Fresh Homemade Chicken Stock: Your Ultimate Guide

Making homemade chicken stock is a game-changer in the kitchen. It’s richer, healthier, and more flavorful than store-bought versions. Plus, it’s a fantastic way to use leftover chicken bones and vegetable scraps. In this guide, Chef Mark Sandoval will walk you through the process step-by-step, whether you’re new to cooking or a seasoned home chef.

Homemade chicken stock is incredibly versatile and can be used as a base for soups, stews, sauces, and more. It’s packed with nutrients and can be customized to suit your taste preferences. The best part? It’s surprisingly easy to make!

Ingredients and Kitchen Tools

Ingredients

You’ll need a few basic ingredients to make a delicious and flavorful homemade chicken stock. Each component is crucial in building the stock’s rich taste and nourishing qualities. Here’s a brief overview of what you’ll need:

Ingredient	Description
Chicken Bones	Cleaned, can be raw or leftover bones.
Mirepoix Vegetables	Onion, celery, and carrot.
Blended Oil	75% canola oil and 25% extra virgin olive oil.
Parsley	Fresh, for added flavor.
Thyme	Fresh, for a hint of earthiness.
Black Peppercorn	Whole, for a touch of spice.

Kitchen Tools

Having the right tools makes the process of making chicken stock much easier and more efficient. Here’s a list of essential kitchen tools that will help you prepare and store your homemade stock effortlessly:

Tool	Description
Large Stock Pot	For cooking the stock.
Skimmer	To remove impurities and foam.
Kitchen Spoon	For stirring.
Rubber Spatula	To scrape down the sides of the pot.
Chinois	A fine-mesh strainer for a clear stock.
Large Bowl	To hold the strained stock.
Measuring Cup	For accurate measurements.
Chef’s Knife	For chopping mirepoix vegetables and other ingredients.
Cutting board	A sturdy surface for chopping vegetables and prepping ingredients.
Kitchen towels	For cleaning and handling hot equipment.

Step-By-Step Chicken Stock Instructions – VIDEO

Step 1: Prepare the Ingredients

• Start by cleaning your chicken bones.
• If you’re using leftover bones, make sure to remove any remaining meat and skin.
• Chop your mirepoix vegetables (onion, celery, and carrot) into large chunks.
• This combination of vegetables adds a wonderful depth of flavor to your stock.

Step 2: Sauté the Mirepoix

• Heat a small amount of the blended oil in your large stock pot over medium heat.
• Add the chopped mirepoix vegetables and sauté them until they start to caramelize.
• This step helps to bring out the natural sweetness of the vegetables.

Step 3: Add the Chicken Bones

• Add the cleaned chicken bones to the pot.
• Pour the remaining blended oil and stir the bones and vegetables to coat them evenly.
• This ensures that everything gets nicely browned, enhancing your stock’s flavor.

Step 4: Add Water and Herbs

• Add enough cold water to the pot to cover the bones and vegetables.
• Toss in the fresh parsley, thyme, and black peppercorns.
• These herbs add a lovely aroma and depth to your stock.

Step 5: Simmer the Stock

• Bring the mixture to a gentle boil, then reduce the heat to a low simmer.
• Skim off any foam or impurities that rise to the surface using the skimmer.
• Let the stock simmer gently for several hours (4-6 hours is ideal).
• This slow simmering extracts all the goodness from the bones and vegetables.

Step 6: Strain the Stock

• Once the stock has finished simmering, remove the pot from the heat.
• Remove the larger pieces of bones and vegetables.
• Carefully pour the stock through a chinois into a large bowl to strain out the smaller particles.
• This step ensures you have a clear, smooth stock.

Step 7: Cool and Store

• Allow the stock to cool to room temperature.
• Transfer the cooled stock into storage containers, leaving some space at the top if you plan to freeze it.
• Store the stock in the refrigerator for up to a week or in the freezer for up to three months.

Tips, Tricks, and Storage Options

Tips for Making Chicken Stock

Creating the perfect chicken stock is all about the little details. Here are some tips to ensure your stock is as flavorful and clear as possible:

Tip	Description
Strain Twice for Clarity	For a clearer stock, strain it a second time through a cheesecloth-lined strainer to catch tiny particles.
Roast for Richness	Roasting the chicken bones and vegetables in the oven before adding them to the pot will give your stock a deeper, more complex flavor.
Control the Concentration	You can adjust the amount of water you use depending on how concentrated you want your stock to be. Less water will result in a more intense flavor.

Tricks for Making Stock

These tricks can help you streamline the stock-making process and enhance the result:

Trick	Description
Save Scraps	Keep a bag of vegetable scraps and chicken bones in the freezer. When it’s full, you’re ready to make a batch of stock.
Slow and Steady	The key is to simmer the stock slowly and gently. A rapid boil can make the stock cloudy.
Degrease Easily	After cooling the stock, refrigerate it overnight. The fat will solidify on the surface, making it easy to remove.

Storage Options

Proper storage is essential for maintaining the quality and freshness of your homemade chicken stock. Here are some options:

Storage Method	Description
Refrigerator	Store the stock in airtight containers in the refrigerator for up to a week. This is perfect for short-term use in various recipes.
Freezer	For longer storage, freeze the stock in ice cube trays or larger containers. Once frozen, transfer the cubes to a freezer bag for easy portioning. Frozen stock can be stored for up to three months.

Conclusion

Homemade chicken stock is a staple in any kitchen. It’s easy to make, full of flavor, and incredibly versatile. Following these simple steps gives you a delicious stock that can elevate any dish.

Give this homemade chicken stock recipe a try and see the difference it makes in your cooking! Share your results in the comments below, and don’t forget to subscribe to our blog for more delicious recipes and cooking tips.

Thank you for reading! Be sure to check back soon for more informative and exciting articles and recipes.

Happy cooking!

Cem

FAQs

Can I use leftover roast chicken bones?

Yes, leftover roast chicken bones will add a deeper flavor to your stock.

Can I add other vegetables or herbs?

Absolutely! Feel free to experiment with other vegetables like leeks or herbs like bay leaves.

How can I make a salt-free stock?

Simply omit any added salt. The natural flavors of the ingredients will still make a delicious stock.

How long can I store the chicken stock?

Store in the refrigerator for up to a week or in the freezer for up to three months.

Can I use the stock in a vegetarian recipe?

You can make a similar vegetable stock by omitting the chicken bones and increasing the vegetables.

Is it necessary to skim the foam off the stock?

Yes, skimming off the foam helps to keep the stock clear and removes impurities.

Can I pressure-cook the stock?

Yes, a pressure cooker can reduce the cooking time to about an hour.

What’s the best way to defrost frozen stock?

Defrost in the refrigerator overnight or in a pot over low heat.

Can I reuse the bones for another batch of stock?

Yes, you can, but the second batch will be less flavorful than the first.

Tags: chicken stock