Name: Homemade Chicken Stock Recipe
Prep time: 5 min
Cook time: 240 min
Total time: 245 min
Ingredients: 1 whole chicken (4 to 5 pounds, organic or bone-in, skin-on pieces); 1 medium sweet onion (quartered); 1 clove garlic (quartered); 2 ribs celery (cut into large pieces); 2 medium carrots (cut into large pieces); 1 teaspoon Kosher salt; 1 teaspoon ground black pepper; 1 sprig thyme (fresh); water (enough to cover ingredients)

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There’s something undeniably comforting about a pot of homemade stock simmering on the stove, filling the air with the rich aroma of flavors melding together. I’ve spent countless afternoons making Homemade Chicken Stock Recipe, watching the ingredients slowly transform into a golden potion that adds depth to so many dishes. Whether it’s a chilly evening or a bustling holiday gathering, this stock is my secret weapon for creating everything from soups to sauces, transforming ordinary meals into something extraordinary.

As I chop the vibrant carrots, fragrant celery, and aromatic onion, I can’t help but reflect on the memories tied to this humble dish. It’s a recipe passed down through generations, each one adding their own twist, but the essence remains the same: nurturing and warmth. The best part? Making stock is a great way to use leftover ingredients and scraps, making it both economical and sustainable.

When I make Homemade Chicken Stock Recipe, I feel like a true kitchen alchemist. The transformation begins with a simple chicken, which, when simmered for hours, releases its essence into the water, creating a velvety broth. You don’t just end up with stock; you have a base for countless meals that will warm your soul. So, let’s roll up our sleeves and dive into this beautiful process together!

Recipe Snapshot

Total Time:
4 hr 5 mins

Prep Time:
5 mins

Cook Time:
240 mins

Difficulty:
Hard

Calories:
30 kcal

Protein:
5 g

Diet:
Keto, Paleo, Whole30

Fat:
1 g

Tools Used:
Saucepan, Instant Pot, Slow Cooker

The Charm of This Homemade Chicken Stock Recipe

Rich Flavor Profile

The first reason I adore Homemade Chicken Stock Recipe is its incredible depth of flavor. Unlike store-bought stocks, which can be overly salty or artificial, homemade stock offers a complex taste that enhances any dish. The gentle simmering process allows the flavors of chicken, onion, garlic, and herbs to meld beautifully, resulting in a broth that’s both comforting and delicious.

Control Over Ingredients

Making your own stock means you get to control every ingredient that goes into it. I love knowing exactly what I’m using—organic chicken, fresh vegetables, and a sprinkle of salt. This control not only allows you to customize flavors but also makes it easy to avoid preservatives and additives found in many commercial stocks.

Versatility

Homemade Chicken Stock Recipe is incredibly versatile. It’s perfect for soups, risottos, sauces, and even when cooking grains. You can use it as a base for your favorite dishes or simply enjoy it on its own as a warming broth. The possibilities are endless!

Cost-Effective

Using leftover carcasses from roasted chicken or even scraps from vegetables makes this an economical dish. It’s a brilliant way to minimize food waste while maximizing flavor. The small amount of time spent preparing stock results in a large batch that can be frozen for later use, saving you time and money in future meals.

Health Benefits

Not only is homemade stock delicious, but it also offers health benefits. The simmering process extracts nutrients from the chicken and vegetables, creating a wholesome broth rich in vitamins and minerals. It’s a comforting remedy during cold weather or when you’re feeling under the weather.

What’s In This Homemade Chicken Stock Recipe

The ingredients in Homemade Chicken Stock Recipe are simple yet powerful. The combination of a whole chicken or chicken parts, aromatic vegetables, and herbs creates a foundation that can elevate countless dishes. Each component plays a crucial role in building flavor, ensuring that your stock is rich and satisfying.

1 (4 to 5 pound) chicken: Use an organic whole chicken or bone-in, skin-on chicken pieces for the best flavor.
1 medium sweet onion: Quartered to bring sweetness and depth to your stock.
1 clove garlic: Quartered to infuse a gentle garlic flavor.
2 ribs celery: Cut into large pieces for a refreshing crunch and aromatic quality.
2 carrots: Cut into large pieces to add natural sweetness.
1 teaspoon Kosher salt: Essential for seasoning and enhancing flavors.
1 teaspoon ground black pepper: Adds warmth and a touch of spice.
1 thyme: Fresh thyme contributes an earthy note to the stock.
Water: Used to cover the ingredients and create the stock base.

