Easy Homemade Chicken Stock Recipe (AIP, Paleo)
Homemade chicken stock from scratch is so much better than store bought products! You control the ingredients, reduce waste and produce something that suits your flavors and needs!
We have struggled to find store bought chicken stock that doesn’t have a mile long ingredient list. And finding chicken stock that is fully compliant with the Autoimmune Protocol is not easy! And definitely not cheap!
We love making our own homemade chicken stock from scratch! This way we know what is in it! And we can easily adjust the flavor profile to our needs!
We also love the fact that it extracts all the goodness from chicken bones before they go to waste! And it uses no additional packaging! It is a win-win for reducing our ecological footprint!
Why we don’t add vegetables to our homemade chicken stock:
Traditionally stocks and broths use a variety of herbs and vegetables to add flavors and aromatics. We choose not to use vegetables (for the most part), because some of the flavors might not work with the dish we are preparing with the stock.
In dishes that use homemade chicken stock we usually add our vegetables separately, to better match the flavors of that particular recipe. A simple mirepoix adds so much more flavor to a dish than adding the vegetables to the stock!
Also, adding vegetables to homemade chicken stock can make it a bit bitter, if cooked too long. Our simple chicken stock allows us more flexibility and versatility.
How to make chicken stock:
When we debone chickens or have chicken carcasses left over from roast chicken, we gather these in the freezer until we have the equivalent of about two birds. These bones generally have a little meat left on them, but some meat is good to keep. Skin, cartilage and some fat all add flavor and nutritional value to your stock.
If you are on strict AIP, you will want to make sure you know what seasoning was used on the roast chicken before using the carcass. Some spices and seasoning will always make their way into your stock!
Instructions
Place the bones on a roasting pan and roast them in the oven at 180 degrees Celsius or 380 Fahrenheit for half an hour or so. Until they are golden brown, but not over roasted. Make sure to turn the bones half way through.
Put the roasted bones in a large pot with approximately 3 to 4 liters of cold water. Make sure the bones are covered with water.
Pour some water into the roasting pan and warm it up to deglaze, scraping off all the chicken fat and everything that is stuck to the pan. Pour this mixture into your pot with the chicken bones. This holds a lot of flavor.
Bring the pot to a boil and then turn it down to a slow simmer. Scoop off the scum/foam as it appears. The easiest way to remove the foam is with a spoon. As the broth starts boiling, the foam moves to the side of the pot. You can easily scoop it out by dragging a spoon across the top of the surface. You can dip the spoon into a bowl of cold water between scoops and that will prevent you from getting the stuff you have just taken off, back into the pot.
Let the pot gently simmer for about 2 hours.
Take out the larger bones with a spoon, and then pour the water and smaller bones through a sieve or colander into another pot or heat proof bowl. Make sure to get all the bones and overcooked meat out and discard them.
Return the broth to the pot and on a slow simmer, boil down the liquid by at least half so 4 liters becomes 2 liters, 3 liters becomes 1.5 liters.
You could reduce it more and it will become more flavorful.
Hope you enjoy this easy homemade chicken stock and find many tasty recipes to use it for!
Tips for storing homemade chicken stock
Let your chicken stock cool, before pouring it into freezer safe glass containers. If the stock is too hot, it can crack the glass.
To store your chicken stock in the refrigerator, pour it into an air tight container. Store in the refrigerator for up to 4 days.
To freeze chicken stock in freezer safe glass containers, follow these simple tips:
- Never fill a glass container with liquids to the rim, if you intend to freeze them. Liquid expands as it freezes and if there is no room in the jar, the glass will break.
- Once the chicken stock has cooled to room temperature, place it in the fridge to cool further. Once cooled, you can safely place the glass containers in the freezer.
- Label and date your containers, so you know what is in them.
Homemade chicken stock can be stored in the freezer for up to 3 months.
