Nothing compares to a homemade chicken stock recipe. While the simmering process does take a while, it is actually fairly easy.
| Prep Time: | 10 mins |
| Cook Time: | 12 hrs 30 mins |
| Additional Time: | 1 hr |
| Total Time: | 13 hrs 40 mins |
| Servings: | 12 |
| Yield: | 3 quarts |
Ingredients
- 3 pounds chicken necks and backs
- 1 large onion, skin on, sliced into 6 segments
- 2 carrots, cut into chunks
- 1 stalk celery, cut into chunks
- 2 cloves garlic, peeled
- 4 sprigs chopped fresh thyme
- 1 bay leaf
- 3 quarts cold water
Instructions
- Combine chicken, onion, carrots, celery, garlic, thyme, and bay leaf in a large stockpot; pour water into the pot. Bring to a gentle simmer over medium-low heat, being careful not to let the mixture come to a boil. Once simmering, skim off any foam or impurities that accumulate on the surface of the water and reduce the heat to low.
- Gently simmer the mixture on low for 12 hours, skimming off any foam as needed.
- Remove stockpot from heat and let cool for 1 hour.
- Pour stock through a fine strainer and transfer to food-safe containers.
Nutrition Facts
| Calories | 81 kcal |
| Carbohydrate | 2 g |
| Cholesterol | 20 mg |
| Dietary Fiber | 1 g |
| Protein | 7 g |
| Saturated Fat | 1 g |
| Sodium | 36 mg |
| Sugars | 1 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
Chef John has a the unique ability to motivate me to get off my butt!! Great recipe!!!
I freeze chicken, turkey, beef, etc bones in a separate bags. Then slow cook bones for about 24 hours, cool and remove bones. I skim off fat risen to the top and discard. Then label quart freezer bags, fill and freeze flat for better stacking/storing in freezer. I don’t use vegetables or herbs.
I make this stock in my 3L Instant Pot all the time, with necks only – no backs. I wash the necks very well, add the chopped veggies, thyme, bay leaves, peppercorn, paprika (for more color) and sumac (for added flavour), and when I have it, left over stalks from parsley or coriander. Cover with water to the max line. I set the Instant Pot for 1hr on medium pressure and voila. After straining it, I get about 1.5 litres of amazing stock for less money than those famous yet tasteless brands sold at the supermarkets. Thanks Chef John 🙂
When I need a good chicken broth ( example (: for polenta ) and have no chicken available, I too use boxed low sodium broth. I add all the same vegetables, plus any older wilted one, like parsley, turnips or parsnips. . I add two teaspoons of “ better than bouillon “ along with a couple pats of butter ( in place of chicken skin and wings) then herbs de Provence. When done simmering I put it through a strainer, and then again through cheesecloth.
This was so good! I’m not sure what the ketchup did but this was the best broth! I wouldn’t change a thing. Thanks Chef John!
When I first made the broth I was concerned about the ketchup and I could taste it which put me off. But I let the broth sit a couple days before actually making the soup. During that time the flavors developed and it was outstanding. Chef John’s chicken soup also watch top notch!
Love this! Never want to go back to bouillon again!
Best stock I’ve ever made! So Easy.
Good basic, essential recipe. I would only add some black peppercorns, cracked or not (your choice).
Made with leftover Turkey carcass, so I made a bigger batch. I just put about 10 cups of broth in the freezer but it made the house smell so good I had to use some to make some soup right away! Thanks
Pressure canned it! Used one that didnt fit canner and it made the bet chicken gravy!
I made this exactly as the recipe says. It is a thick, rich stock with a beautiful color. I would probably not make it again although it’s simple, 12 hrs on the stove for one qt of stock is not worth it.
Very basic. I use the whole chicken carcass after having a roasted chicken. I didn’t have to go for 12 hours though, only about 5 hours. The flavor is super chickeny.
Made my third batch of stock this week using this delicious recipe! Thank you Chef John and for the chicken soup recipe! This has been my go to recipe for cold winter nights and the cold/flu season.
I used the carcass from the turkey that remained after I de-boned it to make the Chef John’s Boneless Whole Turkey recipe. I simmered it for 10 hours. I then used some of the stock to make Chef John’s Turkey Tom Kha Gai and I froze the rest.
No changes. Full flavor stock. I’ve made 4 times. Instead of fresh chicken I’ve also have used roasted chicken bones. Yummy .
Loved this! I’m a novice to making broths and stocks but making this made me feel like a chef. The recipe yields such a flavorful stock which gives any soup or stew another level of depth to the flavor. I love making extra and freezing the rest to have it on-hand anytime. Also, watch the video of Chef John making this recipe. He give you some extra tips about the process that isn’t in the directions. Also, he’s funny.
I followed the recipe exactly as indicated. The broth tasted really good in the soup, but it was way too much work. I expected the taste to be great, and it was only good. And the ingredients were expensive for the amount of broth it yielded. The broth only made 4 bowls of soup. In the future I will use the soup recipe, but buy store bought broth or stock. I won’t be making this broth recipe again. Four stars for taste, one star for effort and cost equates to a two star overall rating for me.
I like to make it with bones., necks, backs, etc. A trick I learned from my Grandmother, who grew up in the 1930 (depression) is that they would save their egg shells to throw in too. Then add 1-2 Tbsp. apple cider vinegar. The vinegar will extract more minerals from the shells & bones. She also taught me that if you take a bone out and you can’t easily snap it in half, then it’s not done.
GOOD I did this in slow cooker. I used chicken wings. I wish I had put in some parsley and peppercorns. Next time. I made for chicken noodle soup tomorrow.
Makes excellent stock and the wife and I usually use one batch for won ton soup and the rest for other dishes. The only variation is that normally I use dried thyme as I don’t have the fresh handy.