How to Make Homemade Chicken Stock from Scratch

Chicken Stock is an essential, versatile base for many dishes. It’s an excellent way to use leftover whole chickens and to make a savory, nutritious broth that adds depth to soups, sauces, stews, and risottos.

If you have leftovers and want ideas for stretching meals, consider turning them into comforting dishes such as mac and cheese, chicken parmesan casserole, or fried rice—using homemade stock will boost their flavor.

Homemade Chicken Stock Recipe

Making chicken stock from carcasses is economical, simple, and satisfying. Homemade stock lets you control the salt and other seasonings, and it freezes well so you can build a pantry of flavorful broth. A pot of simmering stock also produces a comforting aroma and a rich base for many recipes.

While store-bought broths are convenient, making stock at home is cost-effective and allows you to tailor the taste. Use roasted chicken carcasses for the deepest flavor, or use raw carcasses and adjust with herbs and a small amount of bouillon if desired.

What do you need to make it from scratch?

• Base: Chicken carcasses (1–2 whole chickens’ carcasses) and water
• Herbs: Fresh parsley, rosemary, thyme, and bay leaves
• Seasoning: Onion, whole garlic cloves, black peppercorns, and salt
• Vegetables: Carrots and celery stalks (roughly chopped)

How to make Homemade Chicken Stock

1. Prep the ingredients. Quarter the onions and roughly chop carrots and celery. You can leave garlic cloves whole.
2. Combine in a pot. Place the chicken carcasses in a large stockpot. Add the prepared vegetables, herbs, peppercorns, salt, and enough water to cover the ingredients (about 8–10 cups for 1–2 carcasses).
3. Bring to a boil. Heat over high until the liquid reaches a gentle boil.
4. Simmer gently. Reduce the heat to low and partially cover the pot. Simmer for 3–4 hours, skimming any foam or impurities that rise to the surface.
5. Strain the stock. When the stock has developed a rich color and aroma, remove it from the heat and strain through a fine-mesh strainer or cheesecloth into a large heatproof container. Discard bones and vegetables.
6. Cool and store. Let the stock cool slightly, then refrigerate in airtight jars for up to 4–5 days or freeze in portions for 2–3 months. For longer shelf life, pressure canning is an option if you follow safe canning guidelines.

Ways to use homemade chicken Broth

Homemade chicken stock elevates everyday meals by adding depth and richness. Use it in recipes such as:

• Classic chicken noodle soup
• Creamy scalloped potatoes
• Pork or beef stews cooked in the slow cooker or instant pot

It also works beautifully as a base for pureed vegetable soups like roasted butternut squash or cream of mushroom, and it can replace water in risotto, grains, or to deglaze a pan for sauces and gravies.

How long can you keep chicken Broth?

Storage depends on how you keep the stock. In the refrigerator, homemade stock will stay fresh for about 4–5 days. In the freezer, store portions in freezer-safe containers or bags for 2–3 months for best quality. If you prefer long-term shelf storage, pressure canning may preserve stock for up to a year when done correctly.

For refrigerator storage, use mason jars or other airtight containers. For freezing, leave some headspace in containers or use flat freezer bags so you can stack portions. Label and date containers for easy rotation.

Recipe tips:

• Roasted chicken carcasses often yield the most flavorful stock. If you’re using bones from boiled or grilled birds, add extra herbs and aromatics to enrich the broth.
• You can make stock from a raw chicken carcass, but the flavor will be milder; a small bouillon cube or extra seasoning can help if you want a bolder taste.
• Avoid adding too much water—the goal is a concentrated, flavorful stock. Start with enough to cover the ingredients and adjust as needed.
• Skim foam occasionally while simmering to keep the broth clear and clean-tasting.