Step by Step Guide for Homemade Chicken Stock Recipe

Making Homemade Chicken Stock Recipe is a rewarding experience. You’ll find it easy to follow these steps and enjoy the delightful aromas filling your kitchen as everything simmers together. This stock can be made using a slow cooker, a stockpot, or an Instant Pot, making it incredibly versatile.

Begin by placing the whole chicken into a 6-quart slow cooker. Add the quartered onion, garlic, large pieces of celery, and carrots. Sprinkle in the salt, pepper, and thyme. Pour in enough water to cover everything, about 4 to 5 quarts. The goal is to ensure all the ingredients are submerged.
Cover the slow cooker and set it to cook on high for 4 hours or low for 8 hours. As the stock cooks, the chicken will become tender and release its flavors into the water. Your kitchen will start to smell divine!
After the cooking time, carefully remove the chicken from the stock and set it aside. You can use the meat for other recipes such as salads or sandwiches. Strain the stock through a fine mesh sieve or cheesecloth to remove the vegetables and any impurities.
If making on the stovetop, place the chicken in a large stockpot. Add the same ingredients: quartered onion, garlic, large pieces of celery, carrots, salt, pepper, thyme, and cover with water. Bring to a gentle simmer and cook for about 4 hours, covered.
It’s crucial to check occasionally, adding more water if needed to keep the chicken submerged. Once ready, remove the chicken and strain the stock as mentioned before.
If you prefer using an Instant Pot, place the chicken in the pot without adding the vegetables and herbs. Fill with cold water to the 10-cup line inside the pot. Cook on high pressure for 25 minutes, then let the pressure release naturally.
Remove the chicken once done and strain the stock as previously described. Allow the stock to cool completely before storing.
To store, pour the cooled stock into freezer-safe, airtight containers. This stock can be refrigerated for up to a week or frozen for up to a year.
For a quick meal, use the stock in your favorite recipes such as soups, risottos, or sauces. It’s a versatile ingredient that makes every dish more flavorful!

Things Worth Knowing

Using a whole chicken gives a deeper flavor than just using bones or scraps.
Skimming off any foam that rises to the surface during cooking helps achieve a clearer stock.
For extra flavor, try adding other herbs like parsley or bay leaves.
Always taste your stock before storing; adjust seasoning as needed.

Make It Your Own

One of the joys of cooking is making a recipe truly your own, and Homemade Chicken Stock Recipe is no exception. Here are some tips to customize your stock:

Storage: Store any leftover stock in an airtight container in the refrigerator for up to a week. Make sure it’s cooled before sealing.
Freezing: Portion the stock into ice cube trays for easy use. Once frozen, transfer the cubes to a zip-top bag for up to 3 months.
Flavor Variations: Feel free to experiment with different herbs and vegetables, such as adding leeks, parsnips, or rosemary.
Use Bones: If you have leftover chicken bones, use them in place of the whole chicken for a similarly delicious stock.
Pressure Cooking: If you’re short on time, the Instant Pot method is a fantastic option, yielding delicious results more quickly.
Serving Suggestions: Use the stock to make a hearty soup, risotto, or to flavor grains like rice or quinoa.

Perfect Matches for Homemade Chicken Stock Recipe

Pairing your Homemade Chicken Stock Recipe with the right dishes can elevate your meals to new heights. Here are some wonderful pairings:

Soups: Use your stock as the base for classic soups like chicken noodle or creamy potato soup.
Risotto: Create a delicious risotto by slowly adding stock to arborio rice, achieving a creamy texture.
Grains: Cook quinoa, rice, or pasta in your stock for added flavor.
Stews: Incorporate the stock into hearty stews that benefit from its rich essence.
Seasonal Pairings: In colder months, pair your stock with comforting, warm dishes to enjoy with family and friends.
Storage Tips: If you have leftover stock, freeze it in smaller portions for easy use later.

