Not only do you save money because you don’t have to buy boxed stock, the stock itself is so much healthier for you because of all the iron, collagen, and vitamin-rich marrow from the bones. There are several ways to make chicken stock. Three of our favorite methods are presented here.
How to Make Chicken Stock from Roasted Bones
The first method uses the leftover bones from a chicken carcass and vegetables (which means it’s practically free), and takes several hours of slow cooking. We often use this method when we’ve roasted a chicken and have a leftover carcass. It’s a great way to keep good bones from going to waste.
How to Make Chicken Stock from Sautéed Bones
In the second method, we start with chopped raw chicken backs and/or wings, and sauté them first to brown them for flavor. Then add onion, carrots, parsley, and leek or onion greens, and cover with several inches of cold water. This we simmer for 4 to 6 hours and then strain.
The Best Way to Make Quick Chicken Stock
The third method is a quick version of the second. You can make stock easily in about an hour this way, again starting with the backs and wings.
How to Store and Freeze Chicken Broth
Let the stock cool completely before refrigerating or freezing. When you are ready, pour into glass jars and refrigerate. If you are freezing, you may want to ladle off some of the excess fat on the surface. Pour into plastic tubs with well sealing lids. Leave at least an inch of head space to allow room for the stock to expand as it freezes. Stock should last a week or so in the fridge, and at least several months in the freezer.
More Ways to Make Chicken Stock at Home!
How to Make Chicken Stock From Feet Slow-Cooker Chicken Stock How to Make Chicken Stock in the Pressure Cooker
Recipes to Make Using Homemade Chicken Stock!
Mom’s Cold-Season Chicken Soup Asparagus Risotto White Chicken Chili Skillet Chicken and Rice Creamy Chicken Soup
Leftover bones and skin from 1 large cooked or raw chicken carcass, or from 2 rotisserie chickens Celery tops and 1 large celery rib, cut into 2-inch segments 1 large unpeeled onion, quartered 1 carrot, cut into 2-inch segments 1 bunch parsley (stems and leaves) Salt, to taste Black pepper, to taste
Method 2: Chicken Stock with Raw Chicken Backs, Wings, and/or Legs
1 tablespoon olive oil 4 to 5 pounds chicken wings, backs and/or legs, skin-on, trimmed of excess fat, hacked with a cleaver into 2-inch pieces (you can ask your butcher to do this for you) 1 large unpeeled onion, quartered 1 carrot, cut into 2-inch segments 1 large rib celery plus 1 handful leafy celery tops, cut into 2-inch segments 1 bunch parsley (stems and leaves) Leek or green onions (if you have them) 1 leaf bay leaf 6 quarts cold water 1 tablespoon salt, or to taste
Method 3: Quick Chicken Stock
4 pounds chicken wings, backs, and/or legs, hacked with a cleaver into 2-inch pieces (you can ask your butcher to do this for you) 1 large onion, chopped 1 tablespoon olive oil 2 quarts boiling water 2 teaspoons salt, or to taste 2 bay leaves
Check every hour or so to be sure there is still enough water in the pot. if the water is evaporating too quickly, lower the heat, or add a bit more water. If you are freezing, you may want to ladle off some of the excess fat on the surface. (The fat helps preserve the stock in the fridge, but doesn’t help it in the freezer.) If freezing, leave at least 1-inch head space, allowing enough room for the liquid stock to expand as it freezes solid. (Otherwise, the expanding ice stock will break the jar.) Let the stock cool completely before refrigerating or freezing. Stock should last a week or so in the fridge, and several months in the freezer. While the chicken pieces are cooking, fill a large tea kettle with 2 quarts of water, bring to a boil. Pour into jars and cool completely before refrigerating or freezing. Stock will last a week or so in the refrigerator or frozen for several months.
Method 4: Use Chicken Feet
See How to Make Stock from Chicken Feet. If you have access to chicken feet, they make the most fabulous gelatinous stock. I’ve seen a lot of cookbooks advocate the skimming of the fat from the stock. We prefer letting the fat settle in a layer on top of the stock as it cools. This way, the fat acts as a protective layer over the stock. Bacteria need oxygen to grow, so by allowing the fat to rise to the top of the stock and settle we create a protective barrier between the stock and the oxygen in the air above. The stock will last a bit longer in the refrigerator if you keep the fat layer on it. Just lift up the layer of fat and remove the stock when you want to use it. Every few days, bring the stock to a simmer for 10 minutes and let it cool, again with the fat forming a protective layer. Your stock can be stored in the refrigerator for up to a couple of weeks this way.
