Best 4 Tasty Homemade Chicken Stock Recipes

Indulge in the enticing aroma of homemade chicken stock, a culinary cornerstone that elevates soups, stews, and sauces to new heights of flavor. This versatile broth forms the foundation of countless dishes, adding depth and richness that captivates the palate. Our collection of chicken stock recipes caters to diverse preferences, offering both traditional and contemporary variations. From classic chicken stock simmered with aromatic vegetables to unique infusions like roasted chicken stock and slow-cooker chicken stock, each recipe promises a distinct taste experience. Embark on a culinary journey as we explore the art of crafting this essential ingredient, transforming ordinary meals into extraordinary culinary delights.

Here are our top 4 tried and tested recipes!

HOMEMADE CHICKEN BROTH

Homemade Chicken Broth image

Wondering how to make chicken broth at home? Learn here! Rich in chicken flavor, this traditional broth is lightly seasoned with herbs. Besides making wonderful chicken soups, this chicken stock recipe can be used in casseroles, rice dishes and other recipes that call for chicken broth. -Taste of Home Test Kitchen

Provided by Taste of Home

Time 2h40m

Yield about 6 cups.

Number Of Ingredients 9

Ingredients

2-1/2 pounds bony chicken pieces (legs, wings, necks or back bones)
2 celery ribs with leaves, cut into chunks
2 medium carrots, cut into chunks
2 medium onions, quartered
2 bay leaves
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon dried thyme
8 to 10 whole peppercorns
2 quarts cold water

Steps:

Place all ingredients in a soup kettle or Dutch oven. Slowly bring to a boil; reduce heat until mixture is just at a simmer. Simmer, uncovered, for 3-4 hours, skimming foam as necessary. , Set chicken aside until cool enough to handle. Remove meat from bones. Discard bones; save meat for another use. Strain broth, discarding vegetables and seasonings. Refrigerate for 8 hours or overnight. Skim fat from surface.

Nutrition Facts : Calories 245 calories, Fat 14g fat (4g saturated fat), Cholesterol 61mg cholesterol, Sodium 80mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 2g fiber), Protein 21g protein.

HOMEMADE CHICKEN STOCK

Homemade Chicken Stock image

Peppercorns and a handful of herbs add the perfect seasoning to this low-sodium stock developed here at Taste of Home. Browning the chicken and sauteeing the veggies gives it more flavor. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories Lunch

Time 3h55m

Yield about 2 quarts.

Number Of Ingredients 11

Ingredients

1 tablespoon canola oil
1 broiler/fryer chicken (3 to 4 pounds), cut up
2 medium carrots, cut into chunks
1 medium onion, cut into chunks
2-1/2 quarts water
1 celery rib with leaves, cut into chunks
3 sprigs fresh parsley
1 bay leaf
1/2 teaspoon dried thyme
1/4 teaspoon dried rosemary, crushed
1/4 teaspoon whole peppercorns

Steps:

In a large stockpot, heat oil over medium heat. Brown chicken on both sides in batches. Remove from pot. Add carrots and onion to same pot; cook and stir until onion is tender, 3-4 minutes., Return chicken to pot. Add remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, until chicken juices run clear, 30 minutes. Skim off foam. Remove chicken from pot; let stand until cool enough to handle. Remove chicken from bones (save meat for another use); return bones and skin to pot., Slowly return stock to a boil. Reduce heat; simmer, uncovered, 3-4 hours longer. Strain stock through a cheesecloth-lined colander; discard vegetables, bones, skin and spices. If using immediately, skim fat. Or cool the stock, then refrigerate it 8 hours or overnight; remove fat from surface before using. (Stock may be refrigerated up to 3 days or frozen 4-6 months.)

Nutrition Facts : Calories 33 calories, Fat 0 fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 89mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges

CHICKEN BROTH

Chicken Broth image

Great soup makes great broth. Makes a lot, but sooo much better than the canned store bought or bouillon cube made broth.

Provided by JW

Categories Soups, Stews and Chili Recipes Broth and Stock Recipes Chicken Stock Recipes

Time 2h15m

Yield 24

Number Of Ingredients 13

Ingredients

14 quarts water
2 (5 pound) whole chickens, skinned and trimmed of fat
4 pounds carrots, cut into chunks
3 pounds celery, cut into chunks
3 large sweet onions, cut into chunks
6 leeks, trimmed and chopped
14 tablespoons sea salt
3 tablespoons chopped garlic
3 tablespoons garlic powder
2 tablespoons crushed dried rosemary
2 tablespoons dried parsley
1 tablespoon dried thyme
1 bunch fresh parsley, chopped

Steps:

Combine water, chicken, carrots, celery, onions, leeks, sea salt, garlic, garlic powder, rosemary, dried parsley, and dried thyme in a large stock pot; partially cover pot with a lid. Bring mixture to a boil, reduce heat, and simmer until chicken is fully cooked and falling off the bone, about 2 hours.
Remove chicken from pot. Stir in fresh parsley until wilted, 2 to 3 minutes. Remove broth from heat and allow to cool slightly. Strain broth into freezable 2 to 4 cup containers. Use immediately or freeze.

Nutrition Facts : Calories 302 calories, Carbohydrate 15.4 g, Cholesterol 83.1 mg, Fat 13.8 g, Fiber 4 g, Protein 28.3 g, SaturatedFat 3.8 g, Sodium 3273.3 mg, Sugar 6.4 g

CHICKEN STOCK

Chicken Stock image

Categories Soup/Stew Chicken Onion Celery Carrot Parsley Simmer Gourmet

Yield Makes about 10 cups

Number Of Ingredients 9

Ingredients

1 (3 1/2- to 4 1/2-lb) whole chicken, cut into 8 pieces
2 celery ribs, cut into 2-inch lengths
2 carrots, quartered
2 medium onions, left unpeeled, trimmed and halved
6 fresh parsley stems (without leaves)
1 Turkish or 1/2 California bay leaf
8 black peppercorns
4 qt cold water
1 1/2 teaspoons salt

Steps:

Bring all ingredients to a boil in an 8- to 10-quart heavy pot. Skim froth. Reduce heat and gently simmer, uncovered, skimming froth occasionally, 3 hours.
Pour stock through a fine-mesh sieve into a large bowl and discard solids. If using stock right away, skim off and discard any fat. If not, cool stock completely, uncovered, before skimming fat, then chill, covered.

Tips:

Use a variety of bones: For a rich and flavorful stock, use a combination of chicken bones, including backs, necks, wings, and feet. Avoid using only breast bones, as they are less flavorful.
Roast the bones before simmering: Roasting the bones before simmering helps to deepen the flavor of the stock. Simply toss the bones with a little olive oil and roast them in a preheated oven at 425°F for 30-45 minutes, or until they are browned.
Simmer the stock for at least 4 hours: The longer you simmer the stock, the more flavor it will have. Simmer the stock for at least 4 hours, but you can simmer it for up to 8 hours for an even richer flavor.
Add vegetables and herbs: To add more flavor to the stock, add some vegetables and herbs while it is simmering. Common additions include carrots, celery, onions, garlic, parsley, and thyme.
Strain the stock: Once the stock is finished simmering, strain it through a fine-mesh sieve to remove any solids. You can also skim off any fat from the surface of the stock.

Conclusion:

Homemade chicken stock is a versatile ingredient that can be used in a variety of dishes, from soups and stews to sauces and gravies. It is also a great way to use up leftover chicken bones. By following these tips, you can make a delicious and flavorful chicken stock that will enhance the flavor of your favorite dishes.