FAQ

Absolutely! Using a slow cooker is a fantastic way to make Homemade Chicken Stock Recipe. Simply place your ingredients in the slow cooker and let it do the work for you. This method allows the flavors to meld together beautifully over several hours, creating a rich and flavorful stock.

Homemade chicken stock can last in the refrigerator for up to a week when stored in an airtight container. It’s a great idea to label the container with the date so you can keep track of freshness. If you won’t use it within that time frame, consider freezing it for later use.

Yes! In fact, using leftover chicken bones is an excellent way to make Homemade Chicken Stock Recipe. Simply add them to the pot along with any leftover skin or cartilage. This method extracts even more flavor and nutrients, giving you a deliciously rich stock.

To store your Homemade Chicken Stock Recipe, allow it to cool completely before pouring it into airtight containers. You can refrigerate it for up to a week or freeze it for up to a year. For convenience, consider freezing it in ice cube trays for easy portioning.

Conclusion

The beauty of Homemade Chicken Stock Recipe is that it’s more than just a cooking base; it’s a labor of love that brings warmth and comfort to your kitchen. With every simmer, you create a rich essence that enhances countless meals. I encourage you to try making it yourself; you’ll find that it’s not just a recipe but a delightful tradition that brings family and friends together. Enjoy the process, and bask in the nourishing flavors of your homemade stock.

Homemade Chicken Stock Recipe

The ultimate comfort food, Homemade Chicken Stock Recipe is rich in flavor, easy to make, and perfect for elevating any dish. With wholesome ingredients and a simple process, this stock will satisfy your craving for depth in your meals. Make it tonight and transform your recipes!

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Prep Time 5

Cook Time 4

Total Time 4 5

Servings: 12 cups

Course: Soups

Cuisine: American

Calories: 30

Ingredients Equipment Method Notes

Ingredients

1 whole chicken 4 to 5 pounds, organic or bone-in, skin-on pieces
1 medium sweet onion quartered
1 clove garlic quartered
2 ribs celery cut into large pieces
2 medium carrots cut into large pieces
1 teaspoon Kosher salt
1 teaspoon ground black pepper
1 sprig thyme fresh
water enough to cover ingredients

Equipment

Saucepan
Instant Pot
Slow Cooker

Method

Place the whole chicken into a 6-quart slow cooker. Add the quartered onion, garlic, large pieces of celery, and carrots. Sprinkle in the salt, pepper, and thyme. Pour in enough water to cover everything, about 4 to 5 quarts.
Cover the slow cooker and set it to cook on high for 4 hours or low for 8 hours. As the stock cooks, the chicken will become tender and release its flavors into the water. Your kitchen will start to smell divine!
After the cooking time, carefully remove the chicken from the stock and set it aside. You can use the meat for other recipes such as salads or sandwiches. Strain the stock through a fine mesh sieve or cheesecloth to remove the vegetables and any impurities.
If making on the stovetop, place the chicken in a large stockpot. Add the same ingredients: quartered onion, garlic, large pieces of celery, carrots, salt, pepper, thyme, and cover with water. Bring to a gentle simmer and cook for about 4 hours, covered.
It’s crucial to check occasionally, adding more water if needed to keep the chicken submerged. Once ready, remove the chicken and strain the stock as mentioned before.
If you prefer using an Instant Pot, place the chicken in the pot without adding the vegetables and herbs. Fill with cold water to the 10-cup line inside the pot. Cook on high pressure for 25 minutes, then let the pressure release naturally.
Remove the chicken once done and strain the stock as previously described. Allow the stock to cool completely before storing.
To store, pour the cooled stock into freezer-safe, airtight containers. This stock can be refrigerated for up to a week or frozen for up to a year.
For a quick meal, use the stock in your favorite recipes such as soups, risottos, or sauces. It’s a versatile ingredient that makes every dish more flavorful!

Notes

Makes 3 quarts: This recipe yields a generous amount of stock for many meals.
Using Leftover Bones: You can also use leftover chicken bones for your stock. Use in place of the whole chicken in this recipe.
Make-Ahead: Store homemade chicken stock in an airtight container in the refrigerator for up to a week.
Freezer Friendly: Store homemade chicken stock in a freezer-safe container in the freezer for up to 3 months. Portion it into ice cube trays, then transfer to a zip-top bag for up to 3 months.