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A glass jar filled with homemade chicken stock, sealed with a metal lid, sitting on a wooden kitchen countertop.

Homemade Chicken Stock

Master the art of cooking from scratch by making your own delicious chicken stock. This easy recipe and step by step process allows you to use chicken bones that would usually go to waste, and create a healthy and delicious stock that will elevate your cooking skills!
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Prep Time 1 hour
Cook Time 4 hours
Course Stock, Sauce and Marinade
Servings 2 quart

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

You could use the same principles to make turkey stock.
 
Course Stock, Sauce and Marinade