Are you ready to level up your cooking game? Chicken stock is like the superhero of the kitchen—it boosts flavor and makes everything better! From the classic homemade version that simmers for hours to the quick and easy Instant Pot style, there's a recipe for everyone. Plus, you can even roast those bones for a rich, caramelized twist. Stick around, and I'll share the five best chicken stock recipes that'll have you cooking like a pro!
Classic Homemade Chicken Stock
Ingredients:
- 1 whole chicken (about 3-4 pounds), cut into pieces
- 2 tablespoons olive oil
- 2 large onions, quartered
- 4 carrots, chopped
- 4 celery stalks, chopped
- 10 cloves of garlic, crushed
- 1 bay leaf
- 1 teaspoon black peppercorns
- 1 bunch fresh parsley
- 12 cups cold water
- Salt, to taste
Instructions:
In a large stockpot, heat the olive oil over medium heat and add the chicken pieces, browning them on all sides for about 5-7 minutes.
Add the onions, carrots, celery, garlic, bay leaf, and peppercorns to the pot, stirring to combine.
Pour in the cold water, ensuring the ingredients are submerged.
Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer uncovered for 4-6 hours.
Skim off any foam that rises to the surface occasionally and add salt to taste towards the end of cooking.
Once done, strain the stock through a fine mesh sieve into another pot or bowl, discarding the solids.
Extra Tips:
For an even richer flavor, consider roasting the chicken pieces and vegetables in the oven before adding them to the stockpot.
Feel free to customize the stock by adding other herbs such as thyme or rosemary, or even a splash of vinegar to help extract more nutrients from the chicken bones.
Store the cooled stock in airtight containers in the refrigerator for up to five days, or freeze for longer storage.
Slow Cooker Chicken Stock
Making slow cooker chicken stock is a simple and rewarding process that allows you to extract all the rich flavors and nutrients from leftover chicken bones and vegetables. This method is incredibly convenient, as you can set it and forget it while the slow cooker does all the work for you. The result is a hearty, flavorful stock that can be used as a base for soups, sauces, or risottos, and it's a fantastic way to reduce food waste.
Ingredients:
- 2-3 pounds of chicken bones (rotisserie chicken bones work well)
- 1 onion, quartered
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves of garlic, smashed
- 2-3 bay leaves
- 1 teaspoon black peppercorns
- 1 tablespoon apple cider vinegar
- Water (enough to cover the ingredients)
Cooking Instructions:
Place the chicken bones, onion, carrots, celery, garlic, bay leaves, and peppercorns into the slow cooker.
Add the apple cider vinegar, which helps to extract minerals from the bones, and fill the slow cooker with enough water to cover the ingredients completely.
Set the slow cooker to low and let it cook for 12 to 24 hours, allowing the flavors to meld and the stock to develop a rich taste.
Once done, strain the stock through a fine-mesh sieve into a large pot or bowl, discarding the solids.
Extra Tips:
For a deeper flavor, you can roast the chicken bones and vegetables in the oven at 400°F (200°C) for about 30 minutes before adding them to the slow cooker.
Additionally, feel free to customize the stock by adding herbs like thyme or parsley, or even a splash of soy sauce for added depth.
Store your finished stock in airtight containers in the refrigerator for up to a week or freeze it in ice cube trays for easy use in future recipes.
Instant Pot Chicken Stock
Making chicken stock in an Instant Pot is a quick and efficient way to create a flavorful base for soups, stews, and sauces. With the pressure cooking feature, you can extract the rich flavors from the chicken bones and vegetables in a fraction of the time it would take using traditional methods.
This recipe is simple and allows for flexibility in the ingredients; feel free to customize based on what you have on hand.
Ingredients:
- 2-3 pounds chicken bones (leftover from a roast or raw bones)
- 1 onion, quartered
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, smashed
- 2 bay leaves
- 1 teaspoon black peppercorns
- 1 tablespoon apple cider vinegar
- 10 cups water
- Salt to taste
Instructions:
Start by placing the chicken bones in the Instant Pot, followed by the onion, carrots, celery, garlic, bay leaves, black peppercorns, and apple cider vinegar.
