How to Make Chicken Stock

Say good-bye to the can—make your own flavorful stock!

Say good-bye to the can and get more flavor by making your own homemade chicken stock!  Whip up a big batch, store it in your freezer and never again be without rich, flavorful stock on hand for your family-favorite recipes.

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1 Cut Up Chicken

Cut up a whole 3 1/2 to 4 pound chicken into its eight parts (learn how to break down a whole chicken here).  To help release more chicken flavor into the stock, cut each piece into two or three smaller pieces, except for the legs which can remain whole.

Include the chicken giblets in the stock pot if you'd like, as they also add great flavor. Just be sure not to include the liver.

2 Sauté Chicken

Sautéing the chicken pieces before simmering brings rich flavor to the stock. Heat 2 tablespoons vegetable oil in a large stock pot.  Add half of the chicken pieces and sauté until no longer pink, about 4 to 5 minutes.  Transfer to a bowl.  Repeat with the remaining chicken pieces.

3 Simmer Chicken and Vegetables

Return reserved chicken pieces to the pot.  Add 6 to 7 quarts hot water; bring to a boil and then lower to a simmer.  Skim off any froth that forms on the top.

Add 4 celery stalks that have been cut in thirds, 6 halved carrots, 3 large quartered onions, 4 halved cloves of garlic, 1 small bunch parsley, 2 bay leaves, 2 teaspoons whole peppercorns and 2 teaspoons kosher salt.

Cover and simmer for 2 to 3 hours.  The longer the stock simmers, the more concentrated the flavor will be.

The vegetables are added to build flavor, not to be eaten. Wash and trim the ends, but there is no need to peel them!

4 Strain

Use a slotted spoon to transfer the large chicken and vegetables pieces to a bowl.  To remove the remaining solids, pour the stock through a large colander set over a large heatproof bowl or clean pot.  Set aside and let cool to room temperature.

Save the cooked chicken for use in soups, salads, or casseroles if you'd like. Discard vegetables and other solids.

5 Skim Fat

Cover and chill stock several hours or overnight.  Use a slotted spoon to skim off the layer of fat that forms on top.

6 Store & Enjoy!

Pour into clean, airtight containers.  Store in the refrigerator for up to 3 days, or in the freezer for up to 6 months.  Use and enjoy in your family-favorite recipes as needed!

For freezer storage, plastic containers are best. When filling, leave a bit of unfilled space at the top of the container to allow for expansion as the stock freezes.

About delightful.e.made

Erin, the “E” in Delightful E Made, delights in sharing the best of all that she cooks, bakes, creates and loves.  She has a true joy for being in the kitchen and making things for the people around her.  Follow her on Facebok, Pinterest and Instagram.