How to Make Homemade Chicken Stock Main Dishes
Homemade chicken stock is one of the easiest recipes and it makes the best ever Chicken & Wild Rice Soup!
I love making stock after a roast chicken or turkey with the leftover bones.
I use it as a base for my favorite soups (of course) but also in any recipe that calls for chicken broth!
Chicken stock is so easy to make and it makes any dish you are creating with it exponentially better.
What’s the difference between chicken broth and chicken stock?
That’s the age-old question! Is there a difference between chicken broth and chicken stock?
Yes, there is a difference however they can be used interchangeably in most recipes.
Chicken Stock vs. Broth
The difference is that Chicken broth is generally made from more of the meaty parts of the bird, while chicken stock is made from simmering the bones for a long period of time, which results in more depth of flavor.
Chicken stock gains it’s flavor and nutrition from a slow-simmering of the bones (sometimes up to 24 hours). This can easily be done on the stove top or in your slow cooker!
Tips to Make Your Chicken Stock Flavorful
- If you’re short on bones, check your local grocery. They often sell inexpensive packs of turkey necks which are perfect for flavor.
- Add leafy fresh greens such as celery tops, fresh parsley or even carrot tops.
- If using raw bones (such as the back or neck), roast them with some onions first at 400°F.
- If you have leftover gravy, stock, meaty parts that nobody is eating (such as the neck) or drippings, add them to your pot.
- Leave the skins on your onions to add great color.
There’s a reason chicken stock is used in so many soups and dishes. The flavor that you get from it is seriously amazing.
A good chicken stock should be aromatic, have a mild savory flavor, and a body that may even coagulate slightly when chilled.
You don’t want your chicken or turkey stock to overpower the dish you are creating with it, you want it to be mild enough that it just adds a great component to any sauce, soup, or dish you are making.
What is in Chicken Stock?
Chicken stock is usually compiled of 4 important components: chicken, water, aromatic vegetables (garlic, onions, celery, carrots), and herbs (thyme, rosemary, peppercorns, bay leaves).
It is entirely up to you what ingredients you decide to add to your stock; however, you will want to make sure you have included these components.
You can tweak any chicken stock recipe to fit your needs and the flavor profile you are hoping to create.
All you have to do is add the bones and ingredients to a stock pot with some water, bring it all to a boil, and then simmer it.
If your bones are raw, you’ll want to roast them in the oven to give them a little bit of color.
Simply drizzle with olive oil, add a quartered onion and roast at 400°F for about 25-30 minutes or until lightly browned.
How long can you keep chicken broth?
I Like to cook my stock in a large batch and freeze it for easy soup making!
Chicken stock lasts in the fridge for up to 4-5 days after it is cooked.
If you plan to use it after that, it freezes easily for future use. I divide it into small 1 cup portions and freeze it for 2-3 months.
I love using this broth to make this Turkey Noodle Soup or this Chicken Barley Soup. They are so comforting and perfect for winter time!
In this space, I am always sharing flavorful, fresh, (mostly) healthy recipes that I love to make and eat in my real, actual, every day life. If I wouldn’t eat it in real life, I won’t put in on the blog. You’re cooking for yourself, your family, your roommates, or your friends. I want you to be so excited about these recipes that you eagerly await 5pm when you can go home from work and start cooking.
Homemade Chicken Stock
- 1-2 whole chicken or turkey carcasses
- 1 onion halved
- 3 carrots
- 3 celery stalks
- 4 sprigs fresh parsley
- 2 sprigs rosemary optional
- 2 sprigs thyme optional
- 2 bay leaves
- 1 tablespoon black peppercorns
- 2 teaspoons salt
- 8-10 cups water
Cut the onion, the carrots and the celery into quarters (include the tops of the carrots and celery if you have them)
Place carcass in a large pot and add vegetables, fresh herbs, bay leaves, peppercorns and salt. Cover with water.
Cover pot and bring to a boil over high heat.
Once boiling, Cut heat to simmer partially covered for 3-4 hours skimming as needed.
Strain broth through a mesh strainer or cheesecloth. Discard bones and vegetables.
Refrigerate 4 days or freeze 2-3 months.
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
How to Make Homemade Chicken Stock Main Dishes