How to Make Chicken Stock at Home
Chicken stock is an excellent way to elevate homemade soups, sauces, and stews, adding rich flavors and nutritional value to your dishes. Making chicken stock at home is simple and requires only basic ingredients and some cooking time. The process also fills your kitchen with an irresistible aroma.
I prefer to keep my chicken stock neutral, adding no extra flavors except for the natural taste of chicken. This allows me to tailor the stock to the specific recipe I’m preparing later.
What Parts of the Chicken to Use
You can use any part of the chicken to make stock—whether it’s a mix of different parts or just one type. For example:
- Leg quarters (drumsticks and thighs)
- Wings and necks
- Breastbones and backbones
For a richer flavor, my personal favorite is using chicken necks and breastbones.
Ingredients for Chicken Stock
- Chicken
- Water
Proportions:
You can adjust the amount of chicken and water as you like. The more chicken you use, the richer the flavor.
Steps to Prepare Chicken Stock
- Preparation:
- Washing the chicken is optional; I usually skip this step unless necessary.
- If using frozen chicken, defrost it in the refrigerator overnight. However, I’ve also successfully made stock by adding frozen chicken straight to the pot with water.
- Boiling and Skimming the Foam:
- Place the chicken in a large pot, cover with water, and heat over medium-high heat.
- As the water heats, foam will rise to the surface. Allow it to accumulate slightly before skimming it off with a spoon or small strainer. Removing as much foam as possible before boiling will result in a clearer stock.
- Cooking:
- Let the stock simmer at a steady, gentle boil over medium-high heat.
- You can cook it with or without a lid. If cooking uncovered, the liquid will reduce more, intensifying the flavors.
- If the liquid reduces too much, you can add more water. When adding water, bring the stock back to a boil before continuing.
- Straining:
- Allow the stock to cool slightly, then strain it to remove bones and chicken remnants.
Tips for Perfect Chicken Stock
- Cooking Time:
- The cooking time depends on factors like the size of the pot and the amount of chicken or water. For the stock that will continue cooking later in a soup, I simmer it for about an hour. For deeper flavors, simmer it for several hours—or more on low heat! Just remember to keep adding water as needed.
- Using Frozen Chicken:
- If starting with frozen chicken, heat the water slowly to allow the chicken to defrost gradually. This will release foam more effectively. Rapid boiling might trap foam and impurities, making them harder to remove.
- Chicken Meat:
- For stock made with meaty cuts, you can save the cooked meat after straining to add to your final soup or stew.
How to Store Chicken Stock
- In the Refrigerator:
Store the stock in an airtight container for up to 4 days. - In the Freezer:
- Freeze stock in freezer-safe containers or ice cube trays for smaller, ready-to-use portions.
- Defrost by leaving it in the fridge overnight or heating it gently in a pot over low heat.
Pro Tip
Pour stock into ice cube trays to freeze small portions. These are perfect for adding to individual dishes or sauces whenever needed.
Enjoy and happy cooking!