Never buy Chicken Stock from a carton or can again, and make your own delicate and savory stock at home.
I remember the first time I read the back of pre-packaged chicken stock in my local grocery store like it was yesterday. I was interested in learning how to make it myself, so thought I’d take a peek at the ingredients of the store-bought cubes I usually use.
My jaw, quite literally, hit the floor. Salt was the second ingredient after chicken powder, swiftly followed by palm oil. Immediately blacklisted.
Since then, making my own monthly chicken stock has become a culinary ritual I come back to. I save the chicken carcasses from roast dinners, the bones from our deboned chicken thighs, and even a few bones from our fried chicken takeouts to chuck in, along with my favorite veggies and aromatics.
But what, you might ask, is the difference between stock and broth? Well, broth has a milder flavor because it’s made with just meat, while stock has a richer, more complex flavor because it’s made with bones, which release flavor more slowly over a longer simmering time. But I’ll generally use ‘stock’ and ‘broth’ interchangeably, as the difference isn’t crucial in most cases.
Is Chicken Stock Healthy?
Overall, this recipe provides a foundation for a nutritious chicken stock. By simmering the ingredients, the nutrients are extracted from the bones, meat, and vegetables, resulting in a stock rich in vitamins, minerals, and collagen. This can support digestion, joint health, and immune function – plus, it’s the ideal drink to break a fast with, which my partner and I do Monday to Friday.
However, the healthiness of the stock can be influenced by a few factors. Adding salt can increase sodium intake, so I prefer to season to taste when it comes to serving my stock. The type of chicken used also matters, so I opt for an organic or free-range chicken for the best flavor and to reduce our exposure to potential contaminants.
What Are the Best Vegetables to Add to Chicken Stock?
First and foremost, use what is local and in season for the best flavor. Depending on what I can get my hands on, I’ll usually throw in at least six veggies or aromatics from this list. For extra flavor, roast the veggies in the oven for a few minutes before adding them to the stock pot.
Veggies: carrots (including the leafy tops if you can get them), white onions, red onions, green onions, celery, garlic cloves, parsnips, fennel, and leeks.
Aromatics: bay leaves, black or pink peppercorns, fresh thyme, fresh parsley, fresh cilantro, fresh sage leaves, fresh rosemary, fresh turmeric, fresh ginger, lemongrass, and star anise.
How to make ahead and store
Chicken stock is meant for making ahead and storing for future use! My top tip: once cooled and strained, pour the stock into ice cube trays to freeze into portion-size cubes. I also store extra stock in sealed jars in the refrigerator to have a warming drink in the morning, or to add a few spoonfuls to whatever I’m cooking for dinner. In the refrigerator, chicken stock will last up to 4 days, and in the freezer, it will last up to 3 months.
Serving Suggestions
Firstly, frozen cubes of chicken stock will be your lifesaver the next time you get sick. I love to simmer the stock with fresh green onion, cooked Sushi Rice, shredded chicken, and two Soy Sauce Eggs for a simple yet nourishing meal.
Homemade chicken stock is also perfect for stirring into your next San Marzano Tomato Sauce or basic Tomato Sauce for extra flavor. The stock can also be made into a jus, simply by simmering it to thicken it, then adding in fresh herbs (like thyme, rosemary, sage, etc.), minced garlic, minced onion, and a pat of butter.
Pour your homemade jus over some Air-Fryer Chicken Breasts, your next Chicken Risotto, a few Grilled Chicken Tenders, or even some humble Oven-Roasted Vegetables.
Ingredients
- 1 whole chicken about 4 to 5 pounds, giblets removed
- 3 large carrots roughly chopped, leaves still attached if possible
- 3 celery stalks roughly chopped
- 2 medium onions quartered
- 1 head garlic cut in half horizontally
- 1 teaspoon black peppercorns
- 2 bay leaves
- 3 sprigs fresh thyme
- 1 handful fresh parsley
- 3 sage leaves with stems
- 2 teaspoons salt optional
- 10 to 12 cups water
Instructions
- Prepare your vegetables for the stock. Place the chicken and all other ingredients in a stock pot or Dutch oven.
- Cover with water. Bring to a boil, then reduce to a simmer. Skim off any foam that forms on the surface.
- For a flavorful and rich stock, simmer for 4 to 6 hours. This allows the bones and vegetables to release their maximum flavor and nutrients. For a more delicate and clearer stock, simmer for 2 to 3 hours.
- When ready, allow the stock to cool slightly. Then, remove the whole chicken and store the chicken meat for later. Discard the chicken bones and vegetables. Strain the stock through a fine mesh sieve or cheesecloth into a large water jug or a few jars.
- Cool the stock for a few hours or until the fat hardens on the top in a thick layer. Scrape it off with a spoon and save it to use in the place of butter with roast vegetables or searing a steak. Store the rest of the stock either in the refrigerator or freezer.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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