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Easy Chicken Stock

The BEST way to add a ton of flavor to all kinds of dishes! PLUS making your own easy chicken stock will save money, just use up what you have been throwing AWAY!

4 jars of canned chicken stock on a wood table

How to Make Chicken Stock

Why This Recipe Works

  • Easy
  • Fast
  • Uses ingredients you are going to throw away! 

Here’s How It’s Done

STEP 1. 

Fill a stock pot with water and add chicken, celery, carrots, bay leaves, garlic, onions and whatever other vegetables you have to add flavor.

PRO TIP:  Brown the veggies slightly first for more flavor. (That’s what I’m doing here)

onions, carrots and a pat of butter in a stock pot on the stovetop

This is a photo of browning the veggies first

STEP 2. 

Bring to a simmer and cut the heat to a very low simmer. Don’t disturb the items in the stock pot. This is actually a photo of some potatoes simmering, but the action of the water is the same. If you need to know the details of How to Boil Water, I can show you how!

Potatoes simmering in a stockpot

These potatoes are simmering, you don’t put potatoes in your chicken stock, but this photo does show you what a simmer looks like.

 

STEP 3

Cut the heat, allow to cool, skim off the fat and then ladle the stock into containers. Use within the next 5 days or freeze or can. 

a stockpot full of onion, carrots, celery

 

How To Make Easy Chicken Stock

  1. Place the chicken,veggies, herbs and spices into a 6-8 quart stock pot and cover with water. 
  2. Carefully bring chicken to a simmer over medium heat. 
  3. Do not disturb the meat or the vegetables while simmering.
  4. After an hour or longer, turn off the heat and allow to cool.
  5. Spoon off the fat and then ladle the chicken stock into containers. 
  6. Use, freeze or can the stock within 3 days. 

How Can I Use Easy Chicken Stock? 

This stock can be used in MANY ways. Enjoy it as the base of mushroom soup or in this delicious Chicken Soup. Chicken stock works to add flavor to all of your veggies! Check out any of the canned veggies like How To Cook Canned Corn or How to Cook Canned Green Beans! Chicken stock even ZINGS up Hot Dogs! 

Frequently Asked Questions (FAQ’s)

Is Chicken Broth and Chicken Stock the Same? 

While most people use these terms interchangeably, the truth is that chicken stock is generally made from simmering the bones and will have a thicker consistency. Chicken Broth is made from simmering the meat and is usually slightly thinner.

My experience has been that you can not really tell the difference when using commercial preparations but you may be able to tell the difference in your own home canned broths and stocks.

How Can I Make Store Bought Broth Better? 

Store bought broth is often thin and has a weak flavor compared to what you can make at home. I absolutely recommend making your own. 

However, sometimes we have to use store bought and when this happens, I improve the flavor by doing one of the following. 

  1. I add some chicken meat and an onion to the stock and simmer for at least 30 minutes. 
  2. I add a teaspoon of Better Than Bouillon chicken base and heat till completely dissolved in the stock. 

How Long Does Chicken Broth Keep For? 

If you keep your own homemade broth in the fridge, it will last for about 5 days. You will want to freeze it or can it if you are going to keep it longer than that. 

Can I Freeze Chicken Stock? 

Yes, you can freeze chicken stock. Pour the chickens stock into a freezer safe container and place it into the freezer for up to 6 months. Make sure to remove as much of the air as you can. 

Is It Possible to Overcook Chicken Broth? 

My experience has been that the longer I simmer my broth, the more flavor it imparts. That said, the longer that the broth simmers, the more chance of having some of the chicken meat separate from the bone as well. 

I personally don’t mind some tiny pieces of meat in my broth, but many people do.

If you want a clear broth, then only simmer for the shortest time possible before removing the broth from the stockpot. 

Why Is My Chicken Broth Cloudy? 

Broth will become cloudy if the chicken is cooked too long or if the chicken is rustled around too much. If you want super clear broth, put everything in the pot, bring to a slight simmer and then watch it carefully to make sure to keep it at a LOW simmer. Nothing more. 

Simmer for about 45 minutes, cut the heat off and then without disturbing the meat or vegetables, ladle off the broth.

Allow the broth to sit until room temp and skim off the fat that collects at the top. 

How Can I Tell If My Chicken Broth Is Bad? 

Bad broth has a particularly funky and stinky smell. If you note that your broth has a bad smell at all, discard it. No point in risking illness. 

Can I Use Different Vegetables When Making Chicken Broth? 

Definitely you can use many different vegetables in broth! Use any or all of these you prefer…

  • Carrots
  • Celery
  • Onions
  • Garlic
  • Peppers

Why Should I Add Vegetables To My Broth? 

Vegetables add flavor and COLOR to your broth. Carrots add a lovely orange yellow color. Onions add yellow as well.

It is perfectly fine to leave the papery skin ON the onion as this imparts more color. You will not be eating it anyway! 

