Homemade Chicken Stock is easy and affordable to make. Use the resulting broth as the base for any recipe requiring chicken stock. It’s really just that easy! Come on into the kitchen and we’ll get started.
You can either start from preparing Perfectly Poached Chicken, or by using the bones from de-boning chicken breasts and achieve equally good results. My husband and I often use this method – saving the bones from the (now) boneless skinless chicken breasts in a gallon-size zip top bag in our freezer.
To begin, add the chicken (if poaching – otherwise use all meaty bones) and bones to a large pot or Dutch oven. Cover with water and bring to a boil and then reduce to a simmer. To add more flavor, I use a few leftover vegetables to further flavor the broth. This will be strained away and discarded later. Once the broth is ready, strain the broth and discard both the bones and vegetables. If you are using the broth immediately, it’s ready! However, if you prefer, you can also freeze the broth for later use. I have had great luck with both methods.
This is a very economical way to stretch your food budget – not only are split chicken breasts cheaper than boneless skinless chicken breast fillets, but they also include the coveted chicken tender portions. When you remove the chicken from the bone, you can also remove the chicken tender and freeze those for later use as well.
I am writing this post as a part of a 5-day $50 meal plan. That’s 3 meals a day for 4 people for just $10 a day! Come by and check it out! Next, we will turn this delicious Homemade Chicken Stock into a flavorful Homemade Chicken Vegetable Soup. Be sure to click over to the next step!
Homemade Chicken Stock
Yield 8 cups
Homemade chicken broth is easy and affordable to make. Use the resulting broth as the base for all your recipes requiring chicken stock or broth.
- 1 pound meaty chicken bones [See Note 1]
- 8 cups water
- 1/2 medium onion, peeled and quartered
- 1 carrot, peeled and chopped
- 1 bunch celery (just the tops with leaves) [See Note 2]
- parsley sprigs [See Note 3]
- salt and pepper, as desired
- Put all the ingredients in a large soup pot. Add 8 cups cold water, turn the heat to high and bring to a boil.
- Turn the heat to a gentle simmer. Spoon off and discard any foam that rises to the surface.
- Simmer, uncovered, for 2 hours.
- Strain broth through a fine-meshed sieve.
- Cool to room temperature and freeze for future use or skim fat from surface and use immediately.
- To create Homemade Chicken Stock while also Poaching chicken, see this recipe: Perfectly Poached Chicken, as well.
- Most people discard the celery leaves, chop them off the bunch of celery and throw them in your stock pot for added flavor. I freeze mine as needed to use for making stock or use them off fresh celery if I have it on hand.
- I use parsley stems that I trim away when using the leaves, they are every bit as flavorful as the leaves so why waste them? The vegetables are all strained out and discarded after the stock is finished so kitchen scraps work very well in stock recipes.
- This recipe is easily doubled.
Courses Sauce, stock