How to Make Rich and Flavorful Chicken Stock Recipe
This homemade chicken stock recipe offers a rich, flavorful base for soups, stews, and sauces. Made by simmering chicken bones, wings, and a medley of vegetables and herbs, this stock is nutrient-dense and can be made using stovetop, slow cooker, or Instant Pot methods. Roasting the bones beforehand enhances the depth of flavor. The recipe includes tips for storage and variations to customize the enrichment and texture of the stock.
- Prep Time: 15 minutes
- Cook Time: 3 hours (minimum simmering time on stovetop), plus 15-30 minutes roasting optional
- Total Time: 3 hours 15 minutes
- Yield: 5 servings (approximately 10 cups of stock)
- Category: Soup/Broth
- Method: Stovetop
- Cuisine: American
Ingredients
Chicken Components
- 46 oz chicken bones
- 18 oz chicken wings
Vegetables and Aromatics
- 5.6 oz onion (1 large, peeled and halved)
- 4 oz carrot (1 large, roughly chopped, optional for sweetness)
- 2.1 oz celery (3 stalks, roughly chopped)
- 0.21 oz parsley (few stems)
- 0.42 oz garlic (3 cloves, peeled)
- 0.17 oz ginger (small piece, peeled, optional)
Herbs and Spices
- 1 large bay leaf
- 3 sprigs thyme
- ½ tsp whole black peppercorns
Other
- 12 cups water (or more to cover the chicken and veggies)
- 1 Tbsp apple cider vinegar (or white vinegar; helps to draw nutrients from bones)
- Salt (optional, added to taste after cooking)
Instructions
- Prepare the Vegetables and Bones: Peel and halve the onion, peel the garlic and ginger, and roughly chop the carrot and celery. For deeper flavor, roast the raw chicken bones by drizzling with oil and baking at 400ºF (200ºC) for 25-30 minutes until lightly browned.
- Combine Ingredients in Pot: In a large heavy-bottomed stock pot, add the roasted or raw chicken bones, wings, prepared vegetables, herbs, spices, apple cider vinegar, and pour in enough cold water so the ingredients are just covered.
- Bring to Boil and Skim Foam: Heat the mixture over medium-high heat until it comes to a boil, then immediately reduce heat to low. Use a spoon to skim off any foam or impurities that rise to the surface during the first hour to ensure a clear stock.
- Simmer the Stock: Cover the pot and simmer on low heat for a minimum of 3 hours, or up to 24 hours for rich collagen extraction. Remove the vegetables and herbs after 3 hours to avoid bitterness. The stock is done when it has a rich golden-amber color and robust flavor. For bone broth, test if bones snap easily.
- Strain and Cool: Ladle the stock through a fine-mesh strainer into a large bowl. Add salt if desired. Cool slightly by placing the bowl in an ice bath to prevent bacterial growth. Transfer the stock into storage containers. Refrigerate overnight to allow fat to solidify on top for easy removal or use it as cooking fat.
- Slow Cooker Method (Alternative): Add all ingredients to a slow cooker. Cook on LOW for 14-16 hours, up to 24 hours. Remove vegetables and herbs after 8 hours, then strain the stock.
- Instant Pot Method (Alternative): Add all ingredients to the Instant Pot, ensuring the pot is not filled beyond the 2/3 max line. Select the Soup/Broth setting and cook for 45 minutes for stock or 120 minutes for rich bone broth. Allow natural pressure release, then strain.
- Storage: Store the chicken stock in the refrigerator for 5-7 days. Bone broth may gelatinize when chilled but will liquefy when reheated. Freeze portions in freezer-safe containers or ice cube trays leaving 1-inch headspace for 3-4 months. Thaw in the fridge overnight before use. Reheat on stovetop, microwave, or add directly into dishes.
Notes
- Roasting bones before simmering adds a deeper, richer flavor.
- Apple cider vinegar is crucial as it helps extract nutrients from the bones.
- Skimming foam during the first hour ensures a clear, clean-tasting stock.
- Vegetables and herbs should be removed after 3 hours to prevent bitterness.
- Fat can be removed after refrigerating or used as flavorful cooking fat.
- Bone broth that gels when chilled indicates good collagen extraction.
- Adjust salt after cooking to control sodium levels to taste.
- Different cooking methods (stovetop, slow cooker, Instant Pot) offer flexibility depending on time and convenience.
