How to make chicken stock (aka "liquid gold") with raw or leftover roasted bones/carcass. It's wholesome, nourishing, and packed with nutrients (and collagen if making bone broth)!
46ozchicken bonesany raw bones or chicken carcass leftover from roast; for gelatinous bone broth, use bones that provide the most collagen/connective tissue - joints, knuckles, chicken feet, backs, wing tips, or even the whole chicken carcass
18ozchicken wings
12cupswateror more to cover the chicken and veggies
5.6ozonion1 large
4ozcarrot1 large; optional -adds sweetness
2.1ozcelery3 stalks
0.21ozparsleyfew stems
0.42ozgarlic3 cloves
0.17ozgingersmall piece; optional
1bay leaflarge
3sprigsthyme
½tspwhole black peppercorns
1Tbspapple cider vinegaror white vinegar; don't omit - it helps to draw nutrients from the bones
saltoptional, I didn't add since I can add/customize later
Prepare the vegetables - peel and halve the onion, peel the garlic and ginger, and roughly chop the carrot and celery.For more flavor, roast raw chicken bones first. Drizzle them with oil and bake them in the oven at 400ºF/200ºC for 25-30 minutes until lightly browned.
In a heavy-bottomed large stock pot, add all the ingredients and pour in enough cold water until the bones are only just covered.
Bring the mixture to a boil over medium-high heat, then immediately reduce the heat to low and continue to simmer, using a spoon to skim off any foam that forms at the top of the liquid (this can happen for the first hour). This is important to remove impurities and avoid a cloudy stock.
Simmer the chicken stock, covered, for a minimum of 3 hours.Or simmer for up to 24 hours, so the collagen and bone marrow have time to release. Make sure to remove the veg and herbs after the first three, so they don't cause bitterness. The stock is ready when it's a golden-amber color and full of flavor. For bone broth, check to see if you can easily snap a bone in half.
Finally, ladle the mixture through a fine-mesh strainer into a large bowl, add salt (if using), and allow it to cool slightly. Placing the bowl in an ice bath will help speed up the cooling and prevent bacteria growth. Then decant into jars/containers to store.To remove excess grease, let it sit in the fridge overnight. A layer of fat will form on top that you can discard or use as cooking fat. However, I usually leave it as it helps keep bacteria out.
Slow Cooker Chicken Stock
Add all the ingredients and cook on LOW or between 14-16 hours (up to 24 hours). Then strain it. Remove the vegetables/herbs after 8 hours.
Instant Pot Chicken Stock
Add all the ingredients (making sure to only fill to the 2/3 full MAX line in the pot), select the Soup/Broth setting, and set the time for 45 minutes for a simple stock or 2 hours (120 minutes) for a gelatinous bone broth. Then allow it to natural pressure release, then strain.
How To Store Chicken Stock?
Fridge: Store the jars of homemade chicken stock in the refrigerator for 5-7 days.Bone broth will gelatinize slightly in the fridge due to the collagen content. However, it will return to a liquid state when reheated.Freezer: Pour the stock into several freezer-safe jars or XL ice cube trays, leaving at least 1-inch headspace (for expansion as it freezes). Then store in the freezer for 3-4 months. Allow it to thaw in the fridge overnight before reheating.Reheat: Either on the stovetop, in the microwave, or by adding it directly to a dish (like soup, stew, etc.).
Notes
Where to get bones? Collect bones from the meat you prepare in the kitchen and store them in a bag in the freezer OR even ask for them at your local butchers/local farms when ordering meat (they'll usually provide them at very low cost or even free).
Simmer time - how long to cook chicken stock? If you plan on using the chicken stock recipe as a cooking liquid, 3-6 hours works. If you want collagen-rich bone broth, simmer for 12-24 hours. As a general rule, the longer it cooks, the better the taste and the more nutritious it will be. Remove the vegetables/herbs after 3 hours, though, or they can cause bitterness.
Don't skip the vinegar: This pulls valuable nutrients from the bones.
Don't use too much water: Use just enough to cover the bones for a flavorful broth that's not overly watery.
Don't stir the broth. There's no need, and stirring will yield a cloudier stock.
For the best flavor: Roast the bones first. This caramelizes them and helps to release fat and nutrients for a richer, more robust flavor and deeper color.
To concentrate the stock: After straining the mixture, return it to the stove, lid off, to simmer until reduced (easier to store).
The texture: If you've made a chicken bone broth, the goal is to have a jello-like consistency when cooled (which means it's rich in gelatin). Regular chicken stock (cooked for less time) will only be slightly thick.
Check the blog post for more tips, serving recommendations, and answers to top FAQs!