Chicken Stock – Homemade Chicken Broth

Looking for a reliable chicken stock recipe? This recipe contains the vegetable and herb ingredients that most households have on hand, so why not cook your own stock or broth?

We love having freshly made stock on hand, as it gives you a great deal of flexibility when it comes to cooking. Risottos, soups and sauces all become a lot easier when you don’t have to worry about the stock.

Yes I know you can use stock or bouillon cubes, but have you actually read the labels to see what is in those cubes? They’re not natural and they are full of salt.

The recipe below will make good, clear stock. It uses raw chicken and is strained through muslin. If you don’t need it to be super clear then use leftover Roast Chicken bones and omit the straining through the muslin. Your stock will be slightly cloudy but it will still taste great!

Health Benefits of Bone Broths or Homemade Chicken Stock

Homemade bone broths, commonly also called stock, are all the rage at the moment for the health benefits. And you won’t believe how easy chicken stock or bone broths are to make at home. If you roast a chicken, just use the bones and make stock the same evening. If you haven’t roasted a chicken at home lately, you can use chicken wings or buy stock bones from the butcher.

You can easily make this recipe in a crock pot or slow cooker, or a pressure cooker if you prefer. You can freeze chicken stock, no problem,  then you always have some on hand for when you need it. If you need a teaspoon or two, freeze chicken stock in an ice cube tray. Once they are frozen, move to a ziploc bag. When you need a tablespoon of chicken stock for your recipe, you have one on hand!

Freeze larger amounts of chicken stock in cup, quart or one liter sizes, the common measurements you need for a recipe. Just label the quantity on the package.

And yes, when you make the stock it will fill your house with wonderful smells and put you in a good mood!

Here are several recipes for your homemade chicken stock:

This Delicious Cream of Black Bean Soup

Comfort Butternut Squash Quinoa Soup with Crunch

Turkish Red Lentil Soup Recipe

Traditional Turkish Yogurt Soup- Serve Hot or Cold

Porcini Mushroom Risotto with Truffle Oil

The method is the same for beef or vegetable broth.

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Chicken Stock

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Here is a healthy chicken stock. Don't fuss too much if you don't have all the ingredients, use what is in your refrigerator.

Servings	Prep Time	Cook Time	Passive Time
6pints (2.5 litres)	10minutes	3hours	1hour

Servings	Prep Time
6pints (2.5 litres)	10minutes

Cook Time	Passive Time
3hours	1hour

• Course Soups, Salads , Sauces and Dips
• Cuisine Basics

Ingredients

• 3 lb chicken carcasses rinsed*
• 4 quarts water
• 3 carrots unpeeled, chopped roughly
• 1 onion, brown unpeeled, chopped roughly
• 2 sticks celery chopped roughly
• 1 leek white part only, chopped in half, washed, sliced roughly
• 3 mushrooms, fresh chopped roughly
• 1 tomato unpeeled, chopped roughly
• 6 peppercorns, black
• 1 bay leaf
• 5 sprigs parsley
• 2 sprigs rosemary, fresh
• 2 sprigs thyme, fresh

Servings: pints (2.5 litres)

Units:MetricUS Imperial

Course Soups, Salads , Sauces and Dips Cuisine Basics Ingredients 3 lb chicken carcasses rinsed* 4 quarts water 3 carrots unpeeled, chopped roughly 1 onion, brown unpeeled, chopped roughly 2 sticks celery chopped roughly 1 leek white part only, chopped in half, washed, sliced roughly 3 mushrooms, fresh chopped roughly 1 tomato unpeeled, chopped roughly 6 peppercorns, black 1 bay leaf 5 sprigs parsley 2 sprigs rosemary, fresh 2 sprigs thyme, fresh Servings: pints (2.5 litres) Units:MetricUS Imperial

Instructions

1. Place the chicken carcasses in the bottom of a heavy-based pot and pour the water over. Bring to the boil over medium heat. Skim the surface with a slotted spoon to remove any residue. Then simmer on a low-medium heat for 30 minutes, skimming 2 or 3 more times.
2. Add the remaining ingredients. Turn the heat to low and simmer uncovered for a further 2 hours. Make sure that a simmer is maintained.
3. Turn off the heat and allow to stand for 1 hour.
4. Place muslin inside a sieve and place over a heat-proof container. Ladle the stock into sieve. Discard the bones and vegetables. Allow to cool and then place the covered container into the refrigerator overnight. Next morning, remove any fat that may have formed on the top of the stock. Divide into airtight containers. The stock will be good in refrigerator for 5 days and in the freezer for 3 months.

Recipe Notes

We usually don't use raw chicken bones when we make stock but the leftovers from roast chicken (make sure you use all the scrumptious bits in the bottom of the roasting pan).  You will need to adjust the quantities of the water and vegetables accordingly.

We also, dare I say it, don't use the muslin to filter the stock.

You will end up with stock that is not as clear but it will still taste great!

Save this recipe to find it when you need it!