Easy Homemade Chicken Stock

5 from 1 vote

Make your own chicken stock or bone broth in four easy steps it's a simple and inexpensive way to add flavor and nutrients to your favorite dishes.

Prep Time15

Cook Time4

Total Time4 10

Course: Soups

Cuisine: American

Servings: servings

Calories: 148kcal

Author: Jami Boys

Equipment

1 6 to 12 quart stockpot, depending on the amount to make
1 large strainer/colander
containers for freezing

Ingredients

3 to 4 pounds frozen chicken backs, bones, wing tips, etc. or bones from one whole chicken*
2 cups vegetable scraps: carrots celery, onions, parsley
2 tablespoons apple cider vinegar**
12 cups cold water
Optional: 1 tablespoon peppercorns, 2-4 cloves garlic, other herbs like bay leaf, etc.

Instructions

Add all the bones, vegetable scraps and apple cider vinegar to a large stockpot with any other ingredients you'l like to add.
Cover with cold water, add the lid and bring to a roiling boil.
Reduce heat and simmer on low (with lid on) as long as you can - at least 3-4 hours (morning to evening is the best).
Set a container in the sink, put a colander over the top and pour the contents of the pot through, straining out the solids and liquid. (Discard the solids or pull off meat if there is any.)
Transfer the stock to freezer containers, let cool a bit and then seal, label and freeze. Use within a year.
Alternately, you can pour it all into a large stock pot and store it in the refrigerator for a day to be able to skim the fat and then transfer into containers - or make a soup with the stock right in the pot.

Notes

*Or use 3-4 pounds bones from any animal: beef, turkey, or pork to make the corresponding broth.

**Technically this is optional, too, but it's important to help draw out the gelatin and other nutrients from the bones, so I'm encouraging you to always use it.

Nutrition