Homemade Chicken Stock
In short: A clear, golden chicken stock simmered slowly from bones, vegetables and herbs. The base for soups, risotto, gravy and sauces, and it freezes well. It takes about 3 h 35 min in total and makes 8 servings.
- Prep
- 15 min
- Cook
- 3 h 20 min
- Total
- 3 h 35 min
- Servings
- 8
- Difficulty
- Easy
- Calories
- 25 kcal
A pot of homemade chicken stock costs very little if you use bones from roasted chickens or wings and backs saved in the freezer. Simmered gently for a few hours with onion, carrot, celery and herbs, it turns golden and savory and sets to a soft jelly in the fridge, which is a good sign. It is the base for soup, rice dishes, sauces and gravy, and it tastes cleaner and richer than any cube. All it asks for is a low simmer and some patience.
Instructions
- Put the chicken bones and parts in a large stockpot. Pour in the cold water and the vinegar. The water should cover the bones by about 5 cm (2 inches).
- Bring slowly to a gentle boil over medium-high heat. As the gray foam rises, skim it off with a spoon for the first 10 to 15 minutes.
- Add the onions, carrots, celery, garlic, bay leaves, peppercorns, parsley and thyme.
- Lower the heat so the surface barely bubbles, with an occasional bubble breaking through. Partly cover and simmer for 3 to 4 hours, skimming now and then. Do not let it boil hard, because that makes the stock cloudy.
- Strain the stock through a fine sieve into a large bowl, pressing lightly on the solids. Discard the bones and vegetables, or pick any meat off the bones for soup.
- Season with the salt. Cool the stock quickly by setting the bowl in a sink of cold water and stirring, then refrigerate it.
- When it is cold, lift off the layer of fat from the top. Store the stock in jars or containers.
Tips
- Keep a freezer bag for scraps. Roasted chicken carcasses, wing tips, onion ends, carrot peels and parsley stems all go into a stock and save money and waste.
- For a darker, deeper stock, roast the bones and vegetables at 220°C (425°F) for 30 minutes before simmering. For a lighter, clearer stock, leave out the onion skins.
Questions and answers
How long does homemade chicken stock keep?
It keeps for 4 days in the fridge and up to 6 months in the freezer. Freeze it in 250 ml (1 cup) portions or in ice cube trays for easy use.
Why is my chicken stock cloudy?
It was boiled too hard, or the foam was not skimmed. Cloudy stock is safe and tastes fine, but a gentle simmer and skimming give a clearer result.
What is the difference between stock and broth?
Stock is made mostly from bones and has more body from gelatin, while broth is made from meat and is lighter. In everyday cooking they are used interchangeably.
How long does it take to make Homemade Chicken Stock?
About 3 h 35 min in total: 15 min of preparation and 3 h 20 min of cooking.
How many calories are in Homemade Chicken Stock?
About 25 kcal per serving, with 3 g of protein, 1 g of carbohydrates and 1 g of fat. These values are estimates.
Nutrition per serving
| Calories | 25 kcal |
|---|---|
| Protein | 3 g |
| Carbohydrates | 1 g |
| Fat | 1 g |
| Fiber | 0 g |
| Sugar | 1 g |
| Sodium | 350 mg |
Estimated values, calculated from the ingredients.
