How to Make Chicken Stock Like a Pro

Making your own chicken stock from scratch is insanely satisfying—and totally worth it. Sure, it's easy enough to buy a box or can of stock at the store (we do it all the time!), but once you learn how to make chicken stock at home, you'll definitely taste the difference. The pure, rich flavor of homemade stock can't be beat, and the time it takes to make it is mostly hands off. Lots of recipes call for chicken stock: You can use it as the foundation for soups, sauces, gravies, and risotto, and we love it as a cooking liquid for grains and steamed vegetables too. 

Chicken stock can be made with leftover roasted chicken bones or chicken legs and wings, so it’s a great way to use up what you've got. We especially love making stock after a roast chicken dinner: Just remove the meat, then simmer the carcass and bones in a pot with water, vegetables, and aromatics to really bring out the flavor (or use a slow cooker like Ree does!). The resulting stock is fortified with iron, collagen, and vitamins that come from the marrow of the chicken bones. If you're used to just throwing that carcass away, it's time for a crash course on how to make chicken stock!

Is chicken stock the same as chicken broth?

No, although they can be used interchangeably in most recipes. The main difference is that stock is made from simmering chicken bones over a long period of time to extract the flavors, while broth is made with the meat. Stock is generally darker in color and deeper in flavor than broth.

How long does chicken stock take to make?

The key to a great chicken stock is time. The longer the stock simmers, the more flavor you’ll extract from the bones. Plan on two to four hours of cooking time on the stovetop or about 10 hours in a slow cooker, then allow some time for the stock to cool before you store it.

What goes in the pot to flavor chicken stock?

Traditional stock calls for mirepoix (carrots, onions, and celery), plus aromatics like fresh or dried herbs. Once you know how to make chicken stock, you can customize it with whatever you like. We always keep a bag of veggie scraps and herb stems in a resealable bag in the freezer to add to stock!

Do I need any special equipment to make chicken stock?

You'll need a large pot or slow cooker, plus something to skim off the foam or other impurities from the surface of the stock (a large metal spoon or ladle works great for this). You’ll also want to strain your stock through a fine-mesh sieve or strainer.

Can I freeze chicken stock?

Stock freezes beautifully—it will keep for about three months. Just let the stock cool, then skim off the excess fat from the surface and divide the stock among sturdy resealable plastic bags or jars (don't fill the jars all the way—the liquid will expand as it freezes). You can also pour your stock into muffin cups and freeze until set, then pop out and freeze in a resealable plastic bag—you’ll have perfectly portioned disks.