Chicken Stock Recipe (Bone Broth) Recipe
How to craft a rich, flavorful chicken stock with leftover roasted chicken! This rich, savory bone broth is a nutrient-dense foundation for homemade soups and stews.
How to Make the Best Chicken Stock Recipe (Bone Broth)
There’s something deeply satisfying about making your own chicken stock from scratch. This rich, golden bone broth transforms leftover roasted chicken into liquid gold—a nutrient-dense foundation that will elevate every soup, stew, and sauce you make. The secret lies in the long, slow simmer that extracts every bit of flavor and gelatin from those bones.
The beauty of homemade stock is in its simplicity. With just a chicken carcass, some aromatic vegetables, and a bit of patience, you’ll create something far superior to anything you can buy in a store. The apple cider vinegar helps draw out minerals from the bones, while the low simmer ensures a clear, clean-tasting broth without any cloudiness.
Once you start making your own chicken stock, you’ll never go back to store-bought. Keep a batch in the freezer and you’ll always have the perfect base for quick weeknight soups, risottos, and braises. Your kitchen will smell incredible while it simmers—an added bonus that no store-bought carton can offer.
Chicken Stock Recipe (Bone Broth)
How to craft a rich, flavorful chicken stock with leftover roasted chicken! This rich, savory bone broth is a nutrient-dense foundation for homemade soups and stews.
Ingredients
Stock Base
Aromatics
Instructions
Prepare the Bones
- Optional step: Pound the bones with a mallet just enough to crack them. Alternatively, squeezing the bones with pliers works great too. Smashing chicken bones when making chicken stock helps release more gelatin and flavor, resulting in a richer and more robust stock.
Simmer the Stock
- Place water, chicken carcass (chicken feet and neck if using), apple cider vinegar, peppercorns, and bay leaf in a large stockpot. Bring to a boil and then cook on a low simmer with a vented lid for 3 hours and up to 12 hours. Skim any foam and discard. Add more water if needed.
- Add celery, carrots, onion, and parsley. Simmer for another 1 to 1½ hours.
Strain and Store
- Cool and strain. Strain through a colander first to get the preliminary chunks and then switch to a fine mesh strainer. Use a cheesecloth for ultra pure stock.
- Store in glass jars and seal with an airtight lid.
Notes
- You can use 1½ to 2 pounds of chicken carcass depending on what you have available.
- For extra richness, add chicken feet and neck if you have them.
- The stock can be refrigerated for up to 5 days or frozen for up to 3 months.
- A good stock will gel when refrigerated—this indicates high gelatin content.
