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.
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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)
If you only have the bones from one chicken, do you do half for all the rest of the ingredients? Ie. Just 5 cups of water? And then do I cook it in the instant pot for the same amount of time?
Hi Shirl, I have done this stock with the bones of just one chicken and kept everything else the same. It’s not quite as concentrated in chicken flavor but still works great. You can cut down the rest but it works to keep everything else the same, just using less chicken bones.
I would like to make the broth in the instant pot, but I don’t want to wait overnight to use it in the soup. Can I just put the broth in the freezer after the broth comes to room temperature so I can skim the fat after a couple hours? Or is there another reason need to leave in the fridge overnight?
Hi Connie, we mentioned in the recipe we leave it overnight if it needs more boiling the next day. Here’s what one of our readers wrote “I do this Jules! I have a heavy pot and it will still be pretty hot in the morning! I also leave it on overnight sometimes, but that’s probably not the best thing to do unless it’s in a slow cooker.Oh, I just had the best idea. I am going to start it in the crockpot with the bones only overnight, then transfer to a pot and add the veg and aromatics in the morning to simmer all day tomorrow” I hope that helps.
Hey Natasha!!! Long time, no chat! I was just searching my email for an old recipe, BBQ Beef Nachos, that I lost but knew I sent you. So I decided to drop into your blog and woohoo you got an instapot recipe for chicken broth! Ain’t it da bomb?! So much better than canned – rich, gelatinous and beautiful mouth feel. I don’t have an instapot, but I use a pressure cooker, probably about the same result. My secrect ingredient for chicken broth – a small pinch of saffron threads (I know, EXPENSIVE, right?). Take care!
Thank you so much for sharing that with me, Greg!
Can this be canned like normal chicken broth once it is strained of all fats/solids
Hi Renee, You can store in the fridge for 3-5 days or transfer to freezer-safe containers and freeze up to 3 months (if freezing, leave space in containers for expansion).
I freeze in small 1 cup bowls and after frozen I take out and put in zip bags and label 1 cup chicken bone broth and have as needed
Thank you so much for sharing that with me.
Does it matter that broth gets cloudy? and Why?
Hi Eleonora, cloudy broth is usually due to keeping it covered for too long. It doesn’t affect the taste or quality of the broth, just the look.
I have been making my own bone broth for years. But I always do it on the stovetop and add everything at once. I find if it simmers too long the onion and the other veg can become overpowering and bitter. I never thought to not add them until later! I will be doing this with the batch I am about to begin! Looking forward to having the bones simmer a lot longer, and getting every bit of goodness out.
I hope you love it! Thank you for sharing that with me!
I came back to say that this is absolutely the best method for making bone broth! Before, I would not want to simmer it too long, as I always seemed to get a bitter taste from the veg, or an overpowering onion taste. But then you can’t simmer it long enough to get all the goodness out of those bones!
I have been doing smaller batches in the slow cooker- roasted bones and any meat scraps overnight, then add some celery, bay leaf, carrot, herbs, etc in the morning and by lunch it is ready. I am having a nice mug of some right now!
I’m so happy you enjoyed that. Thank you for sharing that with us!
Looking forward to making this broth on the stovetop! In the recipe you state that you can turn the heat off overnight if needed and continue simmering the following day. Would you need to put the pot in the refrigerator overnight? Or is it all right to leave out until morning?
Hi Jules, yes that will work, just keep it covered and then return to a light boil the following day before continue to simmer.
I do this Jules! I have a heavy pot and it will still be pretty hot in the morning! I also leave it on overnight sometimes, but that’s probably not the best thing to do unless it’s in a slow cooker.
Oh, I just had the best idea. I am going to start it in the crockpot with the bones only overnight, then transfer to a pot and add the veg and aromatics in the morning to simmer all day tomorrow.
Thank you so much! I’ve made this a few times and it’s delicious!
I’m so glad you enjoyed it!
Hi! Just curious, is there no need for skimming the impurities off in the slow cooker method? Thanks!
Hi Andrew! This makes such a quick flavourful clear stock without all the skimming.
But I just don’t understand what happens to all the scum that you normally skim off. We use chicken feet and they produce a lot of scum… Where does it go in the Instant Pot?
That is a great question and I’m not sure what it is about pressure cooking that allows skipping that step while maintaining a clear broth. If anyone else has insights into this, please let us know.
Clear vs cloudy stock. Obviously it could be just floating bits of food or coagulated proteins and pouring it through a folded cheesecloth would get rid of it. But true cloudiness that never settles is caused by boiling at 212F for an extended period of time. Simmering at 180-200F will keep the stock clear.
A slow cooker will just boil a little around the edge. An instapot or pressure cooker prevents boiling above 212F because it is under pressure. So it’s probably dissolved bone tissue caused by the bubble formation with the bones in contact with the bottom of the pot that clouds up the broth. An expanding steamer basket under the bones might help if controlling the pot at a simmer temp range is not possible.
This was my first instant pot recipe! Bought one yesterday and immediately busted it out and made this chicken broth. I used backs, necks, and feet. Soooo good! Thank you!
You’re welcome! I’m so happy you enjoyed it, Rebecca! Thank you for sharing your great review!
