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Homemade Chicken Stock

A clear homemade chicken stock with bones, onion, carrot, celery, and herbs for soups, sauces, grains, and make-ahead freezer portions.

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Homemade Chicken Stock

Homemade stock is not difficult, but it rewards patience.

Chicken bones, vegetables, and herbs simmer gently until the liquid tastes rounded and useful for soups, sauces, and grains.

Keep the heat low after the first simmer.

A hard boil can make stock cloudy and harsh, while a gentle bubble extracts flavor cleanly.

Strain the stock, chill it quickly, and portion it for the freezer.

Having good stock ready makes future soup recipes easier and gives the site a practical internal-link staple.

For something else to cook in the same spirit, try Chicken Lemon Rice Soup or White Chicken Chili.

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Directions

  1. Place chicken bones, onion, carrot, celery, garlic, parsley, bay leaves, and peppercorns in a large pot.
  2. Add water and bring just to a simmer over medium heat.
  3. Reduce heat to low and skim foam from the surface.
  4. Simmer gently for 2 1/2 to 3 hours, keeping the bones covered with water.
  5. Strain through a fine-mesh sieve and discard solids.
  6. Cool quickly, then refrigerate or freeze in measured portions.

Nutrition

Nutrition Information

Estimated per cup: 45 calories, 7 g protein, 2 g carbohydrates, 1 g fat. Values vary with bones used.

Variations

Recipe Variations

- Add thyme for a more aromatic stock.
- Use turkey bones after a holiday meal.
- Simmer uncovered longer for a concentrated stock.

Notes

  • Do not salt heavily; season the final recipe instead.
  • Roasted bones make a deeper stock.
  • Refrigerated stock keeps for 4 days or freezes for 3 months.

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