How to Make Chicken Stock from Scratch (Easy and Frugal)

This post may contain affiliate links. If you buy through them, I may earn a small commission at no extra cost to you.

Making your own chicken stock is one of the easiest ways to save money in the kitchen. Once I started making my own, I never went back to the boxed kind. It’s richer, lower in sodium, and you make it from things you’d otherwise throw away: a roast chicken carcass and vegetable scraps.

Tips for the best stock

• Save scraps all week. Keep a bag in the freezer for onion ends, carrot peels and celery tops.
• Start with cold water and bring it up slowly for a clearer stock.
• Simmer, don’t boil. A gentle simmer keeps stock clear; a hard boil makes it cloudy.
• Skim the foam that rises in the first 30 minutes.
• Season later. Leave out salt so you can season each recipe as you use it.

Cooling and storing safely

Cool stock quickly: divide it into shallow containers or set the pot in a sink of ice water, then refrigerate within 2 hours. Keep it up to 4 days in the fridge or 3 months in the freezer. Freeze it in 1- and 2-cup portions (or ice cube trays) so you can thaw just what you need.

Mandie

Homemade Chicken Stock

Rich, low-sodium chicken stock made from a roast chicken carcass and vegetables.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 15 minutes mins

Servings: 12 cups

Course: Soup

Cuisine: American

Ingredients Method Notes

Ingredients

  

• 1 roast chicken carcass plus any leftover bones and scraps
• 4 stalks celery roughly chopped
• 3 carrots roughly chopped, no need to peel
• 2 onions quartered
• 4 cloves garlic smashed
• 2 bay leaves
• 1/2 tbsp dried rosemary
• 1/2 tbsp dried parsley
• 1/2 tsp dried thyme
• 1 tsp black peppercorns
• 12 cups cold water

Method

 

1. Put the chicken carcass in a large stockpot with the vegetables, garlic and herbs.
2. Add the cold water and bring slowly to a simmer over medium heat. Skim off any foam.
3. Reduce heat to low and simmer gently, uncovered, for 3 to 4 hours, adding a little water if the bones become uncovered.
4. Strain through a fine-mesh strainer and discard the solids.
5. Cool quickly, refrigerate, then lift off the fat from the top. Refrigerate up to 4 days or freeze up to 3 months.

Notes

Leave out salt so you can season each dish you make with it.

Want the whole week of dinners planned for you? Get a free 7-day meal plan with a shopping list from Easy Peasy Recipeasy.

FAQ

Can I make chicken stock in a slow cooker?

Yes. Cook on low for 8 to 10 hours.

What’s the difference between stock and broth?

Stock is made mostly from bones and is richer; broth is made mostly from meat and is lighter.

Why is my stock cloudy?

It boiled too hard. It’s still perfectly fine to use.

You might also like:

• Pasta Fagioli
• Tuscan Tomato Bread Soup