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Last Updated on September 26, 2023
There’s nothing quite like homemade bone broth. Everyone in my house knows not to toss out the bones when we make chicken, because I always throw chicken carcasses into a pot to make my favorite chicken stock recipe.
Chicken Stock Recipe
I absolutely love making soup recipes, and most of the soups I make start out with homemade stock.
There was a time in my life when I thought chicken stock meant being armed with a sturdy can opener and a large quantity of cans labeled “chicken broth” neatly stacked in my pantry. I had no idea people actually made their own “broth” or “stock” for chicken soup.
If you’ve ever only had store-bought chicken broth, you will find that making my homemade chicken stock recipe is super easy.
I promise, the flavorful broth knocks the socks off anything you can buy at the grocery store!
Why Make Your Own Chicken Stock
Chicken stock is so easy, requires little-to-no oversight as it cooks, and tastes delicious. I usually make a batch or two of chicken stock and then freeze it so it’s on hand any time I want to throw a quick soup together.
There is a difference in the taste of things made from scratch and things poured out of a can. The last time I made chicken noodle soup, my son kept slurping up the broth and saying, “This broth tastes soooo good. I just want to drink it.” Who needs more proof than that?
Chicken Stock Ingredients
For the best chicken stock, you’ll use leftover bones from a whole cooked chicken, fresh vegetables, and some herbs and spices.
- whole organic chicken carcass (you will need to make a roasted chicken and then use the bones.) Alternatively you can purchase a rotisserie chicken, just make sure it is high quality with clean ingredients.
- leeks, green and white parts
- onion (yellow onions or white onions are fine)
- celery stalks
- carrots
- garlic cloves
- bay leaf
- fresh thyme
- apple cider vinegar (don’t use any other type of vinegar)
- peppercorns or black pepper (optional – omit for strict AIP)
Roasting a Whole Chicken
When I make broth, it’s AFTER I have made roast chicken in the oven. We normally eat the chicken for dinner, and then I pick off all the meat for later. Or, I use a shredded chicken recipe for meal planning easy dinner. Afterwards, I toss all the bones and drippings from the pan into my stockpot.
Using roasted chicken to make your own homemade chicken stock results in a lot of flavor.
If you are new to baking a whole chicken, you’ll be glad to know I have a fool-proof way to cook roasted chickenthat is extremely easy.
Using Chicken Meat and Bones
If you prefer not to roast a chicken first, you can purchase various chicken parts, like wings, legs, chicken feet, and neckbones and just toss it all in the pot with the meat and all.
Why Add Apple Cider Vinegar When Making Chicken Stock?
Apple cider vinegar is a common ingredient used when making chicken stock. Its acidic properties help extract minerals from the bones, resulting in a richer and more gelatinous stock.
Additionally, apple cider vinegar aids in breaking down collagen, enhancing the overall texture and mouthfeel of the stock.
What’s the Difference Between Chicken Broth and Chicken Stock?
Stock and broth are often used interchangeably, but there are some notable differences between the two.
Chicken Stock
Chicken stock is made by simmering chicken bones, along with vegetables, herbs, and spices, in water for an extended period of time. The goal is to extract as much flavor and gelatin from the bones as possible.
The resulting liquid is rich, concentrated, and full-bodied, with a deep flavor profile. Due to its lengthy cooking process, chicken stock tends to be more flavorful and robust than chicken broth.
Chicken Broth
On the other hand, chicken broth is made by simmering chicken meat (often with bones) in water, along with vegetables and seasonings. It is usually cooked for a shorter duration compared to stock. Chicken broth has a milder taste and a lighter consistency than chicken stock.
It is commonly used as a base for soups, sauces, and gravies, or as a flavorful liquid in various recipes.
Stock Vs. Broth
The main distinction lies in their ingredients and cooking times. Chicken stock emphasizes extracting flavors from bones, resulting in a richer, more intense taste. Some people even refer to it as liquid gold!
Chicken broth, on the other hand, is made using chicken meat and has a lighter flavor. Both stock and broth can be used in cooking, depending on the desired flavor and consistency in your recipe.
In summary, chicken stock is a more concentrated, flavorful liquid made by simmering chicken bones, while chicken broth is lighter and milder, derived from simmering chicken meat.
Storing Chicken Stock
After your stock has cooled off you can store it in the refrigerator for up to five days in in glass jars or airtight containers. The next day you may notice a thick fat layer; leave it there until you want to cook with the stock or freeze it as it helps keep it fresher longer.
For freezing, I use these freezer-safe glass storage containers. You can stack them nicely and they don’t spill or leak. Store in the freezer for up to 3 months.
I love these glass containers because you can take them directly out of the freezer and pop in the microwave to quickly defrost homemade broth without causing the glass to shatter!
How to Make Homemade Chicken Stock
My homemade chicken broth recipe is easy to make, and after you do it one time, you will want to make it all the time! It’s great to have homemade chicken stock on hand for use in sauces, gravies, and soups whenever it strikes your fancy.
I use a slow cooker or crockpot on my recipe card, but there are a few different ways you can make your own stock: slow cooker, stove top, or Instant Pot.
