I always keep a stash of homemade chicken stock in my freezer for making soups, sauces, and even just sipping. Here’s everything you need to know to make it in your slow cooker, a stock pot, or Instant Pot. It smells and tastes amazing with layers of flavor that boost any recipe – you’ll never want store-bought again.
This post may contain affiliate links. Read my disclosure policy.
Homemade Chicken Stock Recipe
Chicken stock is a pantry staple used in so many different ways, from deglazing a pan to making Chicken Noodle Soup. It gives an incredible richness to any recipe. I also love to ladle it into a mug, sprinkle it with salt and pepper, and just drink it hot like tea. It’s so soothing. It makes me happy that my kids love to sip their bone broth the same way – it’s just so tasty!
Stock is made by cooking animal bones, extracting the bones’ nutrients and flavor into the liquid (also why it’s called chicken bone broth). It’s incredibly easy to make, and you can make bone broth from any animal bones, from Turkey Stock to beef stock, fish stock, and even veal stock.
Chicken Stock vs Chicken Broth?
You can use them interchangeably, but there is a difference between chicken stock and chicken broth. Chicken Stock is made by simmering animal bones for a long period to extract marrow and add layers of flavor. It’s richer and thicker because it contains more gelatin from the bones. Chicken broth is flavored with meat, simmers for a shorter time, and usually contains more salt.
Ingredients for Chicken Stock
Regardless of what method you choose, you’ll need the same ingredients, with varying amounts of water.
- Chicken Bones – 3-5 lbs of leftover chicken bones and skin – wings, drumsticks, even feet, or carcasses (see How to Cut a Whole Chicken). If using raw bones, be sure to roast them first for a richer flavor (directions below).
- Apple cider vinegar – helps break down the bone to release nutrients. Use white vinegar or even lemon juice in a pinch.
- Seasoning – garlic, salt, and bay leaf
- Mirepoix (Vegetables) – onion, celery, and carrots – I add the celery leaves for more flavor. Some people leave the onion skins, but I like to peel the onions so the stock doesn’t get too dark. You can peel or scrub the carrots before adding them.
- Filtered water – careful to use the right amount for the chicken stock method you choose.
Pro Tip:
I always keep a Ziploc labeled “stock” in my freezer where I keep scraps and bones until I’m ready to make chicken stock.
Roasted Bones = Flavor
Start here for all methods! If bones are from a cooked chicken, skip this roasting step. If using a whole raw chicken, watch this tutorial on How to Cut a Whole Chicken.
- Roast – Arrange raw bones on a lined baking sheet. Roast at 400˚F for 20 minutes, and then add the bones and pan juices to your pot to enhance the stock’s flavor. Flavor Tip: Pour hot water over the baking pan to deglaze it, then add it to the stock to extract all the extra flavor from the pan.
Method 1: Stovetop Chicken Stock
Stovetop chicken stock is best if you want to make a double batch in a large stock pot; otherwise, it requires the most babysitting (from 6 hours or up to 15 hours for a marrow-rich bone broth)!
- Add the bones, water, vinegar and salt to an 8-quart stock pot, and bring to a boil. Skim foam and impurities off the top, reduce the heat, cover, and simmer for at least 4 hours.
- Add the vegetables, garlic, and bay leaf, and simmer for another 2-11 hours, being careful not to boil, which can make the broth cloudy. Add more water as needed since it evaporates.
Method 2: Slow Cooker Chicken Stock
This is the easy set it and forget it slow cooker method (10-15 hours on low)! Start with warm or hot water to jump-start the process.
- Add bones, 12 cups of warm water, vinegar, and salt to a 6-quart slow cooker, and cook on low for 10-15 hours.
- Halfway through, add veggies, garlic, and bay leaf, and finish the timer.
(Favorite Method) Instant Pot Chicken Bone Broth
The pressure cooker is the fastest way to make chicken stock (just 2 hours), and to be honest, the Instant Pot is my favorite method because it has the richest flavor and the clearest broth.
- Place all the ingredients into a 6-Qt Instant Pot or 8 Qt Instant Pot and add water up to the max fill line.
- Select the soup/broth setting or cook on manual high pressure for 2 hours, and then wait 30 minutes to naturally depressurize then carefully release pressure.
