How to Make the Best Chicken Stock
- PREP 20min
- COOK 4hrs
- TOTAL 4hrs 20min
Thanks to the aromatics and fresh herbs, my favorite chicken stock recipe has so much flavor. Add more or less chicken, depending on how rich you want the stock. For a light but flavorful chicken stock, use about 4 pounds of chicken parts. For a rich, ultra-flavorful broth, use about 8 pounds of chicken.
You Will Need
4 to 8 pounds chicken parts, such as whole chicken, bones, wings, breast, and legs
1 pound onion, peeled and chopped (2 large)
1/2 pound carrots, chopped (4 to 5 medium)
1/2 pound celery, chopped (3 to 4 celery ribs)
6 medium cloves garlic, crushed with the back of a knife
2 bay leaves
6 sprigs fresh thyme
Small bunch of fresh parsley, dill, or both
2 teaspoons whole peppercorns
2 teaspoons sea salt, or more to taste
12 cups cold water
Directions
Place the chicken, onions, carrots, celery, garlic, bay leaves, thyme, parsley or dill, peppercorns, and salt in a large stockpot.
Add 12 cups of water and bring to a boil. If the water does not cover the contents of the pot, add a cup or two more water.
Reduce the heat to low and cook at a gentle simmer, uncovered, for about 4 hours. As it simmers, it is normal for some foam or scum to rise to the top. Use a spoon to remove it.
After three hours, taste and adjust the broth with more salt.
To strain the stock, use a slotted spoon to remove the larger pieces of bone and vegetables. Then, pour the stock through a fine-mesh strainer to catch all the smaller bits.
Transfer to containers and refrigerate for up to five days or freeze for up to 3 months.
After the stock has chilled, fat will rise to the surface. We usually leave this, but you can remove the fat for a leaner broth.
Adam and Joanne's Tips
- Storing: Homemade chicken stock will last up to 4 days in the refrigerator. Freeze for up to 6 months. When filling your freezer-friendly containers, leave a little headspace for the stock to expand as it freezes.
- The nutrition facts provided below are estimates. It was difficult to estimate actual numbers for this recipe, but we have done our best.