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Two Ways to Make Homemade Chicken Stock

This post may contain affiliate links. That means if you sign-up for services or make a purchase after clicking on a link below, I may earn a small commission at no extra cost to you.
Also, I am not a financial advisor. I'm a blogger who LOVES to share how I manage the finances for my household.

January 12, By Kristia 13 Comments

Wondering how to make chicken stock?  I’ve been making my own stock for years. It’s so easy! If I can do it, you can make homemade chicken stock too!

2 ways to make homemade chicken stock

I credit Ina Garten for teaching me how to cook. She showed me how simple roasting a chicken was in my early days of home cooking and making my own stock was a natural accompaniment.

You see, I didn’t start cooking until I became a stay at home mother at the ripe age of 36. Prior to motherhood, we sustained on take out and cereal…seriously, I could eat cereal 3 meals a day and before I had kids, that exactly what I did.

I’ve come really far since those early days of motherhood–you have no idea.

—>>Back to chicken stock…Making your own chicken stock is a great way to stretch your grocery dollar, especially if you are inclined to buy organic chicken, which can be twice the price of non-organic.

I have made my own chicken stock two ways: Stove Top and Slow Cooker. Either way is fine and the end result is the same—rich, flavorful stock.

(Note, these methods work for turkey stock also and you can include the turkey neck that is in the giblets.)

1. How to Make Chicken Stock on the Stove Top

After you’ve roasted a chicken, make a delicious stock with the leftover bones.

leftover chicken carcass

Ingredients

  • all of the leftover bones, skins, herbs from a whole roasting chicken
  • 1 large onion, outer paper removed, quartered
  • 2 carrots, cleaned, cut into large chunks
  • 3 celery stalks, cleaned, include leaves if available
  • 1 whole garlic bulb, outer paper removed, cut in half
  • 2 teaspoons salt
  • 1 teaspoons whole black peppercorns
  • 15-20 sprigs parsley

Instructions:

1. Place all of the ingredients in a large stock pot and cover with water about 2 inches above the ingredients.

2. Bring to a boil, then reduce to a simmer, uncovered, for about 2 – 3 hours. You could simmer even longer if you have more time. Stirring occasionally and skimming off any foam that might form and rise to the top.

3. Allow to cool. Carefully, spoon or pour the stock, veggies, herbs through a sieve into a big bowl. Press juices out of veggies and herbs. Discard bones, veggies, herbs. Stir well and allow to cool down completely. Remove any fat that rises to the top.

Chicken stock on the stove top 2

5. Stock can be used immediately, or once stock has cooled completely, place in the refrigerator overnight.

6. The next day, skim any fat that has risen to the surface. Stir well and place in freezer containers. The stock should last about one week in the refrigerator and 3 months in the freezer.

chicken stock on the stove top 4

7. The stock can get very gelatinous and thick and that is a good thing. Do not be alarmed, this equals flavor. When you cook the stock in your soup or dish, it will thin out.

I use containers of different sizes: 32 oz, 16 oz and 1 cup.

As a side note, you could also cook a whole chicken this way, instead of roasting. In a large stock pot, cook the same ingredients as above except use a whole chicken. I prefer eating roasted chicken, but this is a good alternative during warmer weather when you don’t want to turn on the oven.

chicken stock on the stove top 5

2. How to Make Chicken Stock in the Slow Cooker

Since I usually roast a chicken in the afternoon or evening, this method works really well.

Before After chicken stock in the slow cooker

 

1. Place the same ingredients as above in your slow cooker and fill with water. Cook on LOW overnight.

2. The next morning you will walk into your kitchen with the comforting aroma of chicken soup. Turn the slow cooker off and allow the stock to cool slightly.

3. Strain the stock through a sieve and press the ingredients down with a spoon to get as much flavor to pass through the sieve. The stock can be used immediately or cooled completely and stored the refrigerator until the next day.

4. On the following day, skim any fat off and put into freezer containers to store in the freezer for future use.

I use containers of different sizes: 32 oz, 16 oz and 1 cup.

More Money-Saving Tips

Making your own chicken stock is very easy and really stretches your grocery dollar.

  • Look for sales on roasting chickens and figure out your “buy” price. In my area, .79/lb is a good price.
  • Find a recipe for roasting chicken that you like because those flavors will carry into your stock.
  • There are tons of stock recipes online, but I use simple vegetables that usually can be found on sale and in my refrigerator.
  • And speaking of vegetables, when I find a really good sale on onions, carrots, and celery at the same time, I make stock bags to keep in the freezer, so I’m always ready to make stock. Picture below.

freezer vegetable bags

I use a Crock Pot very similar to this style:

Disclosure: I am an Amazon Associate, and if you make a purchase through my link, I earn a small percentage–at no cost to you! You can read the site’s full disclosure here.

Filed Under: Recipes - Sides & Soups, Recipes - Slow Cooker, Saving Money - Groceries

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Comments

  1. Kelly says

    January 14, at 7:46 am

    I didn’t start making chicken stock until I was 50! I always assumed it would be too much of a hassle. Until I read a post on this blog from Oct. 2009!! I am across it in early 2010, printed it off and have been doing crockpot stock ever since! This summer I even took the plunge and started pressure canning it instead of freezing it. Just goes to show that it’s never too late to learn!

    Reply
    • Kelly says

      January 14, at 7:48 am

      Btw, I found your blog again after Stacy from Stacy Makes Cents posted a link on Facebook to her “interview” here.

      Reply
      • Kristia says

        January 15, at 6:14 am

        too funny! I’m so glad you commented–made my day. I love Stacy. She’s so witty and I loved reading her debt free story.

        Reply
    • Kristia says

      January 15, at 6:13 am

      Kelly, you made my day! I’m so glad you found me again and commented. I was referring to that 2009 post myself recently when I was making some stock and decided it was time to update the recipe. I’ve never taken the plunge into pressure canning, but it makes so much sense. No threat of losing everything in the freezer from a power outage–yikes!! I’ll have to look into it.

      Thanks again for stopping by!

      Reply
  2. Heather @ My Overflowing Cup says

    January 15, at 11:58 pm

    We could live on cereal 3 meals a day, too, but it’s too expensive! 🙂

    We had a whole chicken tonight and my broth is cooking on low in the slow cooker as I type this. Cooking it overnight is my favorite method!

    Thanks for sharing, Kristia!
    Heather @ My Overflowing Cup recently posted…5 Steps to Being Diligent & More Organized {Guest Post}My Profile

    Reply
    • Kristia says

      January 16, at 9:55 am

      In a way, I’m glad cereal is so expensive, because I don’t eat all the time anymore.

      Reply
  3. Rabia @TheLiebers says

    January 16, at 12:39 pm

    I’ve tried making chicken stock before and it’s never turned out well. I feel stupid for now knowing that I need all those veggies in there. Now that I read this, it makes sense! Thanks!
    Rabia @TheLiebers recently posted…Five Minute Friday: SendMy Profile

    Reply
    • Kristia says

      January 17, at 8:11 am

      You’re welcome! Let us know how it turns out.

      Reply

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