Making soup tonight? This time how about using a chicken stock instead of a chicken broth ? Chicken stock is chicken broths older brother and is more full bodied and has more flavour! A chicken broth is made by simmering a chicken in water along with some vegetables, herbs and spices whereas a chicken stock is made by simmering chicken carcasses in water along with the same ingredients. The bones provide a ton of extra flavour and chicken stock is perfect for a tasty chicken noodle soup where a strong chicken flavour is required! Just like chicken broth, chicken stock is super easy to make, requiring only a few minutes of active time and the rest is just unattended simmering. Making your own chicken stock is a great way to get further use from your chickens so save the carcass from your roast chicken dinner in the freezer for the next chicken stock!
Homemade chicken bone broth is the best!
Easy Homemade Chicken Stock
Easy homemade chicken stock that is healthy, full of flavour and perfect for any soup!
ingredients
- 1-3 chicken carcasses
- 1 onion, coarsely chopped
- 2 carrots, coarsely chopped
- 2 stalks celery, coarsely chopped
- 2 cloves garlic, smashed
- 6 sprigs parsley
- 1 sprig thyme
- 1/2 teaspoon black peppercorns
- 2 bay leaves
- 1 (2-inch) piece parmesan cheese rind (optional)
- water
directions
- Place everything in a large stock pot, cover with 4 inches of water, bring to a boil, reduce the heat and simmer for 2 hours.
- Strain the solids from the stock and discard them.
- Optionally, let the stock cool in the fridge over night and skim off any fat before using.
Tip: Chicken stock freezes well so you don’t have to use it all when you make it.
Tip: Save chicken carcasses chicken in the freezer for the next time that you make stock.
Chicken Noodle Soup
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Hungarian Mushroom Soup
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Carrot Soup with Dill Pesto
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Risotto
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Chinese Hot and Sour Soup
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Ham and Bean Soup
Black Bean and Roasted Pepper Soup
Ham and Lentil Soup
Sweet Potato and Peanut Soup
Creamy Asparagus Soup with Morel Mushrooms and Ramps
Pumpkin and Black Bean Soup
Thai Chicken Noodle Soup
Ham and Mushroom Sauerkraut Soup
Panang Curried Pumpkin and Prawn Soup
Roasted Broccoli and Cheddar Soup
Ham and Chickpea Soup
Chicken and Sweet Corn Soup
Pumpkin and Shrimp Bisque
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Creamy Cabbage and Double Smoked Bacon Soup
Mushroom Risotto
Creole Split Pea Soup
Porchetta Chowder
Creamy Mushroom and Roasted Cauliflower Soup
Roasted Pumpkin, Pancetta and Sage Soup
Buffalo Chicken Chowder
Hoppin’ John
Lasagna Soup
Roasted Cauliflower and Aged White Cheddar Soup
Ale and Cheddar Soup
Reuben Soup
Shrimp and Roasted Corn Chowder
Beer Mac n Cheese Soup
Pasta e Fagioli Soup (Italian Pasta and Bean Soup)
Cuban Black Beans and Rice (Moros y Cristianos)
Maple and Bourbon Ham and Baked Bean Soup
Shrimp Saltimbocca
Chicken Parmesan Soup
Lemon Chicken Orzo Soup
Venezuelan Black Bean and Chorizo Soup
Creamy Roasted Red Pepper and Spinach Goat Cheese Skillet Chicken
Spinach and Artichoke Skillet Chicken with Sundried Tomatoes
Colombian Chicken and Corn Soup (Ajiaco)
Chicken Fajita Soup
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Chicken Tortellini Soup
Chicken Broth
Beef Stock
Turkey Stock
Vegetable Broth
Shrimp Stock
Ham Broth
Tonkotsu Ramen Broth
Now if you want to take your chicken stock to the next level, add one small peeled parsnip and a small thread of saffron.
Yup… save them bones for soup.
I just started making stock on a regular basis this winter. I have been saving my chicken bones just for that purpose.
