Homemade chicken stock is a healthier alternative to store-bought chicken stock, providing a richer flavour without the extra ingredients it doesn't need. Made with chicken bones, vegetables, and herbs, this homemade chicken stock is perfect for soups, stews, and sauces, delivering wholesome goodness without the sodium overload.
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Why you'll love this recipe
Healthy Alternative. Homemade chicken stock provides all the rich flavour of traditional stock without the extra salt and unnecessary ingredients.
Homemade. Crafted from leftover chicken carcass and off-cuts of vegetables, this stock decreases your waste.
Versatile Use. Homemade chicken broth can be used for anything from my Mediterranean Lemon Chicken Orzo to a Chorizo Lentil Soup, all using the leftovers from a Whole Roast Chicken
Meal Prep Friendly: Easily made in large batches, this homemade stock can be stored and used for multiple meals, making meal prep a breeze.
Ingredients
Chicken carcass. Provides the rich, savoury base for homemade chicken stock, with alternatives including chicken wings or thighs.
Garlic. Adds depth and flavour to the stock, and can be substituted with garlic powder if fresh garlic is unavailable.
Peppercorns. Offer a subtle heat and complexity, with ground black pepper as a suitable alternative.
Onion. Enhances the stock's flavour profile, with shallots or leeks as possible substitutes.
Carrot. Adds natural sweetness and body to the stock, with parsnips or celery as alternative options.
Vinegar. Helps extract minerals from the bones, adding a slight tang to the stock; lemon juice can be used as an alternative.
Bay leaves. Impart a subtle earthy flavor, with thyme or rosemary as potential substitutes.
Fresh oregano leaves. Provide a fragrant herbal note, with dried oregano or fresh basil as alternatives.
Please check the recipe card for full list of ingredients and quantity. See below for substitutions and variations.
How to make homemade chicken stock
- Add ingredients
Add all ingredients to a large pot with 5L of water (I normally fill mine to the absolute top).
- Cook
Begin on a medium-high heat until you start to see bubbles (this will take about 30 minutes). Then decrease to the lowest heat for at least 2 hours.
- Cool & strain
Allow to cool at room temperature for at least 1 hours, then strain and store in the fridge for up to 7 days in an airtight container or in the freezer for 6 months.
Recommended equipment
Recipes that use chicken stock
- Kung Pao Chicken
- Creamy Sundried Tomato and Chicken Pasta
- Mediterranean Lemon Chicken Orzo
- One-Pot Creamy Chicken Cajun Pasta
- Lemon Chicken
- Mexican Chorizo Orzo Pasta with Salsa
- Beef Stroganoff
I hope you enjoy this as much as I do - Love & Pasta, Lauren x
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Recipe
Homemade Chicken Stock
Ingredients
- 1-2 chicken carcass
- 1 head garlic
- Peppercorns whole
- 1 onion halved
- 1 carrot roughly chopped
- 20 ml (1 tbsp) vinegar
- 2 bay leaves
- Handful fresh oregano leaves
- 5 L water
Instructions
- Add all ingredients to a large pot with 5L of water (I normally fill mine to the absolute top).
- Begin on a medium-high heat until you start to see bubbles (this will take about 30 minutes). Then decrease to the lowest possible heat for at least 2 hours.
- Allow to cool at room temperature for at least 1 hours, then strain and store.
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