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Your Homemade Chicken Stock Guide
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Cooking Tip
The main difference between chicken stock and chicken broth is that chicken stock produces more of the substance called gelée and has a longer reduction time for the desired results, than does chicken broth.
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Homemade Chicken Stock
Chicken Soup Recipe
Making homemade chicken stock takes a bit of time, but is definitely work the extra effort. Did you ever wonder what the difference was between stock and broth? Well, chicken broth is much meatier and richer than stock. You would use it in sauces, gravies and soups. To read more about it, visit our Chicken Stock and Broth page.
There are two ways to make homemade chicken stock. One way is to use leftover bones from a chicken carcass and adding vegetables for flavoring. This method is good for using up the bones, but takes several hours of slow cooking.
The second method is to use chicken wings and backs. You would braise them first and it only takes about an hour to prepare. I like this method the best. Besides taking a little less time to make, it yields a delicious, rich flavor - probably more so than the first method described. But don't forget that the first method is a great way to use up leftover bones.
What you'll need for Method #1 for homemade chicken stock:
- Leftover bones and skin from chicken carcass
- vegetables: onions, celery, parsley, carrots or any root vegetables
- 1/2 tsp. salt
- 1/4 tsp. pepper
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bay leaves (optional)
What to do:
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Put any leftover bones and skin into a large stock pot with cut up vegetables and cover with cold water.
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Add salt and pepper and any other seasoning of your choice.
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Bring to a boil and immediately reduce heat to bring the stock to a low simmer.
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Simmer uncovered for no less than 4 hours. You'll want to occasionally skim off the foam that rises to the surface of the stock.
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Remove the bones and strain the stock with a strainer or doubled over cheesecloth.
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If you are making stock for using in the future, reduce the stock by simmering a few hours longer - this makes it more concentrated and easier to store.
What you'll need for Method #2 for homemade chicken stock:
- 4 lbs of chicken wings, backs, and/or legs*
- 1 large onion, chopped.
- 1 Tbsp. olive oil
- 2 quarts boiling water
- 2 tsp. of salt
- 2 bay leaves
*legs need to be hacked into 2-inch pieces with a cleaver. Ask your butcher to do this for you.
What to do:
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Heat the olive oil in a large stock pot. Add the chopped onion. Sauté until the onion is softened and has colored slightly. This should take about 2 to 3 minutes. Transfer to a large bowl.
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Next, add half of the chicken pieces to the stock pot. Sauté until no the chicken no longer looks pink. This should take about 4 to 5 minutes.
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Transfer the cooked chicken pieces to the bowl with the onions. Sauté the rest of the chicken the in the same way. If necessary, add a little more oil, but only if the stock pot looks too dry.
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Return the rest of the chicken pieces and onions to the stock pot. Then, reduce the heat to low and cover and cook until the chicken has released all of its juices. This should take about another 20 minutes.
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While the chicken pieces are cooking, boil 2 quarts of water either in another pot or using a large tea kettle.
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After the chicken mixture has been cooking for 20 minutes, raise the heat level to high, and add the following: 2 quarts of boiling water, salt and the bay leaves. Return the mixture to simmer. Cover and barely simmer for another 20 minutes.
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Strain stock and discard the solids. The stock can be covered and refrigerated for up to 2 days or if using for future use, you can freeze it for several months.
Quick note: A lot of cookbooks talk about skimming off the fat from stock. I would only do this if I was going to use the stock immediately. But for purposes of storing, it's a good idea to leave the layer of fat intact until you use it. This helps to protect the stock from bacteria found in the air. And the stock will last longer if you leave the layer of fat in place.
When you are ready to use the stock, just lift up the layer of fat and remove.
For some other great Chicken Stock and Broth recipes, check out the links below:
Fantastic Chicken Broth
Homemade Chicken Broth
Traditional Chicken Broth
Traditional Chicken Stock
To help you make the best soups possible, read more of my
Chicken Soup Cooking Tips below:
Chicken Saftey Tips
More Chicken Saftey Tips
Defrosting Chicken Safely
The Difference Between Chicken Stock and Broth
Making Chicken Broth
For more great soup ideas, check out some easy soup appetizer recipes
or follow the links below.
Try some of these other delicious chicken soup recipes:
Chicken Asperagus Chowder
Chicken Barley Soup
Chicken Cabbage Noodle Soup
Chicken Rice Soup
Chicken Soup Caribbean Style
Chicken Tomato Cilantro Soup
Easy Chicken Gumbo
Pueblo Chicken Soup
For a more complete listing of soup recipe ideas, visit my Soup Recipe Index page.
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