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How To Make Your Own Chicken Stock

Posted By Charles On April 17, 2012 @ 5:06 pm In Cooking & Baking | Comments Disabled

One of the things stopping people from making food from scratch nowadays is convenience. It’s obviously easier to buy pre-prepared food from the supermarket and just heat it up or cook it real quickly when it’s time to eat. However, nothing beats serving something that you actually made. It sure will involve a bit more preparation and effort (the boiling could take hours!), but cooking from scratch is always more rewarding than buying ready-made products.

This feature will give you the steps, tips, and advice on how to effectively make your own delicious chicken stock. This will be divided in three parts, depending on the most common leftovers you have with you. Chicken stock is always needed as base for lots of different recipes such as casseroles, soups, pastas, pies, gravy, and lots of other dishes, so knowing how to make your own will allow you to have a fresher, better-tasting ingredient for other types of food you’re preparing in your kitchen.

Stock made with leftover bones

What you’ll need:

  • Leftover bones from a whole chicken
  • 1 onion
  • 3 carrots
  • 3 pieces of celery, chopped
  • 1 teaspoon of pepper corns
  • Salt

Four step process:

  1. Put the chicken bones inside a pot. Add cold water and the veggies (you can also add some parsley in the mix).
  2. After it boils, remove the cover and reduce the heat until it simmers. Leave it like this for about 4 hours.
  3. Let it cool for about 30 minutes to an hour, and remove the bones and strain your stock using a cheesecloth. Add salt according to preference.
  4. Store in containers.

Stock made with chicken wings, legs, and backs

What you’ll need:

  • About 4 lbs of chicken back, legs, and wings.
  • 1 onion
  • 2 bay leaves
  • Olive oil
  • Some salt and pepper

10 Step Process:

  1. Saute the onion in a tablespoon of olive oil. Cook this for about 2 minutes.
  2. Add the different parts to the pot. Don’t put everything in there just yet—start with just one half of it. Saute this in until it’s cooked and no longer pink.
  3. Transfer the cooked chicken to a container (with the onions) and then do the same process, but this time, add the first batch of the chicken once the second batch is cooked, and then reduce the heat.
  4. Cover the pot for 20-25 minutes. This is the point where the chicken has already released all its juices.
  5. Boil 2 quarts of water in a separate container (a pot or a kettle will be good).
  6. Return to your chicken and after the 20-25 minutes of letting the juice flow, turn the heat level to high and then add the 2 quarts of water you just boiled.
  7. Add 2 bay leaves and about 2 teaspoons of salt and some pepper.
  8. After a minute under high heat, turn it to low again to simmer your soup. Leave it like this for 20 minutes.
  9. Remove all the solids, and then strain the stock (cheesecloth will be perfect).
  10. Put the stock inside jars. Remember to let them cool first before you put them in the refrigerator.

Stock made with leftover bones and chicken pieces

This is for those who are having chicken for dinner and would like to make chicken stock out of the leftovers. One of the best types of chicken to use is roasted ones, because the flavor will really come out in the stock.

What you’ll need:

  • 1 whole chicken carcass (leftover bones, wings, skin, etc.)
  • 2 bay leaves
  • 2 carrots, sliced
  • 2 springs of rosemary
  • 2 springs of thyme
  • 2 pieces of celery, sliced
  • 5 cloves of garlic
  • 1.5 litters of water
  • Salt and pepper

Six step process:

  1. After having chicken for dinner, gather all of the leftovers—including bones, some skin, some meat—everything that was left of the chicken.
  2. In a pot or a deep saucepan, put the chicken carcass in with the onions, gallery, celery, and carrots.
  3. Note: if you roasted the chicken yourself, you can also use the herbs that you used for roasting and add them in. This would bring out lots of amazing flavors.
  4. Add in the 1.5 litters of water. Bring to boil.
  5. After boiling, set the heat to low and then simmer for 45 minutes to an hour. Make sure the lid is partially open when simmering.
  6. Take out all the solids, and for the smaller pieces, use a cheesecloth.
  7. Put the stock in containers.


HOT TIP: If you put the stock in the fridge, it’s good for about a week. If you’re planning to have some stock for future use, you can also freeze it—it will last for months if frozen.

Finally, if you are super busy, but want a really great quality real chicken stock, then you must check out the range of genuine liquid stocks made by Campbells [1], they are very good.


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