I know, I know. Making chicken stock from scratch can seem time-consuming and difficult but I promise you that it is neither. By investing just a bit of your time and a few ingredients, you can create a flavor-packed stock that comes far from your store-bought version. Plus once you add in everything, this baby cooks over the stove until ready! This stock is the perfect base for any chicken soup or for my family’s cornbread dressing!
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How To Make Chicken Stock
Step 1: Begin by cleaning and rinsing chicken thoroughly with cold water. Remove carcass, gizzards, necks, feathers, etc. from inside and outside of chicken. Next add the whole chicken breast down to a 8 quart sized pot.Next add the whole chicken breast down to a 8 quart sized pot.
Fill pot with 12 cups of water ensuring chicken is fully submerged and covered with liquid.
Break celery into fourths and add to water. Cut onion in fourths and add to water. Next add butter, garlic, bouillon cubes and pepper to pot.
Step 2: Bring pot to boil over high heat. Once water begins boiling, reduce heat to medium low and cover. Occasionally stir seasonings (sometimes will stick to the sides of the pan) in the pot and cover during cooking time. Cook for 1 hour and 30 – 45 minutes or until breast meat is tender and can be pulled apart easily with a fork.
Step 3: Lastly take the remaining stock and strain removing all vegetables.
Step 4: Once strained, you have your finished stock which you can use in any recipes you want.
Chicken Stock Recipe
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Ingredients
- 1 thawed chicken 5-6 lbs
- 3 large celery stalks
- 1 large sweet onion peeled
- 3/4 cup salted butter
- 1 tbsp minced garlic
- 8 chicken bouillon cubes
- 1 tbsp plus 1 teaspoon black pepper
Instructions
- Begin by cleaning and rinsing chicken thoroughly with cold water. Remove carcass, gizzards, necks, feathers, etc. from inside and outside of chicken.
- Next add the whole chicken breast down to a 8 quart sized pot.Next add the whole chicken breast down to a 8 quart sized pot.
- Fill pot with 12 cups of water ensuring chicken is fully submerged and covered with liquid.
- Break celery into fourths and add to water. Cut onion in fourths and add to water.
- Next add butter, garlic, bouillon cubes and pepper to pot. Bring pot to boil over high heat. Once water begins boiling, reduce heat to medium low and cover. Occasionally stir seasonings (sometimes will stick to the sides of the pan) in the pot and cover during cooking time.
- Cook for 1 hour and 30 – 45 minutes or until breast meat is tender.
- Lastly take the remaining stock and strain removing all vegetables, etc leaving smooth stock. You can use the veggies and chicken for anything you want at this point which we usually put in cornbread dressing or in chicken and dumplings.
Notes
How to Store
Chicken Stock can be made in large batches and stored for future uses. It can be stored in the refrigerator for 4-5 days, frozen 6-9 months or pressure-canned for 1 year. Be sure to completely cool your stock and then transfer it to either air-tight plastic containers, glass jars (ones without shoulders) or in freezer bags that will lie flat in the freezer. Defrost the stock on a rimmed baking sheet to catch leaks and don’t rush the process by placing the stock in a bowl of hot water (it’ll result in a watered down stock).Nutrition
Recipe Tips
Looking to add a little extra kick to your stock? I’ve got just the thing for ya.
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Add Ons: Add leafy greens such as celery tops, fresh parsley or even carrot tops for a fresher, earthier flavor.
Want to Change Flavors? Try Ginger! It is a wonderfully fragrant option that lends delicate flavor.
Another Fruity Tip: Include a few fruit peels like orange, lemon or even apple. This adds a slight sweetness and an acidic/citrusy kick that is sure to please.
Never be afraid to explore and make it your own!
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How much chicken stock will this recipe yield?
8-10 cups depending on how long you simmer it down.
Hello, in step 7 you mention, “ Look at notes below if you are pressed for time and do this part the day of.” However this is nothing in the note section, except how to inject additional flavor. I am looking at wanting to make homemade chicken stock but don’t have the time or the space to store pot overnight.
This part was included in the cornbread stuffing since this recipe is part of that.
What kind of bullion cubes to use when making chicken stock. Can I boil the chicken in chicken broth to get a richer stock?
Hi Margie, I just use store bought bullion cubes, you can use whatever brand you prefer or what’s on sale. You can boil the chicken in broth if you prefer!
Can I put the chicken in crockpot to cook? If so, for how long?
You’ll probably want to cook it for 8-12 hours!
Hi Cuz! Happy Thanksgiving! I blended my Mom’s recipe, with yers. Each is delish! And, being able to say, I used “Your” recipe, adds some professional chefing, to my brag! LOL! Thnx so much Cuz! Luvu! Hope to, finally, meet, soon. I’m in Youngstown, OH; with Uncle San; and, 50 minutes from Willa Mae, in Cleveland.
can I use better than bouillion instead of boulloin cubes?
Yes you can.
I never made homemade chicken stock before. But now I definitely will give it a try. It’s super easy following your instructions. Thanks for all the tips.
So many people don’t realize how easy it is to make stock, or how much better it is than packaged. Thanks for these simple instructions to achieve great results!
I love making homemade chicken stock but never tried adding ginger in. Thanks for the tip!
I actually didn’t know the difference between chicken stock and broth so that little tidbit was very helpful. With flu season around the corner, I am going to make this for a great soup now that I see how easy it is!
You really can’t beat homemade chicken stock. SO good.
My new favorite. It’s a lot of food but just freeze it..