Your comment may need to be approved before it will appear on the site. Thanks for waiting. First time commenting? Please review the Comment Policy.
This only made a half cup of stock! It reduced way too much. Is that normal? The ingredients cost me $20 (generic, cheapest brands), so I get that this is healthier, but $20 for a half a cup of chicken stock?? I’ll just buy store bought from now on :(
Hi Emily, sounds like you simmered at too high of a heat and too much of the liquid evaporated. If you start with 6 quarts of water, you should end up with at least 2 quarts of stock.
Also, stock is something you make mostly with leftover ingredients or cheap ingredients, like a chicken carcass or backs and wings. It shouldn’t cost $20 to make a batch of stock. What I do is save leftover chicken carcasses and things like leek greens and celery tops in the freezer, and when I have enough, pull them out for stock. Or I buy backs and wings which shouldn’t be expensive.
Some points by someone who has made a **lot** of stock:
1. Don’t add salt. It doesn’t help the stock making process and can lead to over-salted dishes
2. Use whole peppercorns not ground pepper
3. Herbs should be a bouquet garnis (bay, parsley stems, thyme and rosemary) for western cookery or ginger, garlic, mushrooms and star anise for Chinese food
4. Strain through a muslin and then clarify by adding a couple of egg whites and shells to the stock. Then strain through a sieve and a muslin again to get a really clear stock that is free from bitter flavours
Could you use part cooked and part raw chicken? Or all one or the other?
Hi Kat, sure! You can easily make stock with a mix of already cooked and raw chicken / chicken bones.
Why, when using method #1, do you simmer partially covered, but in method #2, covered?
Hi Dana, you can simmer uncovered, partially covered, or covered. It sort of depends on how much liquid you have in the pot and how long you intend to simmer the stock. An uncovered pot will lose more water to evaporation as it simmers.
I remove the veggies and purée them and add them back to stock, makes a richer flavor
Why u guys put “Cover with water. Add salt and pepper, about a teaspoon of salt, 1/4 tsp of pepper.” isn’t seasoning the last part??
And i usually dun season the stock 1st … later u continue to make it thicker and concentrated it will be more and more savory …
Hi Benji, it’s only a teaspoon of salt and a 1/4 teaspoon of pepper. It doesn’t matter if you put it in at the beginning or the end. You’ll still have a very lightly salted stock, even when you boil the stock down to concentrate it. You’ll still need to add more salt to it to use it for a recipe.
I usually drop half a lemon in would that replace the vinegar?
Hi, Teri! Emma here, managing editor for Simply Recipes. Yes, I think a half a lemon sounds like a great addition and would work fine in place of the vinegar. Enjoy!
Thanks, Emma! We love the lemon in chicken broth. I even tuck one into the cavity of my roasting chicken along with the veggies and herbs before popping it into the oven. Sometimes I roll it and pierce it all over and other times I cut it in half, depending on the size of the chicken.
Simply Recipes is always my “go to” site and I love Elise’s recipes.
When I dont’ have time to deal with veggies, I just throw a pack of wings in a pot, cover with water, boil and let it simmer for 4 hours. It has a richer chicken taste to me than when cooking with the veggies and I can always add the flavor I need when making soup. What do you think of clarifying the stock with egg whites? I did this and although the broth is clearer, it changed the taste a bit. Any input from chefs out there?
Hi! I never have a problem getting a gel, but the one thing I have had a complaint about is the color. For pork and beef broth, brown is fine, but I have gotten quite an earful from my father anytime he sees my chicken bone broth. Personally, I cannot take hearing another complaint about brown food which I have been trying to improve on. I will admit though it is always a brown or dark color. I have not been roasting my chicken carcass or bones. I usually pile the bones, leftover bits of meat and skin in the crockpot, pour over a ½ cup of apple cider vinegar, fill the pot with onion skins, carrot and celery peelings, season with a few springs of bay leaves, ginger, fresh rosemary, thyme, and parsley, and top it with water. I usually cook the mixture on low for 12-14 hours, since I was told that is an appropriate amount of time for it to develop flavor and be more nutritious. I know it is just an aesthetic flaw, but do you have any suggestions on what I can do to help make the chicken broth more golden but still nutritious? Do I need to try doing this on the stove? Do I need to add the veg and spices later? Any advice or suggestions are welcomed! Thanks so much!
Hi Amy, my guess is that it is the onion skins that are helping to turn your stock a dark color. You also might try one of the stove top approaches I’ve outlined in this article above. You do not need to cook chicken stock for 12 hours. 4 hours at a low simmer is fine. I do understand the reasoning behind adding vinegar (helps to leach the calcium out of the bones) but a half cup to me sounds excessive.
And apple cider vinegar is brown :)
If you’re using yellow onions, it’s definitey the skins making the broth brown. I’ve boiled onions skins in water for a natural hair colorant, so it definitely colors the broth. Try leaving out the skins or using white onions.
I roast chicken backs and parts or use leftover chicken or turkey bones then use a electric instapot style pressure cooker set on chicken/ high temp for an hour then let it naturally depressurize let cool then refrigerate overnight take the grease layer off following day as it will congel on top its easy to remove then warm it back up to liquify and put it into ice cube trays mix 17 ice cubes (1 cup) too 1 or 2 cups water depending on strength you want the best stock on earth
2 tips. Use your spaghetti pot with the insert. Makes for a quick first strain of the solids. Second, freeze your stock in ice cube trays. So easy to add to recipes. Any tomato based sauce gets so much richer with a couple cubes of stock.
