This homemade chicken stock is the foundation of delicious dishes such as soups, sauces, stews, or any recipes that involves liquid. It is flavorful and nutritious that can stand drinking on its own, and yes, it tastes chicken!
There is a small Indian restaurant "The queen of soup" nearby where I work. What impressed me was the line-up every day, and guess what, I'm one of them. I had lentils korma soup and I enjoyed every drop of it. Since then, I became a regular customer. I went for a very late lunch one time while the cooks and servers were already cleaning their pots and pans, but they were able to serve me whatever was left. I didn't have the best-looking meal but it was bliss! To chat with the owner is like a prayer answered by God. I asked her, "What makes you the queen of soup for all the long queues every day?" And she said, "my homemade chicken stock- all the stocks I used for cooking." With this in mind, it is the heart of a delicious meal. I love it!
Chicken stock is my go-to ingredient in all my cooking. This black rice risotto recipe on this site tastes amazing, this gingery rice porridge recipe is nourishing and sublime, and the easiest and most simple corn and egg drop soup and yet delicious, the heart of these recipes is homemade chicken stock.
Chicken
I used to wander from different stores looking for chicken bones to make a stock but it seems a lot of people use bones too. This is why I started buying a whole chicken and fraction and then debone it myself.
From here, I save money and refined my knife skills. You don't need to have that skill set in using the knife to be able to cut a whole chicken, instead, a sense of touch will guide you through. But if you're petrified to use a sharp knife and carefully carve your chicken, better leave it to the butcher.
This homemade chicken stock recipe is not rocket science. In fact, it is very easy to make. A great stock is always a saving grace and makes any kind of dish outstanding! Thus, you can even drink it on its own.
Chicken stock should be made at home at least once in a while. Think of it as a treat to yourself. It is delicious and nutritious.
Ingredients
- chicken bones and or whole chicken
- carrots
- celery
- leeks
- parnips
- parsley root
- cooking onion
- whole pepper corns
- bay leaf
Exact measurement at the recipe card.
Instruction
- Place the whole chicken and bones plus water in the stoc pot over high heat. The first 15 to 20 minutes is important to watch. (Place a bowl nearby the pot as safely as possible) As soon as the liquid is just to start to bubble, lower the heat to medium and start removing the scum that floats on the surface. Use a large spoon or a strainer spicifically meant for skimming of scum and then scoop out the foam and dump into the bowl. This "scoop and dump" takes anywhere between 15 to 25 minutes depending on how much chicken and bones you use.
- When the surface of the liquid is free from froth, add all the remaining ingredients and increase the heat to high.
- When it reaches the boiling point, lower the heat to medium-low, put the lid on slightly ajar and let it simmer for at least 4 hours.
- Remove the pot from the heat to cool. Strain and discard the chicken and vegetables. Transfer the stock in a jar or any container you have, cold and sealed properly before storing.
NOTE: If you are going to serve some of the chicken meat- After one hour of slow simmering (from the start), remove the chicken from the pot and carve the part you need, keep it aside, and then bring the rest back to the pot. This way, the meat you are serving will not lose the texture and taste.
Storage
Since making a homemade stock needs hours and hours of simmering, why not make a lot. A homemade chicken stock lasts 4 to 5 days in the fridge and 9 months in the freezer covered in an airtight container. Should you use a plastic container or a glass container? This it's up to you, use what you are comfortable with. But for me, I use both.
TIP
- Chicken stock must be cooled completely before sealing and storing.
- When freezing, leave at least one inch of space between the liquid and the top of the jar to allow the liquid to expand as it freezes.
Equipment
To make chicken stock, you need a large (12-quart) stockpot and a large spoon or small strainer made purposely for removing scum.
Top tip
Good chicken stock should be aromatic, with savory flavor, and have a body that even coagulates slightly when chilled, the secret; PATIENCE AND TIME. The longer you let it simmer, the tastier and better it becomes.
📖 Recipe
THE BEST HOMEMADE CHICKEN STOCK
Equipment
- 12-quart stockpot
- Large spoon or mesh strainer purposely for removing scum
Ingredients
- 2 gallons water
- 6 pounds whole chicken and carcasses
- 2 large onion peeled cut into half
- 3 leeks, white part only, trimmed and split into half horizontally, wash very well
- 3 parsnips, wash and trim
- 4 carrots, washed and trimmed
- 3 parsley root, washed and trimmed
- 4 celery ribs
- 4 bay leaf
- 2 tablespoon peppercorns
Instructions
- Combine the chicken and water in a stockpot and slowly bring to boil on medium-high heat while skimming any foam that floats on the surface using a spoon or a mesh strainer. This will take about 15-25 minutes or until the surface is free of scum.
- Add all the remaining ingredients. Increase the heat on high to boil. Lower the heat to medium-low and let it simmer for 4 hours or more with a lid on slightly ajar.
- Remove the pot from the heat and let it cool to handle. Strain the stock using a mesh strainer and discard all the chicken pieces and vegetables. Let it cool completely before storing. Store in the fridge for 4-5 days or freeze for up to 3-6 months.
Notes
- When you're going to serve some of the chicken meat, remove the whole chicken from the pot after one hour of cooking and carve what you need, set aside, and then bring the rest back and continue cooking.
- To cool the stock faster after straining, fill the sink container with ice and place the stockpot to cool. Once cooled, transfer the stock to the jar and store it properly.
- You can put the cooled chicken stock in the pot to the fridge overnight and skim the solidified fat before transferring it into the jar. Second, transfer the cooled stock straight to the jars or any container and skim or scrape the fat before using (This is what I do)
Christine Childs says
I really enjoy reading your stories behind the recipes, and your step by step instructions are very clear.
mjoycadwising says
Thank you! I hope to see you with your stock pot sometime?.