Homemade Chicken Stock Recipe

My homemade chicken stock recipe uses simple ingredients to create a rich, savory flavor. Simmering it low and slow develops a golden, flavorful base that’s perfect for soups, stews, sauces, and more!

Homemade chicken stock inside a mason jar.

Jessica’s Recipe Science

Mirepoix adds natural sugars and aromatics for depth, while sachet d’épices releases essential oils that build aromatic complexity.
As the bones simmer, collagen from the connective tissue and cartilage breaks down into gelatin, giving body and a rich mouthfeel.
Skimming off the foam and fat removes coagulated proteins and impurities, resulting in a clear, refined stock with a rich consistency.

Why It Works

One of the first techniques I learned in culinary school was how to make a proper chicken stock. Our class always had a pot simmering on the stove, filling the kitchen with rich, comforting aromas. It’s truly the backbone of countless savory dishes because great cooking starts with a strong foundation. The flavor and consistency of homemade stock are something store-bought stock can’t replicate.

Making chicken stock is one of the most rewarding ways to use every part of a chicken. After enjoying a roast or fabricating a chicken, I save the bones to simmer later with fresh vegetables and herbs for a deeply flavorful base. It’s easy to make ahead and freeze, ready to elevate soups, stews, sauces, and risottos at a moment’s notice.

Ingredients You’ll Need

Ingredients needed to make this chicken stock recipe at home.

Chicken Bones: Use the carcass from a whole chicken, whether raw or cooked, such as a roasted chicken. It typically yields about 12 to 16 ounces of bones, depending on the size. The more bones and cartilage added, the richer and more flavorful the soup becomes. You can add up to 3 pounds of bones. This method makes a white type of stock.
Herbs and Spices: I use a simple Sachet d’Épices, which is just a fancy way of saying a pouch filled with herbs and spices. I add fresh thyme sprigs, parsley stems, garlic cloves, bay leaves, and black peppercorns.
Vegetables: A classic mirepoix of diced onions, celery, and carrots forms the aromatic foundation of a good stock. Onion adds savory depth, carrots bring a subtle sweetness and color, and celery provides earthy, slightly bitter notes that balance the flavors. It’s a great way to use vegetable scraps.
Water: I start with 3 quarts of cold water for the liquid base of the stock. This will reduce down to about 2 quarts, depending on the length of simmer and heat level.

See the recipe card below for all ingredients and measurements (US and metric).

Ingredient Substitutions

This chicken stock recipe is easy to customize! Try these tasty options:

Bones: You can use raw bones, leftover chicken carcasses, or a combination of both. I’ll often save up enough bones and store them in the freezer until there is enough to make stock. This recipe works great for Christmas or Thanksgiving leftovers after enjoying a roast turkey.
Vegetables: Make a white mirepoix with parsnips, mushrooms, and leeks.
Herbs: Add fresh herbs like rosemary sprigs, sage, oregano, or tarragon. Use 1 teaspoon of dried herbs, such as Italian seasoning or herbs de Provence, for a stronger herb note.
Spices: For pungency and warmth, add slices of fresh ginger. Star anise, whole cloves, allspice, cardamom pods, or cinnamon sticks can add an interesting sweetness and aroma.
Salt: I wait to add salt to the chicken stock because you want to be able to add the liquid to various recipes and adjust the seasoning level. Chicken bouillon cubes can be added to the stock for an umami and savory taste.

How to Make Chicken Stock

Step 1: Prepare the Bones

Cutting the bones into smaller pieces increases their surface area, allowing collagen, marrow, and flavor compounds to extract more efficiently during simmering. This helps develop a richer, more full-bodied stock with greater depth and natural gelatin, resulting in a silky texture. I find that for a rotisserie chicken, the bones pull apart easily from the carcass.

Pro Tip: You can add the entire carcass directly into a large stockpot as a quicker option, but I recommend simmering for a longer period to extract more flavor.

Thyme, peppercorns, garlic, and baf leaf on a piece of cheesecloth.

Step 2: Prepare the Sachet d’Épices

Creating a sachet d’épices keeps the herbs and spices contained while still allowing their essential oils and aromatic compounds to infuse into the stock. This controlled extraction prevents small particles from dispersing into the liquid, resulting in a clear, clean-tasting broth that’s easy to strain. I like to gently crush the whole peppercorns with a mortar and pestle to release more flavor.

Quick Substitution: If you don’t have cheesecloth or twine, place the herbs and spices in a tea or coffee filter instead. You can also create a quick bouquet garni by wrapping the herbs in celery stalks and tying the bundle with kitchen twine. Alternatively, add everything directly to the pot; the stock will be strained before using.

Step 3: Simmer the Bones

Always start by covering the bones with cold water to help draw out blood and impurities as it gradually heats. Bring the pot to a gentle boil, then immediately reduce the heat to a slow simmer, with just a few bubbles breaking the surface.

After about 10 minutes, you’ll notice foam, or “scum,” rising to the top. Skim it off with a spoon or ladle to prevent it from clinging to the vegetables, keeping the stock clear and clean-tasting.

