Yep, you can buy chicken stock off the grocery store shelf. You can buy lots of things off the shelf that don’t taste nearly as good as what you can make at home. This recipe will net about 16 cups (3840 ml) (nearly 4 liters) of delicious stock.
From the directions, you’ll see we are pretty adamant about cooling the broth outside your refrigerator. There are several reasons for this. First, your refrigerator isn’t nearly as good at cooling things down as it is in keeping them cool. Second, bacteria grow best in temperatures between 40-140°F (5-60°C). The quicker we can lower the temperature, the sooner we can avoid bacteria buildup. So be sure to have the cooler with an ice bath ready.
What’s the difference between stock and broth? Typically broth is made with meat (often times along with some bones) whereas stock is usually just the bones. In the grocery store, you’ll see both on the shelves, as the USDA does not differentiate between the two. In my humble opinion, stock has a richer flavor – especially when you make your own.
3–4 pounds (2 kg) chicken bones—necks, wings, whole carcass, etc.
1 onion, quartered
3 cloves garlic, peeled
1 celery heart, chopped
3 bay leaves
3 sprigs Italian parsley, chopped
- Place all ingredients into a large soup pot.
- Add enough water to cover all the chicken and aromatics.
- Invert a metal colander or steamer basket over the chicken and aromatics. This will make the skimming process much easier!
- Bring water up to a fast simmer, and continue simmering for approximately 90–120 minutes, skimming scum off the top frequently.
- Remove from heat and strain out all the solids.
- Pour the stock into a container and place into a cooler with plenty of ice to surround the container.
- Once the stock has cooled, the fat will congeal on the surface. Spoon off excess fat the following day and freeze whatever stock you don’t need immediately.
Variation—While this recipe is technically a stock, chicken broth is almost the same process—but you can reduce the simmer time to about 60 minutes in total. To make the chicken broth, use a whole chicken, and stuff the aromatics into the cavity of the bird. Then you have all that cooked chicken meat to use for some chicken salad, chicken soup, you name it!
Plan Ahead—Freeze a few bottles of water (please remove the labels). You can toss them in the container of your stock when you are ready to cool and they will help lower the temperature more quickly. Freeze your stock in smaller portions for future use with other recipes.
More Recipes You'll Love
Chicken stock simmers chicken bones with onion, garlic, celery, bay, and parsley for about 90 minutes until it tastes nothing like the carton stuff. One batch nets roughly 16 cups for soups, gravies, and braises. The method is simple - the skimming and cooling are what make it great.
Pro Tips
- Skim the scum frequently at the start; a clean surface early means a clear, sweet stock at the end.
- Invert a metal colander or steamer basket over the bones to hold them down - the recipe's own trick for easier skimming.
- Cool the stock in an ice bath outside the fridge; a hot container warms everything around it and bacteria thrive between 40-140F.
- Freeze bottles of water and lower them into the finished stock to speed cooling - just remove the labels first.
Frequently Asked Questions
What is the difference between stock and broth?
Broth is typically made with meat and stock with bones. The recipe notes homemade stock has the richer flavor either way.
How long does chicken stock keep?
A few days refrigerated once the fat is spooned off, and months frozen in small portions for future recipes.
Can I make chicken broth instead?
Yes - use a whole chicken with the aromatics stuffed in the cavity and simmer about 60 minutes; the cooked meat covers chicken salad and soup.
Recipe Card
Ingredients
Method
- Place all ingredients into a large soup pot.
- Add enough water to cover all the chicken and aromatics.
- Bring water up to a fast simmer, and continue simmering for approximately 90–120 minutes, skimming scum off the top frequently.
- Remove from heat and strain out all the solids.
- Pour the stock into a container and place into a cooler with plenty of ice to surround the container.
- Once the stock has cooled, the fat will congeal on the surface. Spoon off excess fat the following day and freeze whatever stock you don’t need immediately.
