There’s nothing quite like homemade chicken stock simmering on the stove. This rich, flavorful base transforms soups, gravies, sauces, and rice into something truly special. If you’ve ever wondered how to make homemade chicken stock or how long homemade chicken stock lasts in the fridge, this guide covers everything you need to know.
Why You’ll Love This Homemade Chicken Stock Recipe
- Deep, rich flavor you can’t get from a carton
- Budget-friendly and reduces food waste
- Perfect for using a leftover chicken carcass
- Freezer-friendly for meal prep
- Essential base for soups, stews, and sauces
What Is Homemade Chicken Stock?
Homemade chicken stock is made by slowly simmering chicken bones, vegetables, and aromatics to extract flavor, collagen, and nutrients. Unlike broth, which is typically made from meat, stock relies heavily on bones for body and richness.
Ingredients for Homemade Chicken Stock (&What they do)
** You can find the full recipe ingredients and instructions on the printable recipe card below.
This homemade chicken stock recipe uses simple pantry staples:
- Chicken bones or a roasted chicken carcass *
- The foundation of homemade chicken stock. Bones release collagen as they simmer, giving the stock body, richness, and that silky texture. A roasted carcass adds deeper flavor.
- Onion
- Adds natural sweetness and depth. Leave the skin on for a richer golden color.
- Carrots
- Contribute subtle sweetness and balance the savory notes of the bones.
- Celery
- Provides an earthy, slightly peppery base flavor that rounds out the stock.
- Garlic
- Adds gentle background warmth without overpowering the stock.
- Bay leaves
- Infuse subtle herbal complexity and enhance overall aroma.
- Peppercorns
- Add mild heat and brightness without making the stock spicy.
- Fresh herbs (optional)
- Parsley, thyme, or rosemary add freshness and complexity. Tie them together for easy removal.
- Water
- Acts as the extraction medium, pulling flavor, nutrients, and collagen from the bones and aromatics. Always start with cold water for best results.
* If you’re making homemade chicken stock from carcass, this is the perfect way to use leftover roasted chicken bones.
How to Make Homemade Chicken Stock
** You can find the full recipe ingredients and instructions on the printable recipe card below.
Step 1: Prepare the Ingredients
Place chicken bones or carcass in a large stockpot. Add chopped vegetables and aromatics.
Step 2: Add Water and Simmer
Cover with cold water. Bring to a gentle boil, then reduce to low. Simmer uncovered for 3 to 4 hours, skimming foam as needed.
Step 3: Strain the Stock
Strain through a fine mesh sieve [paid link] into a large bowl. Discard solids.
Step 4: Cool and Store
Cool completely before refrigerating or freezing.
How Long Does Homemade Chicken Stock Last?
Homemade chicken stock lasts:
In the Refrigerator
4 to 5 days when stored in an airtight container.
In the Freezer
Up to 6 months for best quality.
How to Tell If Chicken Stock Has Gone Bad
- Sour smell
- Cloudy appearance
- Mold
- Unusual taste
If in doubt, discard it.
Homemade Chicken Stock vs Broth
Chicken stock is made primarily from bones and has a richer, thicker texture due to collagen. Chicken broth is typically lighter and made from meat. Stock is ideal for cooking; broth is often enjoyed on its own.
What to Make With Homemade Chicken Stock
If you’re wondering what to make with homemade chicken stock, here are some ideas:
- Chicken & Dumplings
- Chicken Pilau
- Chicken Birria Tacos
- Stuffing
- Spanish Chicken & Rice
- Crock Pot Tirkey Breast with Pan Gravy
- Chicken Pot Pie Soup
Tips for the Best Homemade Chicken Stock
- Always start with cold water
- Simmer gently, never rapidly boil
- Roast bones first for deeper flavor
- Add a splash of apple cider vinegar to help extract collagen
Substitutions
- Use turkey bones instead of chicken
- Add leeks for a deeper onion flavor
- Use dried herbs if fresh are unavailable
What Can Go Wrong
- Boiling too hard can make stock cloudy
- Not skimming foam can affect flavor
- Over-salting (avoid salting heavily until using in recipes)
Storage
Refrigerate in airtight containers or freeze in portion-sized containers. Ice cube trays work well for small portions.
Time-Saving Swaps
- Use a slow cooker [paid link] and cook 8 hours on low
- Use an Instant Pot [paid link] and cook on high pressure for 45 minutes
Leftovers
Use leftover stock within 4 to 5 days or freeze immediately. Frozen stock can go directly into soups without thawing.