Your recipe makes 8 cups. How much is a serving size so I can calculate my carb intake.
Hi Gen, most liquid serving sizes are assumed in cups, this recipe makes 8. 🙂
Making this for the first time, I had to leave out the ACV due to a dietary restriction. Would you recommend adding anything as an acid, like tomato paste? Also I was thinking of adding some fresh rosemary and thyme. Do you find those flavors are to strong for this stock?
Hi Casey, I haven’t tested that without ACV since it is needed to leach the minerals out of the bones. The only substitute I can think of would be lemon. If you experiment, let me know how you liked the recipe.
Hi Natasha, can I use 2.5 lbs of chicken drumsticks? They are raw.
Thanks.
Hi Galina, I also heard that about chicken legs. but adding wings or bones from drumsticks can definitely help.
Hi Natasha, wonderful site. can the chicken stock be canned after its done?
Thank you, Roger! You can store in the fridge for 3-5 days or transfer to freezer safe containers and freeze up to 3 months (if freezing, leave space in containers for expansion).
Would it work the same (2hrs) in a pressure cooker?
Hi Irina, I imagine so but I haven not tested that to advise. If you experiment please let me know how you like that.
Perfect and simple Great recipe.
I’m so happy you enjoyed that, Karina! Thank you for that wonderful review!
No no no. No garlic in chicken stock ever. Onion yes, bay leaves yes but never garlic. Much too dominant a flavour in stock.
Hi Linda, it is very mild and subtle with the cooking time required in any of these methods, but you can omit it if you prefer.
I always add garlic to my broth
Hi Natasha! Love your blog! Made beef plov in ip and it was absolutely delicious! Question about this recipe: have you tried making holodetz in ip? Really would love to try. Also, why do you set on soup/broth for 2 hrs? Mine gives an option for 4hrs to make it a broth. Thank you!
Hi Aliya, we have not tried that! I’m curious now if that would work!
Love your recipes. Do you have to clarify the soup? My mother-in-law would always clarify her soup, but the process always seemed too tedious. She clarified with egg shells I think.
Hi Karen, we did not clarify this one 🙂
Re:chicken bone broth. Do you save the meat from the legs, thighs, wings & breasts, before making the bone broth with those bones as well as the neck & back/breast bone that still has meat attached? You say “discard solids” without mentioning salvaged meat.
Hi Carole, If you used a whole chicken and have leftover meat you can use that to top a salad or even use it in a soup.
Accidentally didn’t read and added the onion and carrot from the start. Will it still be ok??
Hi Emily, yes that is totally still ok 🙂 They just get super soft but that’s ok.
Hi Carole, if needing chicken for say a salad or soup, cook the chicken, then you have the chicken to use and the broth, once you have all the meat stripped off the bones, now you can make a chicken stock with the bones. It is a win win win recipe 🙂
I am making bone broth for the first time! I just cooked a whole chicken in my Instant Pot. I am going to debone the chicken and use the carcass to make bone broth. I am curious – should I use the chicken broth from just now cooking the chicken as part of the water for the bone broth recipe?
Hi Donna, I would totally use any drippings from cooking your whole chicken – it will make for a more flavorful chicken stock.
Hi Donna, say for instance you are cooking a whole chicken with the intent to use the chicken shredded in a recipe, like a chicken salad or a soup, what I do is if I want say 2 quarts of broth, I add 2 quarts and maybe 1 cup more, and add the onion, celery + tops, carrot, and some black peppercorns never hurt. Cook on pressure for 7 minutes, allow natural release, boom, now you have 2 quarts of broth and chicken for a salad, etc.
Thank you for sharing this, Lee!
Let me make a correction. A whole chicken, 20 minutes, for bone in pieces like legs and thighs, 7-8 minutes. After you have stripped off the meat, now you have bones for broth. And just a tip, once the pressure releases, remove the lid and leave the chicken in the pot with the broth until room temp, this will make and even more juicy chicken for you.
Hi Natasha! I’m a big fan of your blog, it’s always open on my tablet. Had a question about this recipe. I used my brand new IP for first time to make this bone broth from a turkey carcass. When my IP reached the pressure, it acted like a humidifier for 1.5 hours making me nervous if that was even normal. After my patience reached its limit I turned it off and looked inside when it let me open the lid. There was at least twice as less liquid comparing to the beginning. The liquid was much darker than it looks in your pictures. It looked overcooked to me. I used the “broth/soup” settings. Do you have an idea what might have gone wrong? Thank you!
Hi Tatiana, it sounds like maybe you didn’t switch the knob at the top to seal the pressure in, especially if you are describing it as a humidifier. There should only be steam coming out of the top momentarily just before it seals. I would highly, highly recommend reading the instruction manual if it is your first time using it – also to make sure you are using it safely since the pressure cooker can be a dangerous tool if not used correctly.
Thanks for getting back to me, Natasha! We had gone through the manual several times, and the knob was in the right position… We even cancelled and restarted the program after my husband checked all the knobs… At least, now I know that it should not be like that! Anyways… Thank you for your amazing recipes and entertaining posts! Please keep them coming!
I hope you can figure that out soon, Tatiana!