Homemade Chicken Stock
Equipment
- Large Fine Mesh Strainer or Metal Colander
- Large Stainless Steel Stock Pot (6 quart or larger) (lid not required)
- second Stainless Steel Pot or large heat proof bowl (4 quart or larger)
- Roasting Pan
- Spatula
Ingredients
- chicken bones from approximately two chickens
- 3 to 4 liters of cold water
Instructions
- Place the bones on a roasting pan and roast them in the oven at 180 degrees Celsius or 380 Fahrenheit for half an hour or so. Until they are golden brown, but not over roasted. Make sure to turn the bones half way through.
- Put the roasted bones in a large pot with approximately 3 to 4 liters of cold water. Make sure the bones are covered with water.
- Pour some water into the roasting pan and warm it up to deglaze, scraping off all the chicken fat and everything that is stuck to the pan. Pour this mixture into your pot with the chicken bones. This holds a lot of flavor.
- Bring the pot to a boil and then turn it down to a slow simmer. Scoop off the scum/foam as it appears. The easiest way to remove the foam is with a spoon. As the broth starts boiling, the foam moves to the side of the pot. You can easily scoop it out by dragging a spoon across the top of the surface. You can dip the spoon into a bowl of cold water between scoops and that will prevent you from getting the stuff you have just taken off, back into the pot.
- Let the pot gently simmer for 2 hours.
- Take out the larger bones with a spoon, and then pour the water and smaller bones through a sieve or colander into another pot or heat proof bowl. Make sure to get all the bones and overcooked meat out and discard them.
- Return the broth to the pot and on a slow simmer, boil down the liquid by at least half so 4 liters becomes 2 liters, 3 liters becomes 1.5 liters. You could reduce it more and it will become more flavorful.
- Storage:To store your chicken stock in the refrigerator, pour it into an air tight container. Store in the refrigerator for up to 4 days.Homemade chicken stock can be stored in the freezer for up to 3 months.
Notes
Frequently Asked Questions
How can I use homemade chicken stock?
Homemade chicken stock can be used in many ways, just as you would use store bought chicken stock!
The most popular is using chicken stock in soups, add stock instead of water to add flavour.
You can add chicken stock to almost any dish instead of water to add more flavor, think poached wild mushrooms.
You can use it to make gravy for your Sunday roast by adding it to the roasting juices in the roasting pan to deglaze it, pouring it into a small pot and reducing it to thicken or by adding tapioca flour to thicken.
A lot of people drink chicken stock. It makes a nutritious and healthy hot drink! Check out my other posts on delicious hot drinks.
What is the difference between chicken stock and chicken broth?
The terms stock and broth are often used interchangeable, but there is a difference.
Chicken stock is usually made with chicken bones, onion, celery and carrots (the same ingredients as for mirepoix) and some herbs such as bay leaves, thyme. Salt and pepper is also often added.
And chicken bone broth is practically the same as chicken stock, as far as I understand. Just a different name from what I understand.
Chicken broth is usually made with the same vegetables, herbs and spices, but uses chicken meat with the bones. Sometimes using an entire chicken.
Can I use chicken bones from a rotisserie chicken for stock?
Yes, you absolutely can! However, if you are on full AIP, you might not want to use that chicken, unless you know what spices were used on the chicken. And while you can reduce the amount of spices that go into your stock mixture by making sure you don’t include any skin, you will most likely end up with some of the spices in your stock.
Can I use raw chicken bones?
Yes you absolutely can! Boiling the bones for an hour will cook the bones. And roasting the bones before you start will add some extra flavor to your stock.
How long does chicken stock last in the refrigerator?
We have kept stock in the refrigerator for up to a week. Generally up to about 4 days is safe. Make sure you keep it in a sealed container. Read my tips on storing and freezing chicken stock up top.
Can I freeze chicken stock?
Yes you can. Read my tips on storing and freezing chicken stock up top.
What vegetables and herbs are best to include in chicken stock?
People generally use onion, carrot and celery. Garlic, leeks, mushrooms and parsnips are also not uncommon.
Herbs can include bay leaves, parsley and thyme.
What’s the best way to strain chicken stock?
A simple stainless steel sieve or metal colander works great. Place it over a large bowl or pot. Remove the large bones using a slotted spoon and then slowly pour the rest of the mixture through the sieve.
