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Have you always wondered how to make chicken stock so that your soups, casseroles and gravy recipes taste richer and more comforting than store-bought versions? Chicken stock is so easy to make and I am going to walk you through step-by-step of how to make it on the stove, in the slow cooker, or the Instant Pot.
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Pin It NowHOW TO MAKE CHICKEN STOCK: EASY, FLAVORFUL AND HOMEMADE!
Homemade chicken stock requires only a handful of basic ingredients and can be frozen which means you can stock your freezer full of this liquid gold for future meals!
And the best part? You don’t have to roast your own chicken to get the chicken carcass. My favorite shortcut when making homemade chicken stock is to use a rotisserie chicken from the grocery store.
While I tend to use a whole chicken carcass when making stock, you can also use 2-3 pounds of chicken bones — whether they’re raw or already roasted.
Why you’ll love this recipe
- Big flavor: a few simple ingredients simmering slowly creates a deep, rich flavor that no boxed stock can match.
- Budget-friendly: use leftover chicken bones and vegetables that you already have on hand.
- Clean ingredients: no preservatives, additives or artificial flavors
- Versatile: use in soups, sauces, gravies, casseroles, etc.
- Freezes beautifully: make a big batch once and enjoy homemade stock anytime!
- Can be made on the stove, in the crock pot, or the Instant Pot
Some of my favorite ways to use this homemade chicken stock in addition to homemade soups is in my recipes for perfect turkey gravy, chicken gravy, and my homemade stuffing recipe for Thanksgiving.
Let’s go make some homemade chicken stock!
❤️ Ashley
ingredients
Only a few ingredients are needed to make chicken stock. Here’s what you’ll need:
- 1 chicken carcass or 2-3 pounds of chicken bones (raw or roasted)
- 2-3 whole, large carrots, chopped into large chunks (no need to peel)
- 2-3 celery sticks chopped into large chunks
- 1 large yellow onion, cut in half (no need to remove the peel)
- Salt and pepper
- 1-2 bay leaves
- Optional herbs: springs of thyme, and parsley
- Cold water (about 10-12 cups – enough to cover everything)
Tip
Use a rotisserie chicken from the grocery store to save yourself time. No need to roast a whole chicken at home, unless you want to!
how to make chicken stock (stovetop instructions)
Chicken stock couldn’t be easier to make. Here’s the step by step instructions for what you need to do:
- Combine the ingredients in a large stock pot: chicken carcass or bones, vegetables, herbs (if using), and seasonings. Cover with cold water (enough so that everything is covered by 1-2 inches)
- Bring to a simmer: heat slowly over medium heat until it reaches a gentle simmer.
- Skim if needed: if you see a layer of foam on top, skim it off for the best result.
- Simmer for 4-6 hours: you want it to cook low and slow! 4-6 hours is sufficient, but you can simmer longer, up to 12 hours for richer flavor.
- Strain: use a fine mesh strainer to discard the solids
- Cool and store: cool completely, then refrigerate. Skim the fat layer after it has chilled if desired.
chicken stock in the slow cooker
Making chicken stock in the Crock Pot is hands-off and perfect for overnight cooking. Get it started before you go to sleep and wake-up to incredible chicken stock!
- Add chicken bones, vegetables, herbs and seasonings to a 6-quart or larger slow cooker.
- Add in cold water – enough to cover (about 10-12 cups)
- Cook on low for 10-12 hours.
- Strain out the solids
- Cool completely, then refrigerate or freeze.
chicken stock in the Instant Pot
I love the Instant Pot because it gives me that long-simmered flavor in a fraction of the time.
- Add chicken bones, vegetables, herbs and seasonings to the Instant Pot.
- Add in cold water – enough to cover (about 10-12 cups) but no higher than the max fill line.
- Secure the lid and set the valve to sealing and set to Manual/Pressure Cook for 45 minutes.
- Allow pressure to release naturally (about 20-25 minutes)
- Strain the stock and let it cool.
storage instructions
Homemade chicken stock can be stored in the refrigerator or the freezer. Pour the stock into jars or containers with tight fitting lids or tops.
- Refrigerator: stock stays fresh for up to 4-5 days.
- Freezer: store for up to 3-4 months.
I like to freeze in 1-2 cup portions to use in soup, casserole, and gravy recipes.
How to Make Chicken Stock
Ingredients
- 1 chicken carcass or 2-3 pounds chicken bones
- 1 yellow onion, quartered
- 2-3 large carrots, cut into big chunks
- 2-3 celery stalks, cut into big chunks
- 1-2 bay leaves
- 1 tsp kosher salt adjust to taste
- 1 tsp coarse ground black pepper adjust to taste
- herbs (optional) – fresh thyme sprigs, parsley
Instructions
Chicken Stock Stovetop Instructions
- Combine ingredients: add chicken carcass/bones to a large stock pot along with onion, carrots, celery, bay leaves, salt and pepper, and herbs (optional). Add enough cold water to cover everything by 1-2 inches — about 10-12 cups of water.
- Heat gently: Bring to a simmer slowly over medium high heat. Avoid boiling.
- Skim the foam: as the stock begins to simmer, skim off any foam that rises to the top.
- Simmer: low and slow over medium-low heat for at least 4-6 hours, but up to 12 hours for richer, deeper flavor.
- Strain: Use a fine mesh trainer to remove all solids and discard.
- Cool and store: allow the stock to cool completely, then place in airtight containers or jars and refrigerate. Fat will rise to the top and solidify – feel free to skim it off, but it is not required.
Chicken Stock Slow Cooker (Crock Pot) Instructions:
- Combine ingredients: Add chicken carcass/bones to your slow cooker along with onion, carrots, celery, bay leaves, salt and pepper, and herbs (optional). Add enough cold water to cover everything by 1-2 inches — about 10-12 cups of water.
- Cook on low for 10-12 hours.
- Strain out the solids.
- Cool and store: allow the stock to cool completely, then place in airtight containers or jars and refrigerate. Fat will rise to the top and solidify – feel free to skim it off, but it is not required.
Chicken Stock Instant Pot Instructions:
- Combine ingredients: Add chicken carcass/bones to your Instant Pot along with onion, carrots, celery, bay leaves, salt and pepper, and herbs (optional). Add enough cold water to cover everything by 1-2 inches — about 10-12 cups of water, but no more than up to the max fill line.
- Secure the lid, set the valve to sealing, then press Manual/Pressure cook for 45 minutes.
- Naturally release the pressure – this will take about 20-25 minutes.
- Strain the stock with a fine mesh strainer.
- Cool and Store: allow the stock to cool completely, then place in airtight containers or jars and refrigerate. Fat will rise to the top and solidify – feel free to skim it off, but it is not required.
FAQ
Absolutely! Chicken stock freezes well. Store in airtight containers, freezer bags or cubes. Lay bags flat to save freezer space. I like to store in 1-2 cup portions.
Chicken stock is made primarily from bones, and is simmered longer providing a richer, fuller flavor. It is best for soups, gravies, sauces and casseroles. Chicken broth is made mostly from meat, is lighter in flavor and consistency and is best for sipping and lighter soups.
Chicken stock stays fresh in the refrigerator for 4-5 days. You can also freeze it.
Yes, in most recipes they can be used interchangeably. Just remember that stock has a deeper flavor while broth is usually lighter.