Tips for Perfect Execution: As the cold water slowly heats, impurities in the bones and meat coagulate and rise to the surface as foam. Starting with hot water causes these proteins to solidify too quickly, trapping them in the liquid instead of allowing them to rise, which leads to a cloudy stock.

Mirepoix and sachet added to a pot of chicken stock.

Step 4: Add the Mirepoix and Sachet

I cut the vegetables into smaller pieces for quicker flavor release into the water. Adding the mirepoix and sachet introduces natural sugars, acids, and aromatic compounds that contribute to the complexity and balance of the stock.

As the vegetables slowly cook, their cell walls break down, releasing flavor molecules that enhance umami and sweetness. The sachet infuses the liquid with volatile oils from herbs and spices, adding depth and aroma without clouding the stock, creating a layered, well-rounded flavor base.

Step 5: Simmer the Stock

Simmering the bones on the stovetop at a low temperature allows collagen, marrow, and flavor compounds to slowly extract, creating a rich, full-bodied stock. Keeping the liquid below 185ºF (85ºC) minimizes agitation, preventing fat and impurities from emulsifying and clouding the broth. The gentle heat also allows collagen to break down into gelatin, resulting in a silky, luxurious texture.

Simmer for at least 2 hours, or up to 5 for a deeper, more concentrated flavor. Continue skimming away any fat or foam to keep the flavor clean and the liquid clear and golden.

Expert Tip: Ensure the bones stay fully submerged, adding more water if needed. Exposed bones can oxidize, darkening and discoloring the stock.

Chicken and vegetable pieces remaining after straining liquid through a cheesecloth.

Step 6: Strain the Stock

Straining the stock is a key step for clarity and refinement. Passing it through a fine-mesh strainer, ideally lined with cheesecloth, removes small particles of bone, vegetable fibers, and solids, as well as coagulated proteins that can cloud the liquid or muddy its flavor. Allowing the stock to rest for several minutes lets any remaining fat rise to the surface, making it easier to skim off.

Pot of homemade chicken stock ready to use for recipes.

Step 7: Use or Store

Once the stock is strained, you can season it lightly with salt if desired. The recipe should yield about 8 cups of stock. Once you’ve made your own stock, use it to make a delicious chicken noodle soup.

Storing Tips: If not using right away, cool the stock within 2 hours at room temperature, then refrigerate or freeze it for longer storage. I like to add them to glass jars and store them in the fridge, it will last up to 5 days. Remove the solidified fat layer on top before using. For longer storage, freeze the stock in airtight containers or portion it out in ice cube trays for up to 6 months.

Frequently Asked Questions

What are the four main components of a chicken stock?

A good chicken stock is built on four essential components: bones, vegetables, seasonings, and water. The bones provide flavor, body, and richness. The vegetables, typically a classic mirepoix of onions, carrots, and celery, add aromatic depth and balance. Herbs and spices are added in a simple sachet d’épices made with thyme, parsley stems, garlic, bay leaf, and peppercorns to layer in subtle aromatics without overpowering the chicken flavor. Starting with cold water allows the ingredients to gradually release their flavor and collagen, creating a concentrated stock that serves as a flavorful base for soups, sauces, and stews.

What’s the difference between and white stock and a brown stock?

There are two main types of stock: white stock and brown stock. White stock is made by simmering chicken, veal, beef, or game bones with vegetables and seasonings in water. The bones can be blanched first to keep the stock clear, though this removes some flavor. Brown stock, on the other hand, is made by roasting the bones on a sheet pan at 375ºF until deeply browned, about 30 to 60 minutes depending on their size and amount. This caramelization develops richer flavor compounds and a deeper color, resulting in a more robust, full-bodied stock compared to the lighter, milder white stock.

What the difference between and chicken stock and chicken broth?

The main difference between a stock vs. broth is that stock is made with just bones, and broth is made with meat. You can add bones to broth for a richer flavor. Chicken broth typically includes the breast and thigh meat. This is great for cutting or shredding the chicken to include in soups, stews, and rice dishes.

What is bone broth?

Bone broth is essentially a long-simmered stock, cooked for 12 to 24 hours to extract collagen, marrow, and amino acids from the bones. The result is a rich, flavorful, and nutrient-dense liquid with a silky texture. You can use this recipe to make chicken bone broth. Ensure the bones are covered with water as they simmer.

Should I cover the chicken stock when simmering?

Let the stock simmer without a lid to encourage some evaporation to concentrate the flavor. This helps in monitoring and removing the impurities called “scum”. You can cut a parchment paper lid called a “cartouche” used in French cooking to cover stocks, sauces, or stews. It helps prevent skin from forming, reduces evaporation while allowing some steam to escape, and keeps ingredients submerged for even cooking. It’s made by cutting a circle of parchment to fit the pot, often with a small vent hole in the center. You can cover the pot towards the end of simmering to maintain the liquid volume. This method works well for methods like slow cooker chicken stock or instant pot chicken stock, which utilize smaller amounts of water during high-pressure cooking.