0.0 from 0 votes

Homemade chicken stock is one of the simplest and most rewarding kitchen skills you can learn. It’s versatile, flavorful, and a great way to use up ingredients you already have on hand.

If you’re not already making your own stock, you’re missing out on a budget-friendly, healthier, and tastier alternative to store-bought options. Read on to learn why it’s worth your time and how to make it work for you.

glass jar half filled with homemade chicken stock

Benefits of Homemade Chicken Stock

Making your own chicken stock isn’t just about flavor—it’s about creating something wholesome and economical while cutting down on waste. Here’s why it’s a great idea:

Sustainability at Home: Every roasted chicken carcass or vegetable scrap has the potential to become something extraordinary. By using these leftovers to make stock, you’re getting the most value from your groceries and reducing food waste.
Control Over Ingredients: Unlike store-bought versions, homemade stock contains no hidden additives, preservatives, or excessive sodium. You decide what goes in, making it healthier for your family.
Budget-Friendly: Making chicken stock requires minimal additional ingredients—just scraps, water, and time. It’s the ultimate way to stretch your grocery budget.
Elevates Your Cooking: Homemade stock brings depth and richness to any dish, whether you’re making soups, sauces, or risottos. It’s a small step that makes a big difference.

Tips for Making the Best Chicken Stock

Making chicken stock is straightforward, but a few simple tips can help you take it from good to great:

Low and Slow is Key: Simmer your stock gently for hours to draw out the full flavor of the bones and vegetables. Avoid boiling, which can result in a cloudy stock.
Start with Cold Water: Always begin with cold water to help extract the flavors more effectively from the ingredients.
Skim for Clarity: As the stock simmers, foam and impurities will rise to the surface. Skimming these off will result in a cleaner, clearer broth.
Don’t Over-Salt: While it’s tempting to season your stock as it cooks, it’s better to keep it light on salt. This gives you flexibility when using it in recipes later.
Save Scraps: Keep a bag in your freezer to collect chicken bones, vegetable trimmings, and herb stems. When it’s full, you’re ready to make stock.

closeup image of a glass bowl filled with golden homemade chicken stock

Vegetable Scraps You Should Save For Making Chicken Stock

There is no hard-and-fast rule about what must go into the making of chicken stock. Essentially, it’s leftover chicken bones and vegetable scraps (or fresh vegetables, if that’s what you prefer).

The recipe I have provided below should be considered a guide – feel free to modify it with different ingredients. Chicken stock creation is very forgiving, and you are unlikely to get it wrong.

Consider using these kitchen scraps for making your own stock:

Onions: The skin, top, and root end of any type of onion, including shallots
Garlic: The skin, trim, and germ
Carrots: The skin, root, and tips
Celery: Any part of the celery, but the leaves are better used in soups and salads
Leeks: The root end and green tops
Tomatoes: The skin, seeds, flesh, pulp, and tops
Mushrooms: Any part of the mushroom, but especially the stems
Herbs: The stems and anything that’s almost going bad, like parsley, thyme, rosemary, or sage
Ginger: The peel and any trim
Napa cabbage: The core and trim

How to Use Homemade Chicken Stock

One of the best things about homemade chicken stock is its versatility. It can transform even the simplest dishes into something special:

Soups and Stews: Use it as the base for classics like chicken noodle soup or hearty beef stew.
Cooking Grains: Swap out water for stock when cooking rice, quinoa, or couscous for added flavor.
Sauces and Gravies: Incorporate it into pan sauces or gravies for an extra depth of flavor.
Everyday Cooking: Keep some stock on hand for deglazing pans, braising vegetables, or adding moisture to dishes as they cook.

homemade chicken stock simmering on the stove, stainless steel pot

Storage Tips for Chicken Stock

Proper storage ensures you get the most out of your stock and always have some on hand when you need it:

Refrigeration: Let the stock cool to room temperature, then store it in airtight containers in the fridge. It will keep for about five days.
Freezing: For longer storage, freeze your stock. Use freezer-safe containers or pour it into ice cube trays for portioned servings. It can last up to six months this way.
Label Everything: Always label and date your containers to avoid mystery leftovers in the freezer.
Defatting: After refrigeration, the fat will rise to the top and harden. Skim this off for a clearer, lighter stock, or keep it for a richer flavor.

Variations to Try

Once you’ve mastered the basics, it’s easy to customize your stock to suit your cooking needs:

Roasted Chicken Stock: Roast the bones and vegetables before simmering to develop a deeper, richer flavor.
Herb-Infused Stock: Add herbs like dill, tarragon, or rosemary for a unique twist.
Spicy Stock: Toss in peppercorns, ginger, or chili flakes for a stock with a kick.
Vegetarian Stock: Skip the chicken and use an array of vegetables like mushrooms, leeks, and fennel for a light, aromatic broth.

How To Make Your Own Chicken Stock

Recipe by Jessie

Course: SoupsDifficulty: Easy

Servings

cups

Prep time

minutes

Cooking time

hours

Transform kitchen scraps into liquid gold with this easy homemade chicken stock recipe. Using simple ingredients like chicken bones, vegetables, and herbs, you can create a rich, flavorful stock that’s perfect for soups, stews, sauces, and more.

Ingredients

Chicken bones or carcass (from a roasted chicken, wings, or any leftover parts)
2 carrots, roughly chopped
2 celery stalks, roughly chopped
1 onion, quartered (leave the skin on for a rich color)
1-2 garlic cloves (optional)
1 bay leaf
a few sprigs of thyme or parsley (optional)
12 c water
Salt and pepper to taste

Directions

Place all the ingredients in a large stockpot and cover with water. Bring to a boil, then reduce the heat to a gentle simmer.
During the first 30 minutes, skim off any foam or impurities that rise to the top.
Let the stock simmer for 2-4 hours, uncovered. The longer it cooks, the richer the flavor.
When finished simmering, use a fine-mesh strainer to remove the solids, leaving behind a clear, golden stock.
Let the stock cool before transferring it to storage containers.
Use right away, or store it in airtight containers in the fridge for up to five days.
For longer storage, freeze for up to six months. Use freezer-safe containers or pour it into ice cube trays for portioned servings.

Notes

This recipe typically makes about 3 quarts of chicken stock, depending on how much water you use and how long you let it simmer. The liquid reduces slightly during cooking, concentrating the flavor, so if you want a larger volume, you can add more water during the simmering process.

Why Homemade Stock is Worth the Effort

Making your own chicken stock might sound like an extra step, but it’s one that pays off in countless ways. From elevating your meals to saving money and reducing waste, it’s a small investment of time with big rewards.

Plus, there’s something incredibly satisfying about making a batch of stock and knowing you’ve created the foundation for many delicious meals ahead.

Take an afternoon to try it—you’ll quickly see why homemade chicken stock is a kitchen essential.

While you are here, be sure to check out these other great soup recipes!

Hearty Beef Barley Soup Recipe

Perfect Drop Dumplings for Soup or Stew: A Comfort Food Staple

Easy Lemon Rice Soup – Delicious and Ready in Under 30 Minutes!

A Simple Cheese and Potato Soup Recipe You Can’t Resist

Creamy Carrot Soup: A Simple Recipe That Packs a Punch

Hearty Hamburger Soup: A Family Recipe That Hits the Spot

Corn Chowder Made Easy: A Hearty, Family-Friendly Soup Recipe