My Easy Homemade Chicken Stock Recipe
This homemade chicken stock is rich, golden, and packed with flavor and nutrients—thanks to slow-simmered bones, aromatics, and plenty of natural goodness. Perfect for soups, stews, and sipping on its own!
- Prep Time: 15 min
- Refrigerate Time: 6-8 hours
- Cook Time: 6 hours
- Total Time: 14 hours
- Method: Stovetop
Ingredients
- Chicken bones (backbones, wings, carcass, or a mix)
- Chicken feet (adds extra collagen, optional)
- Garlic (whole cloves, unpeeled)
- Onions (quartered, unpeeled)
- Water (enough to cover the bones)
Instructions
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Toss the bones straight into a big stock pot — no need to thaw them first.
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Fill the pot with enough water to fully cover the bones.
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Turn the stove to medium heat and bring the water to a gentle boil.
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As the water heats, grey foam (called scum) will rise to the surface. Skim it off using a fine mesh skimmer to help your stock stay clear and golden.
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Add your aromatics: toss in unpeeled onions and garlic — no need to peel or chop!
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Stir everything together, then lower the heat to medium-low. Cover the pot and let it simmer for 3–6 hours.
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When the stock is done, strain it through a large colander to remove the bigger pieces (like bones and garlic).
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Strain it again using a fine mesh strainer to catch any smaller bits.
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Transfer the strained stock to the fridge for a few hours (or overnight if you’ve got the time).
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Once it’s fully chilled, scrape the hardened fat layer off the top.
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Underneath that layer, you’ll find thick, gelatinous stock — full of collagen and nutrients! Don’t worry, it will thin out beautifully when heated in soups or stews.
Notes
You’ll need a few kitchen tools for the best results:
- Stock pot – A large pot for simmering
- Fine mesh skimmer – To remove impurities for clear stock
- Large colander – For straining bones & veggies
- Large bowls – To hold strained stock
- Fine mesh strainer – To catch tiny particles