Steps to Make Chicken Broth in the Crock Pot
- In a slow cooker, add the chicken carcass and all pan drippings, leeks, onions, celery, carrots, garlic, bay leaves, apple cider vinegar, sea salt, turmeric, thyme and peppercorns.
- Fill the pot with enough water to cover about 2 inches above chicken and vegetables.
- Turn the slow cooker on high heat. You want to see about one or two bubbles break the surface, and then turn the heat down to low. You don’t want to over boil this stock – slow and steady is the way to go.
- Cook the stock on low heat, covered for a long time (20-24 hours).
- Once the stock is finished, strain over another large pot or bowl.
- Press down on the veggies to get as much of the goodness and flavor out as possible. Discard veggies and bones.
- Allow stock to cool completely. Then refrigerate, freeze, or use immediately in soup.
NOTE: I use this same recipe with a turkey carcass after Thanksgiving.
Steps to Make Broth on the Stove Top
You’ll follow all the same steps above, but you won’t cook it as long, as it’s not safe to cook overnight while sleeping.
If you want to make chicken stock on the stove top, cook and eat the chicken the night before and then pick the meat off the bones and place everything in a large stock pot. Cover the pot with a lid and place it in the refrigerator.
First thing in the morning, start cooking your stock on the stove and allow to simmer on a low heat all day long so you can extract as much goodness out of the bones as you can.
Cooking time will vary, based on when you start it and when you need to allow it time to cool off.
You’ll want to remove it from the heat and give it enough time to cool before you go to bed, so plan to remove it from the heat a few hours before you retire for the night.
A great way to quickly cool broth if you are pressed for time is toput the pan of chicken broth in an ice cold water bath in the sink. The temperature of the cold water cools stock quickly!
Steps to Make Chicken Stock in an Instant Pot
When you make chicken stock in a pressure cooker, it takes a fraction of the time. You’ll follow all the same instructions, however you will need to reduce the amount of vegetables you add.
This is primarily due to the shorter cooking time and high pressure cooking environment of the Instant Pot.
The primary purpose of adding vegetables to chicken stock is to impart flavor and nutrients. The Instant Pot retains and intensifies flavors due to its airtight seal, which means that a smaller amount of vegetables can still contribute ample flavor to the stock.
By reducing the vegetable quantity, you can ensure that the chicken flavor remains the star of the show, while still infusing a pleasant hint of vegetable goodness.https://mybigfatgrainfreelife.com/wp-content/uploads/2011/11/P1000951-1.jpg
Tips for Making Bone Broth
- Start with quality ingredients: Use fresh chicken bones as well as organic vegetables like onions, carrots, and celery.
- Skim off impurities: As the broth simmers, skim off any foam or impurities that rise to the surface. This will result in a cleaner and clearer broth.
- Save chicken bones: Whenever you eat chicken for dinner, save all the bones. You can collect them in a Ziploc bag and store in the freezer until you have enough to make a good chicken stock.
- Store veggie scraps: Keep clean vegetable scraps, such as celery tops, in a freezer bag for use in soups or stocks later.
Variations or Add-ins
The best part about making homeade chicken broth is that you can play with the flavors! Here are some ideas for adding flavor variations:
- Add a sprig of rosemary
- Drop in 1 inch of ginger
- Use some parsnpis
- Add fresh parsley
- Add some peppers (if you can have nightshade foods)
- Toss in some green chiles
- Add chopped fennel bulb
Note: If the chicken you are using has the giblets, you can keep them to cook separately. There are many health benefits of gizzard and chicken hearts.
Easy Homemade Chicken Stock Recipe (AIP, Paleo)
This chicken stock recipe is slow-cooked in a crockpot, however you can also simmer it on the stove at a low temperature all day long or cook in the Instant Pot for a quicker cooking time. See post for instructions.
- Author: My BIG FAT Grain Free Life
Ingredients
Scale
- 1 whole chicken carcass with pan drippings and all (roast your chicken and eat it first)
- 1–2 leeks, green and white parts, cleaned and coarsely chopped
- 1 onion, peeled and cut into 8 wedges
- 4 celery stalks, coarsely chopped
- 4 carrots, peeled and coarsely chopped
- 3–4 cloves garlic, smashed and peeled
- 2 dried bay leaves
- 1 TBSP apple cider vinegar
- 1 tsp sea salt, or more to taste
- 1/4 tsp turmeric
- small handful of fresh thyme, rinsed and left whole (you can use 1/2 tsp dried thyme if you prefer)
- 5 whole peppercorns (optional – omit for strict AIP)
- Filtered water
Instructions
- In a crockpot, add the chicken carcass and all pan drippings, leeks, onions, celery, carrots, garlic, bay leaves, apple cider vinegar, sea salt, turmeric, thyme and peppercorns.
- Fill the pot with filtered water to about 2 inches above chicken and vegetables.
- Turn the heat on high. You want to see about one or two bubbles break the surface, and then turn the heat down to low. You don’t want to over boil this stock – slow and steady is the way to go.
- Cook the stock on low heat, covered for 24 hours.
- Once the stock is finished, strain over another large pot or bowl.
- Press down on the veggies to get as much of the goodness and flavor out as possible. Discard veggies and bones.
- Allow stock to cool completely. Then refrigerate, freeze, or use immediately in soup.
