recipe
- Total Time: 4 hours 15 minutes
- Yield: 8 x 350 ml Jars
- Diet: Gluten Free
Description
Chicken stock is a cornerstone of so many meals, and it’s so easy to make! Not only does this easy chicken stock recipe deliver serious flavor, it’s also incredibly nutritious. Whether you need a stock for sauces, gravy, or soups and stews, this homemade chicken stock will add a savory depth you just can’t achieve from store-bought stock.
Ingredients
Makes Approx. 8 x 350ml Jars of Stock
4.4 lbs (2 kg) chicken legs (chicken wings, carcasses, neck, and feet are all fine to use)
5 smoky bacon rashers
2 large banana shallots, peeled and halved
2 cups (300 g) carrots, unpeeled & chopped into inch-pieces
2 cups (200 g) celery, chopped into inch-pieces
2 bay leaves
0.3 oz (10 g) fresh parsley
0.15 oz (5 g) fresh thyme
1 tsp black peppercorns (about eight whole peppercorns)
4 quarts (3.8 l) cold water (filtered)
Instructions
- Stockpot: Add the chicken legs, smoky bacon rashers, banana shallots, carrots, celery, bay leaves, parsley, thyme, and black peppercorns into a large stockpot or saucepan.
- Boil, Then Simmer: Add cold filtered water and bring to a boil over medium-high heat. Remove any foam that forms on top of the liquid. Then, turn the heat to low and place the lid slightly ajar. You want to hold a low simmer for at least 4 hours.
- Cool: Remove from the heat and set to one side to cool slightly.
- Strain: Strain the stock through a fine-mesh strainer into a large mixing bowl (preferably with a spout). Apply a little pressure to the stewed meat and veggies to extract as much golden liquid as possible. Leave it to cool completely, and it will become gelatinous. Remove the fat layer that forms on top.
- Divide Into Containers: Refrigerate or freeze your stock into separate airtight containers in volumes that come in handy for your recipes. I like to store it in 1 cup (237 ml) and 2 cup (473 ml) portions.
Notes
Storage Instructions: Let the chicken stock cool down at room temperature, pour it into airtight containers or freezer bags, and refrigerate for 3-4 days.
Freezing Instructions: Homemade chicken stock can be frozen in an airtight container for 2-3 months (for best quality). Leave room for expansion in the freezer, or your containers may break.
Defrosting Instructions: Thaw your chicken stock in the fridge overnight.
Reheating Instructions: Reheat your stock on the hob or microwave until piping hot.
- Prep Time: 5
- Cook Time: 4 hours 10 minutes
- Category: Soups
- Method: Simmer
- Cuisine: British
Keywords: chicken broth, soup recipe, chicken soup, chicken noodle soup, kitchen basics
Thinking of making this Chicken Stock? I’d love to know how it turns out. Get in touch via the comments section, and let me know!
For more real food ideas, check out the recipe page. Or, come say hi on Instagram, Facebook, Twitter, and Pinterest.
You can also stay updated with new posts and healthy real food recipes by subscribing to The Real Food Geek mailing list below.
Thanks for stopping by!
Pin This Easy Chicken Stock Recipe For Later!
