Homemade Chicken Stock Recipe

This was delicious! I had a few pounds of split bone-in breasts that needed to be used and this was exactly what I wanted. I added a clove of garlic and some peppercorns into the mix. When the chicken was cooked through I took it out, pulled the meat off and tossed the bones back in for a little while. The resulting broth is so rich and delicious, it's wonderful! Since I made quite a lot, I'm freezing it in 4-cup increments. Boil some noodles and veggies in it, put the pre-cooked chicken back in and it makes such a yummy soup and it has a "cooked all day" taste, even though you can make it in about 20 minutes.

First off, for your mirepoix you should have 2 parts onion to one part carrots and one part celery. You should never add salt to a stock since this is just supposed to be a base for soups which will be seasoned with salt when cooked. Clove??? A general sachet for chicken (white) stock calls for bay leaves, dried thyme, crushed peppercorns, and parsley stems. Cold water optional???? Never used warm or hot water to start your stock, alway used cold water, you learn that in cooking 101!! And remember, a chicken stock is made with chicken bones only, no meat!! if you are using meat instead of bones then you are making a broth not a stock. If you constantly skim off the impurities that float to the surface while cooking, there is no need for this egg technique to clarify your broth. Also, for the mirepoix, 1 inch chunks is a little too big for chicken stock, you normally use 1 inch piece of mirepoix when making a dark stock like veal stock which is cooked for about 20 hours, for chicken (white stock) you should cut your mirepoix no larger than 1/2 inch to impart more flavor into your stock. Also, you could also cook the stock longer than the suggested time, doing so will draw out more flavor from the bones and mirepoix. If you want to make dark chicken stock, simply bake the bones until browned on both sides and carmelize the mirepoix (not the celery, since its mostly water and will stop the carmelization process) before adding to stockpot. Hope this helps!!

This is fantastic. I combined this recipe with a soup recipe I had (b/c I was too lazy to make stock and THEN soup) and made the following changes: no cloves, salted to taste (with kosher salt), didn't clarify, doubled the recipe, used 5 carrots, 5 big potatoes, 4 bay leaves, a chicken carcass (I removed the legs and breasts for another recipe), 2 wings, 2 breasts, and two parsnips (1 big, 1 small). I added the potatoes (cut in .75-1 inch chunks) after simmering the soup for 1 hour. They were done after 20-30 minutes of simmering. Then I flaked any meat off the bones, returned the meat to the soup, and discarded the bones. This makes a fabulous soup. I'll definitely repeat it and probably try adding egg noodles next time.

I use this recipe often. I make it with a whole chicken instead of parts and use the cooked meat in other recipes. I double the ingredients (omitting the salt) and use enough water to cover the chicken by an inch or so in an 8 quart stockpot. Once cool, I freeze in individual containers. Well worth the effort!

Yummy!!! This is so much better than canned and well worth the effort. My additions: Italian parsley which I grow, black pepper, 2 bay leaves. I used a pkg. of leg quarters; removed the chicken after 30 min so it wouldn't dry out, also the vegetables; returned the bones to the pot for about 45 min. I didn't do the clarifying part, may try that next time. Then made Tortellini Soup.

This turned out amazing!! I used some frozen chicken carcasses, added bayleaf, garlic, and some peppercorns, simmered for several hours...strained...refrigerated....once cooled..skimmed fat...and froze in ice cube trays (4 full cubes = 1/4 cup {approx}) keep in freezer bag ready to use....soooo much better than store bought!! UPDATE...I have found that roasting the carcass along with the vegetables and onions adds another level of flavor to the stock.

Rich, incredible flavor. I used the giblets, back, neck, and leftover bits after I cut up a chicken. I strained it but didn't clarify it. Froze it for later use.

I made this using two large chicken breasts (bone-in, skin on) and without cloves. I had a can of chicken broth so threw that in as well. I did not clarify it either. I took everything out of the pot to boil some noodles then added it all back in. It was delicious.

This sounds exactly like my own chicken stock recipe except for the cloves. I use whole allspice. In addition, I add garlic cloves or dried minced garlic for extra flavor and cook it longer to make a nice rich stock.

I tripled the recipe and instead of cloves, I used 9 garlic cloves, basically a whole bulb of garlic. I added 9 peppercorns, 2 bay leaves and a bunch of fresh parsley including the stems and doubled the salt. Wow, this was so clever and easy to make. While I was making this I baked some fresh Sweet Potatoes. MMMM *** I will use this recipe all the time*** UPDATE: I used this stock in Mama Mandola's Spicy Chicken Soup that had called for water and wow it made the soup 100% better, (I also added Chili Powder, red pepper flakes and other spices to that recipe)! Again, thank you for posting this easy and yummy stock recipe!

10 stars for me...my first pot of homemade stock and it was amazing....I used the carcass from a 7ilb roaster that I made "Sticky Rotis. Chicken" from this site (so there were lots of spices still attached to it. I also omitted the cloves and did not do the egg trick. I did add 3 cloves of garlic which I just smashed and threw in, 2 bay leaves and some dry thyme leaves. Dark, rich and so delicious....made a wonderful chicken soup with this and froze the rest of the stock. Thanks!

The written directions do not adjust the required water for 2X and 4X recipes.

Everyone at home loved it.

Good. Less clove next time. Also added bag Leaf onion powder garlic powder garlic salt.

Needed to use up some chicken legs I had defrosted in order to make room in the freezer. This was perfect. It’s back in the freezer now as stock. Will use it for next week for Thanksgiving fixings.

Made this recipe for my family without any changes except I used ground cloves since that's what I had on hand and everyone from my 2 year to my grandma was fighting over the last bowl. I have made stock before but this put the others to shame. My mother couldn't wait for the noodles to be added. It was gone in minutes!

It would be helpful if you gave how many servings a recipe makes so we can figure out how big a "serving" is. Haven't made it yet but it sounds good.

It might have been the white onions I used, but the stock turned out extremely sweet, which is a little disconcerting for a soup base! I added extra salt, a little black pepper, and some powdered garlic (oh the shame). I also threw in the bones from a rotisserie chicken to give it a little heft.

Simple and easy.

This recipe is directly out the Better Homes and Gardens "New Cook Book." My edition is Dom 1986 that was passed down to me from my mom. How can you go wrong with BH&G?! Traditional and delicious.