Pour in the water, ensuring that all the ingredients are submerged. Secure the lid on the Instant Pot and set it to the "Soup" or "Manual" setting for 120 minutes on high pressure.
Once the cooking time is complete, allow the pressure to release naturally for about 30 minutes before carefully performing a quick release for any remaining pressure.
Strain the stock through a fine-mesh sieve into a large bowl, discarding the solids, and season with salt to taste.
Extra Tips:
For an even richer flavor, roast the chicken bones in the oven for 30 minutes at 400°F before adding them to the Instant Pot.
You can also add herbs like thyme or parsley for additional depth, and feel free to include any vegetable scraps you have to minimize waste.
Store the cooled stock in airtight containers in the refrigerator for up to a week, or freeze it in ice cube trays for easy portioning in future recipes.
Roasted Chicken Stock
Roasted chicken stock is a rich and flavorful base for soups, sauces, and various dishes. The roasting process improves the depth of flavor, making your stock more aromatic and satisfying. This recipe utilizes leftover chicken bones, vegetables, and aromatic herbs to create a delicious stock that can be used immediately or stored for future use.
Ingredients:
- 3-4 pounds of roasted chicken bones (from a whole roasted chicken)
- 2 medium onions, quartered
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 head of garlic, halved horizontally
- 1-2 bay leaves
- 10-12 whole black peppercorns
- Fresh herbs (such as thyme, parsley, or rosemary)
- Water (enough to cover the ingredients)
- Salt to taste
Instructions:
Preheat your oven to 400°F (200°C). Spread the roasted chicken bones, onions, carrots, celery, and garlic on a large baking sheet.
Roast in the oven for about 30-40 minutes, or until the vegetables are caramelized and the bones are browned. Transfer everything to a large stockpot and add bay leaves, peppercorns, and fresh herbs.
Cover the ingredients with cold water, leaving a few inches of space at the top of the pot. Bring to a boil, then reduce to a simmer, skimming off any foam that rises to the surface.
Let it simmer for at least 4-6 hours (or longer for a richer flavor), adding more water as necessary to keep the bones submerged.
Once done, strain the stock through a fine-mesh sieve, discarding the solids, and season with salt to taste.
Extra Tips:
For an even richer stock, you can roast the bones and vegetables longer until they're deeply caramelized.
Additionally, feel free to experiment with different herbs and spices to customize the flavor profile to your liking. If you have any leftover vegetable scraps, such as onion peels or herb stems, you can add those to improve the stock.
Remember to cool the stock completely before storing it in the refrigerator or freezer, and consider using ice cube trays for convenient portion sizes.
Herb-Infused Chicken Stock
Herb-infused chicken stock is a delightful way to boost your soups, stews, and sauces with added depth of flavor. This aromatic stock is made by simmering chicken bones with a medley of fresh herbs and vegetables, allowing the natural flavors to meld beautifully over time. The result is a rich, fragrant stock that can serve as a base for countless dishes or enjoyed on its own.
Ingredients:
- 2 pounds chicken bones (backs, necks, or carcasses)
- 1 large onion, quartered
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 garlic cloves, smashed
- 1 bay leaf
- 1 teaspoon black peppercorns
- 1 bunch fresh parsley
- 1 bunch fresh thyme
- 10 cups cold water
- Salt to taste
In a large stockpot, combine the chicken bones, onion, carrots, celery, garlic, bay leaf, and black peppercorns. Add the cold water and bring the mixture to a boil over medium-high heat.
Once boiling, reduce the heat to low and skim off any foam that rises to the surface. Add the fresh parsley and thyme, cover the pot partially, and let it simmer for at least 4 hours, or longer for a richer flavor.
Once done, strain the stock through a fine mesh sieve, discarding the solids. Season with salt to taste and allow to cool before storing in airtight containers.
When making herb-infused chicken stock, feel free to customize the herbs and vegetables based on your preferences or what you have on hand.
Adding ingredients such as leeks, mushrooms, or even a splash of white wine can amplify the flavor profile. Remember to use cold water, as it helps to extract the flavors from the ingredients more effectively.
Finally, for storage, it's best to keep the stock in the refrigerator for up to a week or freeze it in portions for later use.