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Home » Recipe » Soup » How to make Chicken Stock

How to make Chicken Stock

Updated: March 10, 2020 / Published: March 10, 2020 By Ilona This website contains affiliate links. Read Privacy Policy.

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Learn how to make chicken stock from scratch with carcass or bones, celery root, garlic, parsley, carrot, fresh herbs and few spices. This homemade chicken stock can be used for many dishes.

A stock made with chicken bones stored in glass containers.

Imagine you don’t have to buy a stock or broth at the store anymore. You can make your own base for your homemade stews, soups and sauces with ingredients that you like. Also, you can control salt and other spices as you wish.

Homemade Chicken Stock Recipe

Texture: thin liquid consistency.
Taste: salty with veggie and chicken flavor.
Simplicity: the soup requires few hours to cook properly on low heat.
Meal Type: soup with noodles, but mainly it is used as base for stews or soups.

Chicken Stock vs Broth

Chicken stock is mainly made from bones, either raw or cooked. It has rich flavor, it also contains more gelatin. Chicken broth is made with meaty parts plus bones, it has a lighter consistency. Both are great for soups, sauces, stews and gravies.

How to make Chicken Stock

  1. Prepare all ingredients: water, chicken carcass/bones, celery root, leek, carrot, garlic clove, bay leaf, dill, parsley, thyme, salt, nutritional yeast, turmeric and garlic powder.
  2. Pour water to the large pot, add carcass. Cook on low heat for 1 hour. Remove the scum.
  3. Add rest of ingredients, cook on low heat covered for 3 hours. Strain and pour to glass containers.

Step by step how to make chicken stock with vegetables and bones.

Tips to make the Soup

  • You can use the raw or the cooked carcass. To get carcass from whole chicken you need to remove legs, chicken breast and wings. The rest you can add it to the soup. What can you do with meat parts? Make my delicious Chicken Buddha Bowl with Avocado Dressing, you can use any parts of chicken for this recipe.
  • If you don’t have the carcass, use any chicken bones including legs and wings.
  • In order to make full of flavor base for soup you need to cook it on low heat for about 4 hours to get all nutrients from the bones.
  • You don’t have to add nutritional yeast if you don’t have them, they are optional but I’ve noticed the stock has great color and it taste better.
  • Add all herbs fresh rather than dried ones.

What to make with Chicken Stock

You can use chicken stock for variety of dishes including sauces, gravies and soups. Also, you can cook rice, quinoa or any other grains in stock to make it more flavorful. Start by making Homemade Cream of Mushroom Soup, Homemade Tomato Basil Soup or Borscht.

Borscht, Tomato basil and Cream of Mushroom Soup.

Faq’s to make the Soup

How long should I cook stock? Beef stock requires about 8 hours of simmering while chicken stock will need 4 hours of cooking on low heat.

Can you boil chicken stock? Boiling the soup will make the stock cloudy because proteins will break faster, you need to make it clear. Also, it might be difficult to remove the scum from boiling liquid.

Is it safe to cook bone broth overnight? No, please don’t leave unattended on the stove, it is dangerous. You need to check on the stock once in a while if everything looks good and if it needs slightly lower/higher heat.

Can I eat as soup? Yes, it is very common in Eastern European countries to serve the soup with noodles. It is also healthy home remedy whenever we feel sick.

How can I store the liquid? Pour the base for soups into glass or plastic containers, cover and keep refrigerated.

A soup made with carcass, parsley, leek and carrot.

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Clear homemade chicken stock poured in glasses.
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How to make Chicken Stock

Learn easy steps how to make chicken stock with bones, fresh vegetables and herbs.
Prep Time20 mins
Cook Time4 hrs
Course: Soup
Cuisine: American, European
Keyword: chicken stock
Servings: 14
Calories: 30kcal
Author: Ilona

Ingredients

  • 20 cups water
  • 1 carcass or bone parts
  • 1 celery root small, peeled
  • 1 leek washed
  • 1 carrot peeled
  • 1 garlic clove
  • 1 bay leaf
  • 1 cup dill fresh bunch
  • 1 cup parsley fresh bunch
  • 4 thyme sprigs
  • 3 tsp. salt
  • 1/2 tsp. nutritional yeast
  • 1/8 tsp. turmeric
  • 1/8 tsp. garlic powder
US Customary - Metric

Instructions

  • In the large pot pour water, add chicken carcass. Cook on medium to low heat for 1 hour. Remove the scum.
  • Add celery root, leek, carrot, garlic clove, bay leaf, dill, parsley, thyme sprigs, salt, nutritional yeast, turmeric and garlic powder.
  • Simmer on low heat covered for 3 hours. Strain bones and veggies. Keep in the fridge in airtight glass container. The recipe makes about 14 cups of stock.

Notes

  • You can use the raw or the cooked carcass. To get carcass from whole chicken you need to remove legs, chicken breast and wings. The rest you can add it to the soup. What can you do with meat parts? Make my delicious Chicken Buddha Bowl with Avocado Dressing, you can use any parts of chicken for this recipe. 
  • If you don't have the carcass, use any chicken bones including legs and wings.
  • In order to make full of flavor base for soup you need to cook it on low heat for about 4 hours to get all nutrients from the bones.
  • You don't have to add nutritional yeast if you don't have them, they are optional but I've noticed the stock has great color and it taste better. 
  • Add all herbs fresh rather than dried ones.

Nutrition

Calories: 30kcalCarbohydrates: 6gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 482mgPotassium: 217mgFiber: 1gSugar: 1gVitamin A: 1468IUVitamin C: 14mgCalcium: 50mgIron: 1mg
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Update Notes: The soup was originally posted in March 2015, it was updated with new improved recipe in March 2020.

Chicken stock ingredients to make the soup.

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Filed Under: Luncheon, Recipe, Soup Tagged With: chicken base, chicken soup, chicken stock, tutorial

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Reader Interactions

Comments

  1. hooplah

    March 6, 2015 at 10:02 AM

    Wow – I can’t tell you how many times I’ve gone to make a recipe and had to change my plans because I didn’t have chicken stock. This will help a lot! Definitely pinning it!

    Reply
    • Ilona

      March 6, 2015 at 11:43 AM

      Thank you for pining! I spent sometime yesterday to explore your blog and I can say it is very informative:)

      Reply
  2. Mira

    March 8, 2015 at 8:32 PM

    So easy! I love homemade chicken stock! Great recipe!

    Reply
    • Ilona

      March 9, 2015 at 2:07 PM

      It is definitely very easy. Thank you Mira!

      Reply

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I'm Ilona, the creator of entertaining food and weeknight meals. As a designer of all beautiful things for a party, I offer entertaining styling tips and gift ideas. I love to cook everything from scratch and travel around the world, check out my bio here

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