We make large batches of this homemade chicken stock regularly and store it in freezer-safe containers for future use. It’s a staple in our kitchen, ready to be added to soups, stews, and grains or simply enjoyed on its own.
Not only does this stock add depth and flavor to our meals, but it’s also a fantastic way to avoid relying on store-bought chicken broth.
It’s a homestead tradition that fits perfectly with our zero-waste lifestyle, making every resource go further while ensuring we have wholesome, nourishing food at the ready.
Budget-Friendly Homemade Chicken Stock
On our homestead, we believe in making the most out of every meal, and homemade chicken stock is a perfect example of that. Whether it’s from a rotisserie chicken, a whole raw chicken, or leftover bones from a roast, we save every bit to make a nourishing homemade stock.
The aromatic vegetables we grow in our garden add a fresh, rich flavor, and the slow simmering process draws out all the goodness from the bones, creating what we call “liquid gold.”
It’s a simple, yet powerful, way to make use of every part of the chicken, turning what could be waste into something deeply nourishing.
Nutrient-Dense Broth
Making your own chicken stock (or bone broth) is a wonderful way to use up leftover chicken bones and create a rich, nutrient-dense broth that’s perfect for soups, sauces, or just sipping on its own.
This recipe is simple, customizable, and yields a flavorful broth packed with nutritious benefits.
When it comes to comforting soups or adding rich flavor to your favorite dishes, nothing beats homemade chicken stock. Whether you’re looking to create the base for a hearty chicken noodle soup or simply want to sip a cup of “liquid gold,” this homemade chicken broth is a great way to use up leftover bones and vegetable scraps.
It’s easy to do too. I rarely run out and have to use the store-bought chicken stock. If you’ve never made your own stock before, this is the perfect first-time recipe.
How Much It Makes
This recipe yields about 6-8 cups of stock, depending on how much cold water you use and how long you let it simmer. You can adjust the amount of water for a more concentrated or mild broth.
Nourishing Homemade Chicken Stock (Bone Broth) Recipe
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Equipment
Ingredients
- 1 Whole Chicken Carcass or bones from a rotisserie chicken or leftover roast chicken
- 2 Medium Carrots roughly chopped
- 2 Celery Stalks roughly chopped
- 1 Large Onion quartered (you can leave the skin on)
- 4-5 Garlic Cloves smashed
- 1 Tablespoon Apple Cider Vinegar
- 1-2 Bay Leaves
- 10-12 Peppercorns
- Fresh vegetables or aromatic vegetables like parsley, thyme, or rosemary sprigs
- Enough water to cover the bones about 8-10 cups water or 2-3 quarts of water
- Salt to taste optional
Instructions
- If you’re using a whole chicken or rotisserie chicken carcass, break it into large pieces. Leftover bones from a cooked chicken work perfectly, or you can use raw chicken bones or chicken parts like wings, necks, or chicken feet to boost the collagen content for a more gelatinous stock.1 Whole Chicken Carcass
- If you’re starting with raw bones, roasting them in the oven at high heat (400°F) for 30 minutes enhances the flavor.
- In a large stockpot or slow cooker, add the bones, veggie scraps, chopped carrots, chopped garlic, celery, onions, garlic, bay leaves, and peppercorns. Fresh vegetables or aromatic vegetables and salt to taste.2 Medium Carrots, 2 Celery Stalks, 1 Large Onion, 4-5 Garlic Cloves, 1-2 Bay Leaves, 10-12 Peppercorns, Fresh vegetables or aromatic vegetables, Salt to taste
- Cover the bones with cold water, ensuring there’s enough water to submerge everything.Enough water to cover the bones
- Stir in the apple cider vinegar and let the mixture sit for 20-30 minutes before heating. This helps draw out the minerals and amino acids from the bones, resulting in a nutrient-dense broth.1 Tablespoon Apple Cider Vinegar
- Bring the pot to a boil over medium-high heat, then reduce to a gentle simmer on medium-low heat.
- Skim off any foam or impurities with a large metal spoon during the first hour.
- Let the broth simmer for 12-24 hours. The longer it simmers, the richer the flavor. You can do this on the stove top. Using a slow cooker is great for letting this do the work without monitoring it. You can also use an instant pot or pressure cooker to make this in a fraction of the time—about 2 hours on high pressure.
- Once done, strain the broth through a fine-mesh strainer or large bowl to remove bones and aromatic vegetables. Discard the solids.
- For a clearer broth (great for clear soups), strain the stock twice, or use cheesecloth.
- Let the broth cool to room temperature before transferring it to freezer-safe containers.
Notes
Nutrition
Can You Use Rotisserie or Pre-Cooked Chicken Carcasses?
Absolutely! Using a rotisserie chicken or pre-cooked carcass is a great way to make stock. You’ll get a delicious, mild savory flavor from the cooked chicken, and it’s perfect for those busy nights when you want to make your own stock without much effort.
If you have raw bones, you can use them as well, but roasting them first adds more depth of flavor. Roast them on high heat (400°F) for 30 minutes.
Best Ways to Use Your Stock
- Soup recipes like chicken noodle soup or vegetable soups.
- Sipping on its own as a nourishing drink.
- Adding flavor to rice, grains, risottos, or sauces.
- Use in recipes that call for store-bought chicken broth or turkey stock.
Tips for the Best Chicken Stock
Add enough water. You want the bones to be fully submerged throughout the cooking process.
Bay leaves and fresh herbs add a subtle aromatic depth to your stock. Add onion peels, garlic, and other kitchen scraps to avoid waste.
For a richer broth, use chicken feet or bone marrow to get that nice gelatinous stock.
If you’re making it in a slow cooker, let it cook on low for at least 12 hours for the best results.
If you have a pressure cooker or instant pot, cook it on high pressure for about 90 minutes to 2 hours.
Be sure to skim off the excess fat that rises to the top during cooking for a cleaner broth.
Freeze in portions using freezer-safe containers or ice cube trays for easy, portioned servings.
This homemade chicken stock recipe is a good thing to have on hand for all your favorite soup recipes, sauces, or even just for sipping.
It’s a next level step in home cooking that’s worth the hard work and time.
Enjoy the rich, comforting goodness of homemade chicken stock.
hhvicky
Sunday 13th of October 2024
I make this often.