How to Know When Chicken Stock is Done?
The timing depends on what you are after and the cooking method you select. For a marrow-rich chicken bone broth, cook until you can easily break a chicken bone in half – that’s how you know the marrow nutrients are released into your stock.
How to Strain Chicken Stock
Strain through a fine-mesh strainer and discard the solids. Cool to room temperature, then cover and refrigerate. Once thickened the following day, scrape the fat off the top and continue to store in the fridge or freezer.
Storing Chicken Broth
Each recipe makes about 8 cups of broth, so you can easily have stock on hand.
- To Refrigerate: store for up to 1 week in the refrigerator
- Freezing: pour into freezer-safe containers and freeze up to 3 months (be sure to leave room for expansion)
- Reheating: homemade stock thickens after refrigeration, which is totally normal, but turns to liquid when heated. Use frozen or thaw in the fridge overnight. Be sure to heat it to a rolling boil before consuming.
Homemade chicken stock adds so much flavor to every dish! It’s rich and layered, boosting everything from pasta dishes to soups, and the nutritional benefits make this recipe a must-try.
Chicken Stock
Ingredients
- 3-5 lbs leftover chicken bones and skin, from 1 large chicken (or from 2 rotisserie chickens)
- 1 Tbsp cider vinegar
- 1 tsp salt
- 1 medium onion, peeled and halved
- 2 celery ribs, cut into thirds, leaves attached
- 2 carrots, peeled & halved
- 2 smashed garlic cloves
- 1 bay leaf, optional, but nice
- Filtered Water, Stock Pot: 16 c., 6Qt Slow Cooker: 12 c., 6-8Qt Instant Pot: 10-12 c.
Instructions
Roast Raw Bones (for all methods):
- Roast – (Note: If using bones from a cooked rotisserie chicken, skip this step). Place bones on a lined rimmed baking sheet and roast at 400˚F for 20 minutes.
Stovetop Method (6-15 hours simmering):
- Add – Place roasted bones and any accumulated pan juices into your 8 qt stock pot. Add 16 cups (or 4 Qts) of filtered water along with 1 Tbsp cider vinegar and 1 tsp salt. Bring to a boil, then reduce the heat to a simmer. Skim off impurities that rise to the top. Cover and simmer on low heat 4 hrs.
- Add Vegetables – Add onion, celery, carrots, 2 smashed garlic cloves, and 1 bay leaf, and continue cooking on a low simmer another 2-11 hours, depending on how marrow-rich you want your broth. Be careful not to bring it to a hard boil, or the broth will look foggy.
Slow Cooker Method (10-15 hours on low):
- Add roasted bones and any accumulated pan juices into the 6-quart Slow Cooker. Add 12 cups of warm or hot water along with 1 Tbsp cider vinegar and 1 tsp salt. Set to low heat for 10-15 hrs.
- Halfway through cooking on low heat, add onion, celery, carrots, 2 smashed garlic cloves, and 1 bay leaf and continue cooking on low. You can let it go longer if needed overnight and strain the next day.
Instant Pot Method (2 hours pressure-cooked):
- Add roasted bones and accumulated pan juices into a 6-quart or 8-quart Instant Pot. Add onion, celery, carrots, garlic, bay leaf, 1 Tbsp cider vinegar, and 1 tsp salt. Add water or until you reach the max fill line in the pot.
- Cook on high pressure for 2 hours. It will warm up, then cook on high pressure for 2 hours. When cooking is complete, wait 30 min to naturally depressurize, then release pressure (use an oven mitt for safety in case it sputters).
How to Strain Chicken Stock:
- Strain through a fine mesh sieve into a second pot, extracting as much liquid as possible. Discard solids. Cool the strained stock to room temperature, then cover and refrigerate. The following day, it will thicken, and you can scrape the fat off the top (see storage instructions below).
Notes
- Refrigerate – Store the stock in the refrigerator for up to 1 week. It can thicken in the fridge, but it will liquidify once heated.
- To freeze – divide the stock into freezer-safe containers, leaving room for expansion. Store frozen for up to 3 months.
- To use – thaw in the fridge overnight, or use from frozen. Be sure to heat to a rolling boil before consuming.
