How to Make the Best Chicken Stock

My favorite homemade chicken stock recipe will knock the socks off of anything you buy at the store. You can use chicken bones or chicken parts for this easy recipe.

Not only does this chicken stock taste better than the box, but it is also easy to make and lasts in the freezer for up to 3 months. I especially love making chicken stock after making our roasted chicken.

I use this chicken stock to make many of the soup recipes on Inspired Taste, including our highly-rated chicken noodle soup! For a more delicately flavored broth, see my easy chicken broth, or for richer flavor, try our homemade bone broth.

Key Ingredients

• Chicken parts: Make this recipe using chicken parts or leftover bones (say from roasted chicken or a rotisserie chicken). My favorite way to make chicken stock is using chicken wings. They are inexpensive and have lots of cartilage and connective tissue, which are rich in collagen. As they simmer in the stock, the collagen breaks down into gelatin, giving our chicken stock a rich flavor and silky texture.
• Aromatics: For classic chicken stock, use onion, carrots, celery, and garlic.
• Herbs: Using a variety of herbs makes the best stock, tasting better than store-bought. I love bay leaves, thyme, parsley, dill, and peppercorns.
• Salt: I season my homemade chicken stock with salt early on, adding more to taste as it simmers.

Find the full recipe with measurements below.

Tips for Making the Best Chicken Stock

Tip 1: Use any part of the chicken. I love chicken wings, but whole chickens, leftover bones, and legs are all excellent options. Add more or less chicken, depending on how rich and flavorful you want the stock. Our recipe calls for 12 cups of water. Use 4 pounds of chicken parts for a light but flavorful chicken stock. For a rich ultra-flavorful broth, use 8 pounds of chicken.

Tip 2: Add plenty of aromatics. Add chopped onion, carrots, celery, garlic, bay leaves, peppercorns, and fresh herbs for the most flavorful stock. Other vegetables like fennel and leek are also excellent.

Tip 3: Skim the foamy layer. Making chicken stock is super simple! Add everything to a large pot, cover with cold water, and bring to a boil. As it heats up, you’ll notice some foam, sometimes called scum, rise to the surface. I scrape that away and discard it. Removing the foam keeps the chicken stock clear with more of a clean flavor.

Tip 4: Simmer on low. Keep the stock at a gentle simmer. Staying at a low simmer helps keep the stock as clear as possible. Reduce the heat so that the water is gently simmering, and then cook for about 4 hours before straining and storing in the fridge or freezer.

My Favorite Ways to Use Chicken Stock

You can use homemade chicken stock in so many delicious recipes. I love it for creamy chicken noodle soup and my favorite vegetable soup. It’s great for homemade chicken and dumplings, and I also use it as a base for sauces and gravy, like in this gravy recipe.

You can also use it as a cooking liquid for rice and grains. It makes this cilantro lime rice and Mexican rice extra flavorful, and I love it for this mushroom risotto.