Homemade Chicken Stock
Rich, flavorful stock made from chicken scraps/bones, classic veggies, and fresh herbs. Budget-friendly, freezer-friendly, and a huge upgrade over store-bought.
Ingredients
- 3–4 lbs chicken scraps, bones, and skin (thighs, split breasts, or roasted carcass)
- 3 carrots, roughly chopped
- 3 celery stalks, roughly chopped
- 2 medium onions, halved (skins on for deeper color)
- 1 whole garlic bulb, halved crosswise
- 1 cup mushrooms (optional, adds depth)
- Fresh herbs: small bunch parsley, 3–4 sprigs sage, 3–4 sprigs oregano, 1–2 sprigs rosemary
- 1 tbsp kosher salt (add more to taste at the end)
- 1 tsp cracked black pepper
- 14–16 cups cold water (enough to cover)
Instructions
- Load the pot: Add chicken scraps/bones, carrots, celery, onions, garlic, mushrooms, and herbs to a large stockpot. Season with kosher salt and cracked pepper.
- Cover with water: Pour in cold water until everything is just submerged (about 14–16 cups).
- Simmer low & slow: Bring to a boil, then immediately reduce to a gentle simmer. Skim foam as it rises. Cook uncovered for 4–6 hours, adding water as needed to keep bones covered.
- Strain: Remove solids with a slotted spoon, then strain through a fine-mesh sieve into a clean pot or large bowl.
- Cool & store: Let cool completely. Refrigerate up to 5 days or freeze in containers/ice cube trays for longer storage. Skim chilled fat cap if you prefer a leaner stock.
Tips
- Leave onion skins on for deeper golden color.
- Freeze chicken scraps and veggie trimmings until you have enough for a big batch.
- For extra richness, roast bones and veggies at 425°F for 30 minutes before simmering.
Yield & Nutrition
- Yield: ~12 cups stock
- Per cup (approx.): ~45 kcal • ~6 g protein • ~2 g fat • ~3 g carbs