How to Make Chicken Stock From Scratch
Say good-bye to the can—make your own flavorful stock!
Say good-bye to the can and get more flavor by making your own homemade chicken stock! Whip up a big batch, store it in your freezer and never again be without rich, flavorful stock on hand for your family-favorite recipes.
1 Cut Up Chicken
Cut up a whole 3 1/2 to 4 pound chicken into its eight parts (learn how to break down a whole chicken here). To help release more chicken flavor into the stock, cut each piece into two or three smaller pieces, except for the legs which can remain whole.
2 Sauté Chicken
Sautéing the chicken pieces before simmering brings rich flavor to the stock. Heat 2 tablespoons vegetable oil in a large stock pot. Add half of the chicken pieces and sauté until no longer pink, about 4 to 5 minutes. Transfer to a bowl. Repeat with the remaining chicken pieces.
3 Simmer Chicken and Vegetables
Return reserved chicken pieces to the pot. Add 6 to 7 quarts hot water; bring to a boil and then lower to a simmer. Skim off any froth that forms on the top.
Add 4 celery stalks that have been cut in thirds, 6 halved carrots, 3 large quartered onions, 4 halved cloves of garlic, 1 small bunch parsley, 2 bay leaves, 2 teaspoons whole peppercorns and 2 teaspoons kosher salt.
Cover and simmer for 2 to 3 hours. The longer the stock simmers, the more concentrated the flavor will be.
4 Strain
Use a slotted spoon to transfer the large chicken and vegetables pieces to a bowl. To remove the remaining solids, pour the stock through a large colander set over a large heatproof bowl or clean pot. Set aside and let cool to room temperature.
5 Skim Fat
Cover and chill stock several hours or overnight. Use a slotted spoon to skim off the layer of fat that forms on top.
6 How to Store Chicken Broth
Pour into clean, airtight containers. Store in the refrigerator for up to 3 days, or in the freezer for up to 6 months. Use and enjoy in your family-favorite recipes as needed!