Homemade chicken stock is SO much better than anything you can buy at the store. I love it because of the control I have over the amount of sodium and seasonings in it. And like so many other foods, it tastes better when it’s made fresh.
It is shockingly easy to make your own chicken stock. All you need is water, chicken bones, and a handful of vegetables for flavor. Truthfully, you could even make your stock without the veggies if you don’t have any on hand. The important part is getting the gelatin from the bones–that’s what makes fresh chicken stock so rich and delicious!
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Making your own chicken stock is very simple. But before we go into the chicken stock making process, it’s important to be clear about what we’re making. Did you know that chicken stock, chicken broth, and chicken soup are three different things? While all of them are savory liquids made from chicken, they are made differently.
What’s the Difference Between Stock, Broth, and Soup?
Stock is made by simmering bones, meat, and vegetables in water to produce a flavorful base for cooking. This process takes hours.
As the bones are cooked, they release collagen. And when collagen is heated slowly for a long period of time, its proteins denature, forming gelatin. The gelatin is what gives stock its rich flavor.
You’ll notice that when homemade stock is cooled, it will form a jelly-like consistency. That’s the gelatin forming, just like it does when you make a Jello mold. I’ve noticed that some store-bought stocks do not have this, which means that they are essentially just broth.
Another name for stock is bone broth. This is a little confusing because broth is made without bones (see below).
Broth is made by simmering meat and vegetables, without using bones. Since there is no collagen extraction taking place, the process of making broth is much faster than making stock. Instead, the objective is to allow the flavors from the meat and vegetables to infuse with the water, creating a cooking base. Unlike stock, broth can be eaten as-is, and is a helpful way for people with stomach ailments to gain nutrients without upsetting the digestive system too much.
Soup is a liquid-based food that is typically made using a stock or broth base. Additional ingredients, such as meat, vegetables, cream, and spices, can be added to create endless varieties of soups.
How Do I Make Chicken Stock?
I make a batch of stock every time I use the meat from a whole chicken. Sometimes it’s after I’ve made roast chicken for dinner. Other times it’s from leftover rotisserie chicken that I used in enchiladas or chicken pot pies.
I start by pulling as much cooked chicken off the bones as I can. My grandmother used to call this “picking the bones.” If I know I’ll be making chicken soup with dumplings in the next day or so, I’ll save the meat in a container until it’s time to add it to the soup. Otherwise, I’ll put it in a Ziploc and store it in the freezer until I need it.
Once your chicken carcass is nothing but literal skin and bones, place it in a large stock pot and cover it with water. I like to add a little skin to the pot, since it adds flavor, but you can choose what’s best for you and your family. Set the heat on low to get the leftover chicken simmering while you prep the veggies.
Add More Flavor
Next, you’ll want to add some vegetables to the pot. These are called aromatics since they give off a delicious smell as they release flavor into the liquid.
You can use whatever vegetables you’d like, in whatever quantities you’d prefer. I use 2 small onions, 3 or 4 carrots, and 2 or 3 celery ribs. I also like to throw in a couple bay leaves.
Don’t spend a lot of time chopping these vegetables. You don’t have to be concerned about pieces being the same size because they are just there for the flavor. I rough-cut mine in about five minutes.
I do not add salt or seasonings to my chicken stock. Since I like to freeze it so it’s on hand when I need it, I don’t always have a plan for my stock on the day it’s made. If I seasoned my stock, the seasonings may not go with the future dish that I use it in.
Of course, the seasonings that were used on the chicken itself when it was roasted will be apparent in the stock, but I haven’t had a problem with those flavors interfering in other dishes.
Bring the pot to a boil over high heat, then reduce to a simmer again. Cover and let it simmer for 4 to 6 hours. Give it a peek and a stir occasionally. It will reduce as the hours go by.
When Is It Ready?
The stock is ready when it takes on a golden color. At that point, you’re ready to strain the solids out. I start by taking out the larger pieces with tongs or a slotted spoon. When it’s too hard to fish out any more, you’ll need a large bowl and a strainer.
I am not strong enough to pour everything from the pot into a strainer, so I work in batches using two measuring cups. I position the strainer over the larger cup, then pour from the smaller one. That way, I don’t get burned from spilling stock AND I can see how much stock I’ve made.
Dispose of the solids caught in the strainer. If you’d like a very clear broth, you can strain a second time using cheesecloth instead of a strainer.
Can I Make Chicken Stock in a Slow Cooker?
Yes! You can use this process to make stock in a crock pot. Be sure to cover the bones by about 2 inches of water. Cook on low setting for at least 8 to 12 hours.
For the very best results, cook on low for 24 hours. Every bit of deliciousness will be sucked out of the bones, making a delightfully rich stock.
How Do I Store Chicken Stock?
Let the stock cool until it is warm to the touch. If you’re using it to make chicken soup with dumplings or another recipe within a day or two, place the stock in a container with a tight-fitting lid and store it in the refrigerator.
If you’re making it ahead to keep on hand, portion the stock in amounts that you will be likely to use. I like to freeze my stock in stackable quarts. Here’s how I do it.
Pour a quart of broth into a gallon-sized Ziploc freezer bag. Then carefully lay it on a cookie sheet, slightly holding up the open end so the stock doesn’t spill. Try to get as much air out of it as you can before sealing it.
Lay the bag on the cookie sheet and freeze it on a level shelf until it’s solid. That way, you’ll be able to stack multiple quarts on top of one another in the freezer.
Chicken stock can be kept in the freezer for up to six months. Be sure to label your bags with the contents and date in permanent marker.
Does This Method Work for Turkey or Beef Stock, Too?
Absolutely! You don’t have to stop at chicken stock. The same method can be used with any type of meat and bones.
I make turkey stock for my yummy turkey gumbo and ham stock for split pea soup. You can even omit meat and bones all together and use vegetables to create your own vegetable broth.
Give It a Try!
If you’ve never made your own stock, I encourage you to give it a try. It’s delicious and isn’t laden with the preservatives that canned stock has. Not to mention, it will make your kitchen smell fantastic!
How are you going to use your homemade chicken stock? Let us know below!
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