Great ideas Patti, thank you for sharing!
So everywhere I’m reading says homemade chicken stock only stays fresh in the fridge for days – maybe a week. I made chicken stock and stored it in the fridge in multiple airtight mason jars and it kept fresh in the fridge for MONTHS. There was no sour smell to it even after 3-4 months – it smelled just as good as when I first jarred it. And we used it in dishes, consumed it, and did not get sick.
Has anyone else stored theirs in the fridge for just as long?
I also store my homemade chicken stock in the frig with about an inch layer of fat on top in a sealed mason jar. It lasts for SEVERAL months this way. I usually use a 10 lb. Bag of frozen hindquarters because I make homemade dog food. That provides me with a lot of fat to top off the jars.
If the jars are airtight and/or sealed by a layer of fat, they should store in any reasonably cool, dark place for at least six months. There’s really no need for refrigeration until they’re opened. I think the guideline you’re referencing is for an opened or uncovered container.
I use the same 10 pound bag of hindquarters. In fact, I’m making stock with some today.
What is your dog food recipe?
I’m new to using chicken stock for various recipes,so at first I bought chicken stock off the shelf. The price was more than a can of good soup, so I followed your recipe(s). I can make 2-4 quarts at a fraction of the cost of the store-bought chicken stock. I always freeze in canning jars. It only takes a 3-5 min in the microwave to thaw.
One should never add salt to a stock weather it be chicken or beef. The reduction prosses increases the salt content. Also you don’t always know what you will be using the stock for and if it will be needing salt in the dish latter or not. One of the desirable things about making stock over purchasing stock for either home or restaurant is to have no sodium in the stock making it more versatile. Always add salt at the end of your final product.
Good advice about the salt. I agree now that you mention it. I don’t see any reason to add salt until the broth is used in a recipe.
I totally agree about not adding the salt to the stock. Even if I’m buying stock I buy the unsalted kind.
I always make homemade chicken stock! The skin and bones of a roast chicken makes a rich stock in half the time than raw chicken! Also I save any veggie scraps (leeks, onion skins, carrot peels etc.) in a bag until it’s full and make veggie stock too!
normally when i roast a whole chicken, i stuff the chicken with half a lemon, onion, and several cloves of garlic. After roasting and taking off all the usable meat, I take all of these and include them in the stock pot. The half of lemon, after it has been inside the roasted chicken, add a little something special to the chicken stock.
I would caution against including lemon or other citrus in the stock! I once did exactly what Alex described and the lemon rind imparted a very bitter flavor to the stock. If you want a lemon flavor, you can add lemon juice, as in Avgolemono soup. Just don’t include the rind!
Thank you for sharing recipe, I finished stock and tried to mix it with noodle, very delicious for dinner
What can I add to the finished stock to make nice gravy ?
Melt 2-4 tbsp butter in a pan and then add about 1/4 – 1/2 cup flour. Stir as it becomes pasty. Add 2 cups chicken broth while stirring constantly. I start with 1/4 cup flour and add more after I add the broth to get the consistency that I want. Good luck.
For me, chicken broth, vegetable broth and potato water are secret weapons that are always stashed away in the fridge or freezer.
Here’s a quick recipe you need no recipe for. It’s easy to remember.
1 cup water
1 cup chicken broth
1 cup rice
Salt to taste
That’s a great side dish by itself but you can also let your creative juices flow by adding chopped green onions, mushrooms or whatever. I like short grain sushi rice but will also sometimes endure texmati’s 45 minute cooking time.
For Asian cooking, use short grain rice, not the American long grain, and always put the rice on the side. Never put your entrée on top of the rice.
If you need to “wake up” leftover rice, chicken broth is great for adding a little extra moisture.
I usually cook two brined roasters at a time. You can sometimes find them up to 9 pounds! I bake them in the oven as normal and remove all the usable meat. Everything else goes back into the same roasting pan, skin, bones, fat and other scrap meat. I fill the roaster with water, bring to a boil and then reduce to a slow simmer. Let that play out for several hours. Add salt, if you like, later. Don’t get the salt “just right” when you start. As the broth reduces, the salt will become more concentrated. Also add pepper, if you like, at the end. The long simmer will take a lot of the edge off the pepper. You may have noticed that a lot of chefs use a 2 to 1 ratio of salt to pepper. The real rule is taste, taste, taste. Taste as you go so you know if things are going off track.
You can add a mirepoix as stated in the recipe but you can make plain broth and add the mirepoix when you go to use the broth. You might not want that flavor. It depends on what you will use the broth for.
Mirepoix is 50% onion, 25% carrot and 25% celery along with a spice sachet…whatever spices you wish to include.
At the end of the simmer, strain out all the bones and other “stuff” so you end up with a more or less clear broth. The simmer can be a couple hours or several.
Now you can add salt if you want to. If you used brined chickens, you may already notice salt without adding any extra. Taste first, add a little salt, taste again.
I divvy the broth out to quart size freezer containers. The broth will expand a little in the freezer and may push the cap off. When the broth if cold or frozen, it’s easy to lift off the fat layer, if you so desire. Saturated fat, the bad kind, turns opaque when cold.