Homemade chicken stock is super simple to make and is so nutritious and flavorful. Don’t throw that chicken carcass away, make broth!.

Homemade Chicken Stock

homemade chicken stock

What Is The Difference Between Broth and Stock?

The technical difference between broth and stock is that broth is made by simmering meat, herbs, and vegetables, and stock is prepared by simmering bones for many hours to create a thick liquid you can use as a base for soups and sauces.

Broth is usually a thinner consistency than a stock.

Stock and broth are nutritionally similar, though broth is lower in calories and stock contains more vitamins, minerals, collagen and marrow.

This recipe is really more of a stock than a broth because we are using a chicken carcass.

Whether you call it a stock or a broth, I feel they are both super healthy.

Equipment

Stockpot or Dutch Oven

Ingredients

  • 2 tbsp extra virgin olive oil
  • 2 each large onions, roughly chopped
  • 4 cloves garlic, peeled and minced
  • 3 stalks celery, roughly chopped
  • 1 each leftover roasted chicken carcass
  • 8 sprigs fresh thyme
  • 4 sprigs fresh rosemary
  • 2 each bay leaves
  • 2 tbsp whole peppercorns
  • sea salt, to taste
  • water to cover the chicken

Steps

  • Saute onions, garlic, and celery in heated olive oil.
  • Place chicken carcass in the pot and pour water on to cover the chicken.
  • Bring to boil over medium-high heat,
  • Reduce heat to a bare simmer (bubble gently break the surface).
  • Strain the stock.

Homemade Chicken Stock

It's easy to make your own homemade chicken stock. Simply freeze whatever portion you don't use, and have it on hand whenever you want to make a quick soup, stew, instant pot meal, or slow cooker meal.
Prep Time15 mins
Cook Time2 hrs
Servings: 6
Author: Cheryl

Equipment

  • Stockpot or Dutch Oven

Ingredients

  • 2 tbsp extra virgin olive oil
  • 2 each large onions, roughly chopped
  • 4 cloves garlic, peeled and minced
  • 3 stalks celery, roughly chopped
  • 1 each leftover roasted chicken carcass
  • 8 sprigs fresh thyme
  • 4 sprigs fresh rosemary
  • 2 each bay leaves
  • 2 tbsp whole peppercorns
  • sea salt, to taste
  • water to cover the chicken

Instructions

  • Add olive oil to the pot and heat over medium-high heat.
  • Add onions, garlic, and celery to the hot oil. Saute for 5 or 6 minutes.
  • Place the chicken carcass in the pot and pour water in until the carcass is covered.
  • Heat over medium-high heat until the water boils. Then, reduce heat to medium-low. Stir and simmer uncovered for an hour or longer. The longer you simmer, the better and stronger the flavor of the broth will be.
  • In the sink, place a stainless steel strainer over a large heat-proof bowl. Carefully pour the content of the pot into the colander.
  • When cool enough to handle, remove the edible chicken meat from the strainer and set aside for another recipe. Discard the chicken bones, skin, fat, the vegetables, and herbs.
  • Taste the stock and season with salt and pepper to taste.
  • If not using immediately, allow stock to completely cool and transfer to freezer-safe storage containers. Freeze until ready to use.

Notes

These same procedures may be used to make beef stock.

Making Homemade Chicken Stock or Bone Broth in an Instant Pot

I have found that Kristen at A Mind Full Mom has the simplest and best recipe for making stock or broth in an Instant Pot.

Roast a Chicken

Make this Keto-friendly Roasted Chicken with Butter and Herb Rub and then make some stock.


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