What Ends Up In Chicken Broth Anyway? 

Want to know more about the composition of Chicken Broth? Here’s a handy guide from the USDA

Tips and Tricks for Making Easy Chicken Broth

  • Keep the used chicken carcass after a rotisserie chicken to make stock with! 
  • The leftover turkey carcass at Thanksgiving makes wonderful turkey stock, just use it the same way you use chicken stock. 
  • Keep a freezer bag in the freezer labeled “Chicken Parts” and any time that you have a back, tail, neck or wing tip that you won’t be using, throw it in the resealable bag. This makes PERFECT chicken stock!
  • Another freezer bag labeled “Vegetable parts” also makes a great place to put the tops of carrots, the end parts of onions, the leafy parts of celery. Just throw those all in a bag together and dump into your stockpot when you are ready to make stock!

PRO TIP:  The skins of onions and garlic add a lot of color to your broth or stock! Cut those vegetables in half at the equator and add them papery skin and all to the simmer. Since you won’t be eating these veggies, it doesn’t matter at all. Just wash good first to remove any dirt. 

 

Easy Chicken Stock @loavesanddishes.net 2

Easy Chicken Stock @loavesanddishes.net 2

 

Easy Chicken Stock in quart jars with red and white lids

Easy Chicken Stock

This recipe for easy chicken stock is simple, delicious and economical
5 from 1 vote
Print Pin Rate
Course: Main Course
Cuisine: Main dish
Keyword: chicken stock, easy chicken stock
Prep Time: 20 minutes
Cook Time: 2 hours
Total Time: 2 hours 20 minutes
Servings: 8 pints
Calories: 248kcal
Author: Loaves and Dishes

Ingredients

  • 4 lbs chicken assorted pieces
  • 16 Cups water
  • 3 celery whole sticks, leaves and all
  • 2 medium onions quartered
  • ½ head of garlic
  • 10 whole black peppercorns
  • 2 bay leaves
  • 1 Tbs salt

Instructions

  • In a large stainless steel stock pot, combine chicken and water. Bring to a boil over medium-high heat. Add the celery, onions, peppercorns, bay leaves and salt. Reduce heat and simmer gently for 2 hours or until the chicken is tender.
  • Ladle off the chicken stock into another container and allow to cool. Do not disturb the chicken and vegetables in the bottom of the stockpot.
  • Remove the chicken and vegetables with tongs
  • Strain the remaining stock through a cheesecloth lined sieve.
  • Cool until fat solidifies, then skim the fat from the stock.
  • Your stock is now ready to use or to preserve.

Notes

  • Keep the used chicken carcass after a rotisserie chicken to make stock with! 
  • The leftover turkey carcass at Thanksgiving makes wonderful turkey stock, just use it the same way you use chicken stock. 
  • Keep a freezer bag in the freezer labeled "Chicken Parts" and any time that you have a back, tail, neck or wing tip that you won't be using, throw it in the resealable bag.  This makes PERFECT chicken stock!
  • Another freezer bag labeled "Vegetable parts" also makes a great place to put the tops of carrots, the end parts of onions, the leafy parts of celery.  Just throw those all in a bag together and dump into your stockpot when you are ready to make stock!  
PRO TIP:  The skins of onions and garlic add a lot of color to your broth or stock!  Cut those vegetables in half at the equator and add them papery skin and all to the simmer.  Since you won't be eating these veggies, it doesn't matter at all. Just wash good first to remove any dirt. 
PRO TIP:  To add a LOT more flavor, brown the veggies in the bottom of the pan before adding the water to make the chicken stock.  

Nutrition

Nutrition Facts
Easy Chicken Stock
Amount Per Serving
Calories 248 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 5g25%
Cholesterol 82mg27%
Sodium 986mg41%
Potassium 285mg8%
Carbohydrates 3g1%
Fiber 1g4%
Sugar 1g1%
Protein 21g42%
Vitamin A 220IU4%
Vitamin C 4mg5%
Calcium 39mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @loavesanddishes or tag #loavesanddishes!

***This post first appeared on the pages of Loaves and Dishes on December 14, 2014. It has been updated with “why this recipe works”, “Here’s how it’s done” Step by step photos, FAQ’s, Nutrition information, updated instructions, pro tips, video and unrelated information has been removed. ***

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The King will reply, ‘I tell you the truth, whatever you did for one of the least of these brothers of mine, you did for me.’  ~ Matthew 25:40

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Recipe Rating




Katie

Monday 18th of March 2019

Any guidelines on how long this will keep if sealed in ball jars in the refrigerator (not officially canned with pressure)? Thanks!

Wendi Spraker

Monday 18th of March 2019

Hi Katie. For safety reasons, if it isn’t canned then I would only keep for 5 days. You CAN freeze chicken stock though!

Moxie

Friday 2nd of February 2018

It's just that easy!

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