People Also Ask (FAQs)
How long does homemade chicken stock last in the fridge?
It lasts 4 to 5 days when stored properly in an airtight container.
Can you freeze homemade chicken stock?
Yes, freeze for up to 6 months for best quality.
Can I make homemade chicken stock from a rotisserie chicken?
Yes, a rotisserie chicken carcass makes excellent stock.
Is chicken stock the same as bone broth?
They are similar, but bone broth is typically simmered longer and may include added vinegar for collagen extraction.
Final Thoughts
Making homemade chicken stock is simple, economical, and elevates everyday cooking. Once you start making your own, you may never go back to store-bought again.
Chicken Bone Broth (homemade chicken stock recipe)
Equipment
- Heavy Stock Pot or Dutch Oven [paid link] with tight-fitting lid
- Fine mesh sieve [paid link]
- storage containers [paid link]
Ingredients
- 3.5 lbs Bony Chicken Pieces Legs, wings, necks, or back bones
- 4 ribs Celery tops and leaves, too!
- 4 medium Carrots cut into 2 inch chunks
- 2 large Onions quartered
- 3 cloves Garlic peeled
- 3 Bay leaves
- 10 Whole peppercorns
- 2 quarts Water
Optional Herbs & Spices
- Rosemary
- Thyme
- Ginger
Optional Aromatic Vegetables
- Parsnips
- Celery Root
- Green Onions (Scallions)
Instructions
- Layer all ingredients into the pot. Pour in the water.
- Bring to a boil over medium-high heat. Once the pot comes to a rolling boil, cover and reduce the heat to a slow simmer over low heat. Only a very low bubble is needed for this slow simmer. The slow simmer is what draws out all flavor!
- Simmer covered over LOW heat for 3 hours, checking the pot occasionally for the water level. If the water level seems to be dropping, add additional water to keep the pot at around two quarts of water. If foam develops, skim the foam away with a spoon and discard.
- After the stock is done, it will have a light golden color and smell and taste like chicken soup. Remove the pot from the heat and set aside to cool slightly.Remove the chicken to a large bowl or plate and set asideOnce the stock is cool enough to safely handle. strain the stock by pouring it through a fine-mesh sieve into another large pot or bowl to remove the spent vegetables, herbs, bones, and cartilage. Let the stock cool and skim the fat off the top. The cooler the stock is, the easier it will be to remove the fat floating on the surface.
- For the reserved chicken meat, This can be shredded off the bones and the bones be discarded. The shredded meat is perfect anywhere you would use pre-cooked shredded chicken meat like soups, tacos, chicken salad, and chimichangas.
- IMPORTANT TO NOTE: The chilled Chicken stock will turn gelatinous. This is perfectly normal.This has to do with the chicken bones themselves. Slowly simmering the bones draws out all the vitamins and nutrients into the broth but it also draws out the collagen and marrow. The collagen is what gives the chicken stock its silky texture. Once you reheat the stock, it will all become fully liquified again. The bone stock adds a beautiful depth of flavor to rice and chicken dishes and is great for other uses like gravy and even ramen noodles.
Notes
- Start with cold water to help extract the best flavor and collagen from the bones.
- Keep it at a gentle simmer, not a hard boil. Boiling can make stock cloudy and can give it a harsher taste.
- Skim foam during the first 30–45 minutes for a cleaner flavor and clearer stock.
- Do not heavily salt the stock while cooking. Keep it neutral so you can season recipes later without over-salting.
- Strain well through a fine-mesh strainer for a smooth stock (cheesecloth optional).
- Cool quickly and safely before storing (spread into shallow containers or set the pot in an ice bath).
- Storage: Refrigerate 4–5 days or freeze up to 6 months for best quality.
- Remove the fat layer after chilling if you want a cleaner taste, or leave it as a protective “seal” for storage.
Nutrition
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Looks great. Thanks for sharing.
The broth is full of flavor. I froze mine. How do I reheat it once it congeals?
I wanted some shredded chicken meet for enchiladas and thought why not. I got a good broth and a bunch can of shredded chicken. Win-win.
I had some drumsticks in the freezer and thought I’d give this a whirl. It was very easy to make and tastes great. I wouldn’t have thought the chicken meat would have still had flavor and be edible but it was. I’d definitely make this again.
I froze mine in zip top bags laid flat.