Saturday, March 23, 2013

Kitchen Tips: How to Make Homemade Chicken Stock

Kitchen Tips: How to Make Homemade Chicken Stock recipe by Barefeet In The Kitchen

I've made chicken stock a number of different ways over the years. I've made fancy versions and herb versions and beyond simple versions. When I'm in a hurry and even when I'm not, this is the stock I make more than any other. Call me lazy, but all you really need to do to make chicken stock is add water. I'm listing optional ingredients below, but feel free to just add water and leave it at that!

This can be simmered for just a couple of hours or for as long as 24 hours. It can be made on the stove-top or in the crock-pot. If you have never made your own chicken stock, don't be intimidated. It really is simple enough for anyone to do. You can always add spices, salt and pepper after the stock is made, when you are ready to use it.

Homemade Chicken Stock
(printable recipe)

1 chicken carcass or about 1/2 lb worth of chicken bones
Include any available extra skin or chicken fat (this will add a great deal of flavor and it will thicken the stock as well)
Optional: celery, carrots, onion, parsley, salt, pepper

Place the chicken bones and chicken skin along with any optional ingredients in a large pot and cover with plenty of water. Bring to a boil and then reduce the heat to a low simmer. Simmer for about 2 hours. The stock is done when the water turns a deep golden color.

Crock-Pot Directions: Place all ingredients in the crockpot and simmer on low for 8-12 hours. You can simmer it as long as 48 hours as well. Simply check the level of liquid periodically and add water as needed, so that the stock doesn't go dry.

Pour the stock through a strainer into a large bowl or pitcher. Let it cool in the refrigerator overnight. When it is cool, skim the top layer off the stock and discard. It should now be thick and gelatinous, similar to egg whites or loose jello. Transfer to jars and store in the refrigerator for up to a week or in the freezer for several months.

Kitchen Tips: How to Make Homemade Chicken Stock recipe by Barefeet In The Kitchen

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  1. Would you believe I've never made homemade chicken stock! you have inspired me to get going - you make it sound easy!
    Mary x

  2. I'm a big fan of homemade chicken stock. Because I'm allergic to both celery and parsley it's practically impossible to find commercially produced stock that I can eat! Being the cheapskate that I am, I Keep a "stock bag" in the freezer and fill it with chicken bones, veggie scraps etc. When the bag is full I take it out and make stock. No two batches turnout exactly the same, but it works for me! :)

  3. The color on your broth sure is rich and pretty! Homemade stock gives so much more to soups and dishes. I keep a bag of veggie peelings and trimmings in the freezer for adding to the stock pot - onion, celery, carrot. I usually make our stock because of my daughter's allergies, though there is one brand of chicken stock I can buy. No beef though. For years I've used the slow cooker method and it turns out nice, but hubby doesn't like the smell of bone broth for 12-18 hours, especially when I put a package of feet in it. Yesterday I finally broke in my big pressure cooker and I don't think I'll ever go back. Great color, flavor and thickness and done in an hour. So much easier than my little 3 qt crock pot. ;)

  4. I'm guilty---I never make my own chicken stock, but our idea of letting the crock pot do the work really interests me, I'm going to try it. Part of my problem is that I don't cook a lot of whole chickens, so no carcasses. Can you make stock out of just random leftover chicken bones?

  5. This is the way i've been doing it. Good to know that I'm not doing it wrong. I always feel bad throwing bones away so I save them anytime I can for all kinds of stocks. Sometimes I even keep my shrimp peels for shrimp stock. The crock pot is a neat idea.

  6. I always knew there had to be an easy way to do this instead of buying cans upon cans upon cans at the store! Thanks for sharing!


  7. I am a waste-not-want-not cook. Whenever I have chicken bones, skin, wing tips etc. I throw it all in a ziploc in the freezer. When it's full, I do the stock. Sometimes if I have veggie scraps I'll throw them in too, but usually it's just the chicken.

    I like to brown the bones and bits on a cookie sheet before throwing into the stockpot- toss the bones and skin etc. on a cookie sheet or roasting pan at 350 for 20 minutes to a half hour, till you get lots of those yummy brown bits on the pan. Then scrape it all in to the water and simmer it for stock. You get a deeper color and richer flavor, and it's super easy. And nothing gets wasted.

    1. Wonderful idea! Never thought about it but LOVE the crispy chicken skin on baked chicken or turkey!!

  8. Wonderful idea! Never thought about it but LOVE the crispy chicken skin on baked chicken or turkey!!