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+ servings
Chicken stock in a storage container

Homemade Chicken Bones Stock Recipe

Author: Maddy & JD - Them Bites
Homemade chicken stock is rich in flavor, packed with nutrients, and will save you money.
5 from 1 vote
Prep Time 5 minutes
Cook Time 3 hours 10 minutes
Total Time 15 minutes
Course Soup
Cuisine American
Servings 10 cups
Calories 3 kcal

Equipment

  • 1 fine mesh strainer
  • 1 Stockpot or large pot

Ingredients
  

  • Chicken carcass and/or bones
  • Onion scraps, ends, and skins
  • Carrot scraps, ends and skins
  • Celery scraps, ends and leaves
  • Garlic scraps and skins
  • Parsley scraps, stems and leaves
  • 2 bay leaves
  • 1 tb whole peppercorns
  • 1 tb kosher salt
  • 12 cups water or more enough to cover ingredients

Optional

  • other vegetable scraps like squash, tomato, leeks, corn, mushrooms, etc.

Recipe Instructions
 

  • [Overtime save carrot, onion, celery, garlic, parsley, and other vegetables in a gallon sized bag in your freezer. Save chicken bones, parts, and carcass.]

Make Stock

  • Place chicken bones/carcass and vegetable scraps, bay leaves, peppercorns, and salt in a large stock pot. Fill and cover with water, leaving about 2 - 3 inches at the top.
  • Bring to a rolling simmer over medium high heat. Reduce heat to low, cover, and simmer for 3 - 6 hours. Check midway through to remove any scum that rises to the surface.
  • Remove cover and allow to simmer for another 30 minutes. Remove from heat and allow to cool slightly. Use a fine mesh strainer to strain off the solids. Discard the solids and allow to cool.
  • Transfer to jars or storage containers.

Notes

If you are lacking carrots, onions, garlic, and celery in your frozen scrap bag, supplement by adding some fresh ones to your pot.

Nutrition

Calories: 3kcalCarbohydrates: 1gProtein: 0.1gFat: 0.04gSaturated Fat: 0.01gPolyunsaturated Fat: 0.01gMonounsaturated Fat: 0.01gSodium: 698mgPotassium: 14mgFiber: 0.3gSugar: 0.01gVitamin A: 7IUVitamin C: 0.01mgCalcium: 5mgIron: 0.1mg
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