How To Make Chicken Stock At Home

 

Store-bought chicken stock may be convenient but it’s not the healthiest. On the other hand, if you make chicken stock at home, you will get a healthy stock filled with vitamins, iron, and collagen. Learn how to make chicken stock at home from our article. We have not one but three methods that will help you make a delicious stock you can use in your favorite recipes. Moreover, making your own chicken stock instead of buying it pre-made helps you save money.

Tips For Making Chicken Stock At Home

All three methods described below are very simple and the steps are easy to follow. However, we have a few additional tips for storing that will ensure that you always have some healthy chicken stock available to use in any recipe that requires chicken stock:

Once the homemade chicken stock is done simmering, you have to discard the veggies and the chicken. Since they’ve been cooking for so long, they are no longer good to eat so it’s best to discard them. For this, you have to use a slotted spoon or spider ladle.

After you get rid of the veggies and the chicken it’s time to strain the stock. This may seem like an unnecessary step considering you already discarded the chicken and veggies but it helps get rid of any remaining solids that may still be in the stock. You can either use a fine mesh sieve or line a large sieve with a cheesecloth.

Depending on how you plan to store the chicken stock, you may have to keep the excess fat or get rid of it. If you opt for the fridge, don’t discard the fat, as the fat helps preserves the chicken stock. However, if you are freezing, you have to ladle off excess fat so the stock can freeze properly. Not only that but when you plan to freeze the stock, you have to make sure that you leave at least an inch of space at the top of the jar because the liquid will expand as it freezes. If you don’t do this, the jar can break in the freezer.

How Much Do Homemade Chicken Stock Last

In the fridge, the homemade chicken stock will last for approximately 7 days. In the freezer, it can last for several months.

Chicken Stock Recipe With Leftover Chicken Bones

If you like roasted chicken, don’t throw away the leftover carcass. Turn it into chicken stock instead. It’s a great way to reduce food waste and to make delicious chicken stalk at the same time.

Ingredients

  • Raw or cooked chicken carcass and leftover skin and bones;
  • 1 large celery rib and celery tops;
  • 1 large onion;
  • 1 carrot;
  • 1 bunch of parsley;
  • 1 teaspoon of salt;
  • ¼ teaspoon of ground black and pepper;
  • Water as needed.

Tools

  • Large stockpot;
  • Kitchen knife;
  • Metal spoon
  • Slotted spoon or spider ladle;
  • Mesh sieve;
  • Glass jars with lids for storage.

Directions

Start by prepping the veggies. Cut the celery and carrot into 2-inch segments. Cut the onion in quarters. You don’t have to peel the onion but you can if you want to.

Put the leftover chicken skins, bones, and carcass into a large stockpot.

Add the vegetables and parsley.

Cover with water.

Add salt and pepper.

Bring to a boil. When the water boils, reduce the heat to simmer.

Partially cover the stockpot with a lid and allow it to simmer for a minimum of 4 hours. If you want to make stock for soups, simmer one or two more hours to make it more concentrated.

Occasionally, skim off any foam that forms on the surface with a metal spoon.

Remove the chicken bones and veggies with the slotted spoon or spider ladle. Discard.

Use the mesh sieve to strain the chicken stock.

Transfer to a jar and allow to cool completely before refrigerating or freezing.

Chicken Stock Recipe With Raw Chicken Wings, Legs Or Backs

The second method requires browning the raw chicken first to give it some flavor, then adding the veggies and simmering everything together.

Ingredients

  • 1 tablespoon of olive oil;
  • 4 to 5 pounds of chicken wings, legs, and/or backs with skin;
  • 1 large celery rib and celery tops;
  • 1 large onion;
  • 1 carrot;
  • 1 bunch of parsley;
  • 1 bay leaf;
  • Leek or green onions (optional);
  • 1 tablespoon of salt;
  • Water as needed.

Tools

  • Large stockpot;
  • Kitchen knife;
  • Metal spoon;
  • Slotted spoon or spider ladle;
  • Mesh sieve;
  • Glass jars with lids for storage.

Directions

Cut the chicken into 2-inch pieces. You can ask your butcher to do this for you.

Coat the stockpot with olive oil.

Place half the chicken pieces in the stockpot with the skin side down.

Cook on medium-high heat until the chicken is browned.

Add the rest of the chicken and stir the pot.

Cook until the chicken is no longer pink, stirring occasionally.

Cut the celery and carrot into 2-inch segments. Cut the onion in quarters. You don’t have to peel the onion but you can if you want to.

Add the veggies, parsley, leek greens, and bay leaf to the stockpot.

Cover with water.

Add salt.

Bring to a boil.

Reduce the heat and allow to simmer for 4-6 hours.

Whenever foam forms on the surface, skim off with a metal spoon.

Use the spider ladle or slotted spoon to remove the veggies and cooked chicken. Discard them.

Strain the chicken stock with the mesh sieve.

Transfer to glass jars and allow the chicken stock to cool completely before refrigerating or freezing.

Quick Chicken Stock Recipe

Use this chicken stock recipe whenever you don’t have enough time for the second method. This recipe makes chicken stock in about an hour.

Ingredients

  • 4 pounds of chicken wings, legs and/or backs;
  • 1 large yellow onion;
  • 1 tablespoon of olive oil;
  • 2 quarts of boiling water;
  • 2 teaspoons of salt;
  • 2 bay leaves.

Tools

  • Large stockpot;
  • Kitchen knife;
  • Large bowl;
  • Large tea kettle or stove pot;
  • Slotted spoon or spider ladle;
  • Mesh sieve;
  • Glass jars with lids for storage.

Directions

Cut the chicken into 2-inch pieces or you can ask your butcher to do this for you.

Peel and chop the onion.

Heat the olive oil in the stockpot.

Add the onion and sauté for 2-3 minutes or until softened on medium-high heat.

Transfer the onion to the large bowl.

Next, add the chicken to the pot and cook for 4-5 minutes or until no longer pink. You can cook the chicken in two batches if needed.

Return the onion to the pot.

Cook for additional 20 minutes or until chicken releases juices.

In the meantime, fill the tea kettle or stove pot with 2 quarts of water and bring to a boil.

Once the chicken has been cooking for 20 minutes, add the boiling water, salt, and bay leaves.

Raise the heat level to high until boiling.

Reduce the heat to a low simmer.

Cover the stockpot and simmer for 20 minutes.

Remove veggies and chicken with the slotted spoon or spider ladle.

Discard the veggies and chicken.

Strain the chicken stock with a mesh sieve.

Pour into jars.

Allow the chicken stock to cool completely before refrigerating or freezing.