Homemade Chicken Stock | Rich, Flavorful & Budget-Friendly

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

1. 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.
2. Cover with water: Pour in cold water until everything is just submerged (about 14–16 cups).
3. 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.
4. Strain: Remove solids with a slotted spoon, then strain through a fine-mesh sieve into a clean pot or large bowl.
5. 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