Nutrition Per Serving
Filed Under
So MANY Ways to Use Chicken Stock
You will really taste the difference in your cooking when you use homemade chicken stock. Try it out in these recipes:
- Chicken and Rice Soup
- Zuppa Toscana
- Chicken Stir Fry
- Clam Chowder
- Borscht
- Chicken Tetrazzini
- Chicken Marsala
- Parmesan Risotto
- Split Pea Soup
- Creamy Chicken and Rice (1-pot meal)
I use rotisserie chicken and remove the meat and roast bones at 400 for 60-80 mins, then add to stock….makes for super flavorful stock!
Hi! when you turn it off overnight do you put it in the fridge?
Hi there! I have these notes in the recipe ““Cool strained stock to room temperature then cover and refrigerate.”
Is it okay to use the broth right after making it or is it better to let it sit?
Hi Brooke! Yes, you can use it right away.
Hi and thank you! I haven’t tried the recipe yet but it looks great and I’m excited. Two quick questions: If I want to half the recipe on account of only having one chicken, how do I adjust the cooking time (instant pot method)? And, do you reckon it would work well to reduce the stock down and freeze it in smaller batches to save for future use?
Hi there! if you want to half the recipe, you don’t have to change the cooking time since instant pot cooking times are based more on thickness and density than quantity.
Hi there! if you want to half the recipe, you don’t have to change the cooking time since instant pot cooking times are based more on thickness and density than quantity. Hope you enjoy it!
I absolutely love this recipe! I have been making it weekly using leftover rotisserie chicken bones and the slow cooker method. It’s so easy and always turns out super delicious! The only personal tweak I make is adding in some slices of root ginger to give it that extra tummy is goodness and flavour.
I have to ask but do you have a beef bone broth recipe that is your go to? If so I would love to give it a try 🙂 thanks for all the awesome recipes you’ve shared thus far!
Thank you for your fantastic comments and feedback! I don’t have a beef bone broth recipes yet at this time. I currently have chicken broth and turkey broth recipe on my website.
Hi –
What are the grams of protein per serving, please? I don’t see it in the nutrition label.
Hi Mindy, It’s hard to say since it depends on how much is extracted during cooking. Typically homemade chicken stock contains about 5-8 grams of protein per cup. I hope that’s helpful.
This is a great recipe. Made it last month and plan to make it again today. Tweaked it a bit, but mostly followed the instructions. The result was tastier than any bone broth I have purchased and much cheaper!
I’m so happy you enjoyed that. Thank you for sharing that with us, Carole!
Hi Natasha,
Can I use a whole chicken when making this broth instead of just the bones? if so, would i still have to roast it?
thank you!
Hi Victoria! Yes, you could use a whole chicken to make broth. No roasting required.
Is this used as a concentrate or a stock? If I wanted to use it in soup, do I need to use the whole lot or do I use some with some water? Thank you
Hi, Brooke! You can reference my Chicken noodle soup here. We use water in addition to the stock.
I’m gonna try it tomorrow, but I was wondering the protein amount per serving?
Hi Natasia! It’s hard to say since it depends on how much is extracted during cooking. Typically homemade chicken stock contains about 5-8 grams of protein per cup. I hope that’s helpful.
Is it okay to leave the fat from in the broth instead of straining? I know it will make it cloudy, but I’d rather have the fat still in the stock. Is it going to mess up the taste of the broth if I leave it?
Hi Kathryn, we prefer it with out it, but it may work. Like you sid it will make it cloudy and the fat could settle in one spot.
If I turn it off to continue to the next day, do I leave the broth on the stove over night or put it in the fridge?
Hi Danette, you can’t really put hot broth into a refrigerator. The best thing would be to cover and set it in a cool area like a garage. Ideally, it should be made in one day but even in one day, you would have to let it cool to room temperature before refrigerating. This is why my favorite method is the instant pot – it’s quick and I can make it and even freeze it the same day.
Thanks for the tips! We love your recipes at our house ❤️
Smells divine and tastes so good! I used rotisserie chicken bones, the instant pot method and Souper Cubes to freeze and store it in 1 cup portions. It doesn’t last long!
Thank you so much for this wonderful bone broth recipe. We made this yesterday/today. It is a lovely broth! We really appreciate your thorough instructions. 💜🙏💜
You’re very welcome, Lise!