A kitchen staple: nourishing, aromatic, and perfect for everyday cooking
Homemade Chicken Stock
Difficulty: Easy2
litresPrep time
15
minutesCooking Time
4-6
HoursIngredients
1 chicken carcass or leftover chicken bones (roasted or raw)
1 large onion, quartered
2 carrots, peeled and roughly chopped
2 celery sticks, roughly chopped
1 head of garlic, halved crosswise
A handful of fresh parsley (stems included)
2–3 sprigs thyme
1 bay leaf
1 teaspoon whole black peppercorns
1 tablespoon white wine vinegar or apple cider vinegar
Salt, to taste
Cold water (enough to cover ingredients by ~2 cm)
Directions
- Prepare your stock pot
Place chicken bones, onion, carrots, celery, garlic, parsley, thyme, bay leaf, peppercorns, and vinegar in a large stockpot. - Add cold water & bring to simmer
Fill with cold water until everything is just covered by about 2 cm. Bring to a gentle boil over medium-high heat. Skim off any foam or impurities that rise to the top. - Slow simmer
Reduce heat to low. Let the stock simmer gently for 4 to 6 hours, partially covered. The longer it simmers, the richer the flavour. Add more water if needed to keep bones submerged. - Strain & finish
Once satisfied with flavour, remove from heat. Strain through a fine mesh sieve or cheesecloth into another pot or large bowl. Discard solids. Let the stock cool for about 30 minutes. - Chill & store
When cooled, refrigerate. Once cold, skim off any fat that rises to the surface (optional but gives a cleaner finish). Store in sealed containers: in the fridge for up to 3–4 days, or freeze for up to 3 months.
Notes
- Bones choice: Roasted bones give deeper colour and flavour. If using raw, you’ll get a milder broth, which is fine for light soups or risottos.
Vegetable scraps: Save onion ends, carrot tops, celery leaves, etc., in a bag in the freezer. Add them for extra flavour when you make stock.
Vinegar helps: The acid helps extract minerals from the bones, adding body to the stock.
Don’t rush it: A low, slow simmer is key. Boiling vigorously can make your stock cloudy or bitter.
Variations: Add a few slices of ginger for warmth, or a small piece of Parmesan rind for umami. - Using the Stock
Use as base for soups (minestrone, chicken noodle, vegetable)
Swap water for stock when cooking grains like rice, quinoa, or risotto to infuse more depth
Use in sauces or gravies for richer flavour
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