Homemade Chicken Stock
Not much goes to waste around here. We have a compost tumbler for most kitchen scraps, but some scraps are treated differently. Onion peels, bits of carrots, celery, garlic, and extra parsley go into a freezer bag. We have another bag for chicken bones. When they’re both full, it all goes into a pot with some water to simmer for hours until all the veggie goodness and bone flavoring is extracted. Basically, we’re turning leftovers into liquid gold! But if you want to get started right away, here’s a basic recipe that will bring your other dishes extra flavor and give you a base for delicious soups!
Ingredients
1 cooked chicken carcass (or 2–3 lbs assorted chicken bones)
1 onion, quartered
2 carrots, roughly chopped
2 celery stalks, roughly chopped
4 garlic cloves
2 bay leaves
1 teaspoon whole peppercorns
cold water
Method
Place everything in a large stockpot.
Cover with water.
Bring to a gentle boil, then immediately reduce to a low simmer.
Simmer uncovered for 3–4 hours.
Skim foam occasionally if needed.
Strain through a fine-mesh sieve.
Cool completely and refrigerate or freeze.
NOTES
The stock will often become slightly jelly-like when chilled—that's a sign of a good stock rich in natural gelatin.
Freeze finished stock in 1-cup and 2-cup portions for soups and recipes
Stock vs. Bone Broth
Many people use the terms interchangeably, but there is a difference:
Chicken stock simmers 3–6 hours and focuses on cooking applications.
Bone broth simmers 12–24+ hours and extracts more collagen from the bones.
A simple homemade chicken stock recipe is probably the more approachable and useful starting point.
There’s something wonderfully comforting about a pot of homemade chicken stock gently simmering on the stove. And it was all heading to the trash! It’s satisfying to transform simple leftovers into a rich, flavorful kitchen staple. During the colder months, making stock becomes more than just meal prep. It’s a farmhouse tradition that warms the house from the inside out. It also fills your home with the cozy aroma of herbs, vegetables, and slow-cooked goodness. Whether you’re stocking the freezer for winter soups or simply making the most of a leftover roast chicken, a batch of homemade chicken stock is one of the easiest and most rewarding ways to bring a little extra comfort to your kitchen.