There is something truly comforting and magical about a rich, flavorful pot of homemade broth bubbling away on the stove, and that’s exactly what this Homemade Chicken Stock Recipe delivers. It transforms simple chicken frames and humble vegetables into a golden elixir that serves as the foundation for countless soups, stews, and sauces. The best part? It’s incredibly easy to make and fills your kitchen with a warm, inviting aroma that promises delicious meals ahead. This recipe is perfect for anyone wanting to elevate their cooking with a deeply nourishing, homemade touch.
Ingredients You’ll Need
Gathering these ingredients is straightforward and rewarding. Each one plays a key role: the chicken frames provide the rich meaty base, the vegetables add natural sweetness and color, herbs bring fresh complexity, and the vinegar helps extract all those wonderful nutrients and flavors.
- 2 kg/4 lb chicken frames (raw): These form the rich backbone of your stock, packed with collagen and flavor.
- 1 medium carrot (unpeeled, cut into 4 pieces): Adds subtle sweetness and vibrant color to the stock.
- 1/2 onion (peeled and halved): Contributes a gentle depth and aromatic base note.
- 1 celery stem (cut into 4, leaves included): Brings a fresh, slightly peppery undertone that balances the sweetness.
- 1/2 tbsp black peppercorns: Adds just enough spice and warmth without overpowering.
- 1 tbsp apple cider vinegar: Helps break down the chicken bones to release minerals and nutrients early in cooking.
- 2 fresh bay leaves (or 1 dried): Provide a subtle herbal aroma essential to classic stock flavor.
- 2 thyme sprigs (or 1/2 tsp dried leaves): Adds earthiness and nuance to the broth.
- 3 parsley sprigs: Bring a bright, fresh finish to the stock.
- 3 litres/3 quarts cold tap water: The pure liquid base that extracts and carries all these flavors beautifully.
How to Make Homemade Chicken Stock Recipe
Step 1: Prepare the Ingredients
Start by collecting your chicken frames and vegetables. No need to peel the carrot or the celery leaves; their skins and greenery contribute extra flavor and nutrients. Cutting vegetables into large chunks ensures the flavors slowly infuse without turning to mush during the long simmer. This is all about layering flavor thoughtfully, so take a moment to appreciate the fresh ingredients before you start.
Step 2: Combine and Simmer
Place the chicken frames in a large stockpot along with the chopped carrot, onion, celery, peppercorns, bay leaves, thyme, parsley, and the apple cider vinegar. Now, pour in the cold tap water to cover everything comfortably. Starting with cold water is key for extracting maximum flavor and gelatin from the bones. Bring the whole pot up to a gentle simmer; you want soft bubbles, not a rolling boil, to keep the broth clear and clean-tasting.
Step 3: Skim and Simmer Slowly
As the stock begins to simmer, skim off any foam or impurities that rise to the surface with a fine mesh skimmer or spoon. This keeps the stock beautifully clear and free of bitterness. Once skimmed, lower the heat to maintain a slow simmer. Let it cook gently for about three hours. This patient simmer allows flavors to meld and the collagen to break down, resulting in that silky, rich texture.
Step 4: Strain and Cool
When the time is up, carefully strain the stock through a fine sieve or cheesecloth into a large bowl to remove all bones and vegetables. Press gently on solids to extract every last drop of liquid goodness. Then, let it cool to room temperature before transferring to storage containers. If you notice any fat rising to the top, you can skim this off once chilled, or leave some for extra flavor depending on your preference.
How to Serve Homemade Chicken Stock Recipe
Garnishes
When serving dishes made with this stock, think fresh herbs like chopped parsley or chives to brighten the flavor. A sprinkle of cracked black pepper or a tiny drizzle of good-quality olive oil can elevate even a simple bowl of soup made with your stock to something special.
Side Dishes
This stock shines as the foundation for soups paired wonderfully with crusty bread or homemade dumplings. It’s also fantastic alongside roasted vegetables or a fresh garden salad to keep meals light but full of hearty comfort.
Creative Ways to Present
Use your homemade chicken stock as a base for risottos, sauces, or to cook grains like quinoa or farro to infuse them with extra flavor. You could even freeze it in ice cube trays for quick boosts of umami in sauces and sautés. The possibilities with this simple, nourishing stock are truly endless.
Make Ahead and Storage
Storing Leftovers
If you don’t use all your homemade chicken stock immediately, store it in airtight containers in the refrigerator for up to four days. Make sure to leave a little room at the top in case it expands or if you want to add more ingredients later.
Freezing
Freezing is a fantastic option to preserve your stock for months. Use freezer-safe containers or ice cube trays for portion control. When frozen, this Homemade Chicken Stock Recipe keeps all its rich flavor and nutrients intact, ready to be thawed when you need a quick flavor enhancer.
Reheating
Reheat your stock gently on the stove over medium-low heat to maintain its clarity and flavor. Avoid boiling vigorously as this can break down the delicate flavors. A slow, gentle warming is best to enjoy the full depth of your homemade broth.
FAQs
Can I use raw chicken instead of chicken frames?
While raw chicken meat can be used, chicken frames or carcasses are ideal because they contain bones full of collagen, which produces a richer, more gelatinous stock with greater body.
Do I really need to add vinegar?
Yes! The apple cider vinegar helps to draw minerals and gelatin from the bones during cooking, resulting in a more nutritious and flavorful stock.
How long can I keep homemade chicken stock in the fridge?
Stored properly in an airtight container, homemade chicken stock will last about four days in the refrigerator before it’s best to freeze or use it up.
Can I make this recipe in a slow cooker?
Absolutely! Use the slow cooker on low for 6 to 8 hours for an equally flavorful stock, though be sure to skimp on the foam and impurities occasionally for clarity.
What can I do with the leftover vegetables?
After long cooking, the vegetables will have given up most of their flavor and nutrients, so it’s best to discard them or compost—their texture will be very soft and unappetizing.
Final Thoughts
Making your own Homemade Chicken Stock Recipe is a delightful kitchen ritual that rewards you with rich, nourishing goodness for countless dishes. It’s simple, economical, and so much better than store-bought broth. I encourage you to try it, savor the process, and enjoy the warmth and flavor it brings to your meals.