I recall someone on the CL message board saying, that making homemade stock gives a kitchen it’s soul. Kind of a cool thought.
I started making my own stock last year and don’t miss buying it at the store. De-boning a raw chicken in the hard part.
Kevin–Great post! I know roasted chicken bones add great flavor to stock, but you can make a really good chicken broth without collecting bones by using raw chicken. Legs, thighs, drumsticks… whatever’s on sale. Plus some carrots, onions, parsnips and whatever extras you can find in the fridge. The process is pretty much the same otherwise. Even though you cook a lot of flavor out of the chicken, you also have some chicken to tear up and add to soup made with the broth.
And something I learned from Katie over at Thyme for Cooking [I think that’s where I read it, anyway] is the difference between stock and broth: Stock uses bones, broth uses meat.
Thanks for the stock vs broth tip! I will have to try making a broth.
i have always wanted to try making my own stock! kudos to you for finally doing it!
I started making my own stock several months back, and I really miss it when I'm out! Have you tried Hyacinth's Chicken Soup recipe from Pioneer woman? Hers calls for boiling the chicken first with the aromatics, then removing the chicken and deboning, then throwing the bones right back into the pot with everything and simmering for another hour. I like the idea of throwing in the Parmesan rind and some extra fresh herbs – always looking for a way to take it to the next level. Thank you so much for sharing!
Melody Canterberry: Simmering the chicken and then throwing the bones back in to the pot would definitely maximize flavour! You are pretty much combining chicken broth and chicken stock and getting the best of both worlds!
Because we're not big chicken eaters at our house, I buy chicken backs and cook them for 12-20 hours in the crockpot. I usually add a whole garlic head cut at the tops. Then I strain the while thing, throw out the used stuff, and store it in the fridge overnight to strain off the fat. But I still have a lot of fat left in the broth. To consume, I heat half of the broth with half filtered water, and consume it with my mid-day meal. Would that be the right way of consuming it?
Could i roast the chicken to eat the meat off, then use the bones the next day to make stock or must they be raw?
Anonymous: Yes I always use the bones from cooked chicken for stock. Whenever I roast a chicken I throw the bones into the freezer in a bag to save for the next time that I make stock.
I always roast my bones at 400 for 40 minutes first.
But I buy them raw, so that may be the difference. I always use a little white wine and a leek the way the french do as well as mirepoix.
Anonymous: I always use the bones from cooked chickens so I don't bother roasting them but roasting them would add flavour! Leeks and white wine are also good options!
Hi Kevin. I have just discovered your blog. Beautiful pictures and yummy recipes! I have a question about the onion in your stock/broth. Do you peel your onion it or leave it unpeeled? I have read both ways are fine, but I was curious what the advantage for leaving the peel on would be. Thank you for sharing!
EvaMcD: Great question! I always peel my onions and carrots but I have read many recipes that call for you to throw them in unpeeled. I have also read that there are a lot of nutrients in the skins…
HotFlash here. Way late on this, but WRT onions, to peel or not to peel. Peeling an onion for broth/stock is a waste of time and onion. I use my onion peels anyway (freeze 'em until stock-making time). In addition to adding flavour, they add colour! Onion skins are a traditional natural dyestuff. Eg, for cloth https://waysofthewhorl.wordpress.com/2011/04/06/natural-dyeing-take-2-onion-skins/, and for Easter eggs! http://www.instructables.com/id/Easter-Eggs-Dyed-With-Onion-Skins-1/
Anonymous: Good tip on the onions skins!
Nutritional Values?
Thanks for the stock , find it atlast I will have to try making
I rarely buy chicken stock at the grocery anymore. I always use the carcass or two of chickens we have eaten.
I just add like you, some celery, onion sometimes a little garlic, bay leaf. I make a big pot. Simmer for 2-3 hours at least. Strain, put in fridge. Skim the fat. I use the fat sometimes when I want real chicken fat for a gravy. Freeze all of it in zip lock bags. Use it for soups, anything that calls for chicken broth.
Great idea to save the skimmed off chicken fat for gravy!