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Homemade Chicken Stock is an essential recipe for any keen home cook. This Super Simple Homemade Chicken Stock recipe is delicious and versatile meaning it can be used in a variety of recipes!
Why Use Homemade Chicken Stock?
There is an endless list of recipes that call for the use of stock, especially chicken stock. Homemade is healthier and can be adapted to the exact style you want to make.
For example sometimes I add ginger for a more oriental chicken stock, great for use in ramens and noodle soups.
Homemade Chicken Stock is super easy to make and once everything is in the pot it can simply be left to simmer and create its beautiful flavours.
Of course there are a wide variety of stock cubes, powders and pots you can buy already made from the supermarket which I of course love using and do regularly use in my recipes. But nothing beats real homemade stock.
I also like using Homemade Chicken Stock for special occasions or recipes that really benefit from the use of fresh.
What Can I Use Homemade Chicken Stock For?
You can use homemade chicken stock in a number of recipes, there are many that call for it.
Another great use is to make super yummy noodle soups. If you use Homemade Chicken Stock for your soups, the flavours are going to be fresher and tastier!
What Do I Need?
All the ingredients can be easily found at your local grocery store – no matter where you are!
Chicken – This is an obvious one! Choose a good quality chicken for more intense flavour. I like to use corn fed organic chicken cut into pieces for more manageable cooking and reusing purposes. Remove the breast and keep this to use for yourself in another recipe like this Chicken, Mushroom and Carrot Soup!
Chicken Carcass – The intense flavour comes from the chicken bones. If you can get a hold of a chicken carcass you can also use this. It’s cheaper than using a whole chicken and the flavour is great. I add 1 to this recipe whenever I have it. Or use two if just using this.
Carrots, Celery, Onions – This wonderful trio is going to provide some fragrant vegetable notes to your broth.
Herbs – I like to use thyme fresh or dried, fresh parsley and sometimes coriander depending on the type of stock I am making.
Spices – You can put whatever you want in your stock depending on the style you are going for. I commonly use black and white peppercorns, coriander seeds, turmeric, ginger fresh or ground and cumin seeds.
In this recipe I have made a classic universal chicken stock using just the below:
Carrots, celery and onion; and
Black peppercorns, thyme, fresh parsley.
Tips & Tricks –
The key ingredient is the chicken, be sure to use the best quality chicken you can, for amazing flavour.
Think about what kind of recipes you will use the chicken stock for and adjust the spices and seasonings according to that.
For asian flavours add ginger, cloves or star anise.
For aromatic broths add turmeric, ginger and coriander seeds.
It is best not to add salt to stock so it can be used for anything. Salt can then be added in the usual way in the recipe you are making.
Reserve the leftover chicken to use in a sandwich, soup or casserole. It will need something saucy and flavourful as a lot of flavour will be lost in the 3 hours of cooking.
Reserve the leftover vegetables and blend into a delicious warming soup.
Homemade Chicken Stock Serving Suggestions –
Homemade Chicken Stock can be used for whatever recipe you want to, that is the best thing about it! Below you will find a list of my favourite recipes that require the use of good quality Chicken Stock.
Super Simple and delicious Universal Chicken Stock
Prep Time 10 minutesmins
Cook Time 3 hourshrs
Total Time 3 hourshrs10 minutesmins
1 Deep lidded pot
Muslin Cloth optional
1whole chicken chopped into pieces breast removed
1chicken stock cubeoptional
Cut your chicken into manageable pieces and add to a large deep pot.
Cut all the fresh vegetables in half and add to the pot with the chicken. Add the herbs and spices and add 3 litres of water.
Place the lid on the pot and turn the heat to high. Once the stock is boiling turn the heat to low and leave to simmer for 3 hours.
Once done remove the chicken and vegetables to separate bowls and then use a colander over a bowl to strain the smaller parts. Then use the fine sieve to strain the finner parts.
Optional – You can also use some muslin cloth to sieve the stock further for any impurities and fat. Read recipe notes below.
Stay nearby when the stock is still on high as the water can boil over.
Removing the scum while cooking is essential to get a nice clean broth that is not dirty.
Use a scimmer to scim the impurities from the top of the pot.
Reserve the chicken to use for sandwich fillers or soups. Or give the meat to your dog. Never give cooked bones to a dog.
Reserve the vegetables and blend to make a delicious soup.
To get a really pure stock with no bits or fat use muslin cloth as your final step. I like to reserve the bits and fat as they have flavour and purpose. The fat also solidifies at the top of the bottle you use.
Allow the stock to cool completely before pouring into plastic.
Pour the stock into a wide mouthed container. Once it solidifies the fat will have risen to the top and you can simply use a spoon to scrape it off.
Remove the breast from teh chicken and save these for yourself they do not add much flavour. The flavour comes mostly from the bones.
Author: Daniel Devereux
Keyword: Cheap, Chicken, Savoury, Soup
Did you try this Homemade Chicken Stock Recipe?
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