Homemade Chicken Stock

Southerners know: Homemade is always better. That's why this homemade chicken stock is so good.

For this recipe, a batch of chicken wings yields an especially robust flavor. With lots of surface area, they brown nicely in the oven for a rich result. A classic combo of onions, carrots, celery, garlic, and fresh herbs form the base of the stock, but you can throw in any number of vegetables (see below for more on our recommended stock-friendly veggies).

Learn how to make homemade chicken stock, and elevate your next batch of Chicken Noodle Soup or Jambalaya.

What Is The Difference Between Stock And Broth?

Many answers on the internet suggest that stock and broth are the same, and there is some truth to the fact that they can be used interchangeably in most recipes, but there is a unique distinction that impacts flavor.

According to the Southern Living Test Kitchen, stock is the liquid that comes from simmering roasted bones and aromatics in water, and broth is an even *more* special version of that: a "fortified stock" that uses stock instead of water to simmer roasted bones, meat, and aromatics rather than water alone.

What Is The Difference Between Store-Bought and Homemade Chicken Broth?

Store-bought chicken broth usually includes yeast extracts and other additives that increase and boost the umami factor that can be somewhat unpredictable with homemade stock. After all, a lot of factors impact umami, like what meat or bones you're using, and how fresh or flavorful the aromatics area. By making your own, you can control a lot of these factors, and this recipe is a great place to start to know the basics of a good quality stock.

Best Vegetables To Use For Homemade Chicken Stock

You could safely add just about any vegetables to your homemade chicken stock, but there are specific types of veggies that are best for their flavors and properties when boiled.

For example, we recommend avoiding starchy vegetables like potatoes that can make broth cloudy, or cruciferous veggies like broccoli, which impart a distracting bitter flavor.

The absolute best veggies to use for a home-run homemade stock are:

• Any and all onions (stems included), like leeks, shallots, white onions, yellow onions, sweet onions, red onions, and green onions
• Root veggies like carrots and parsnips
• Fennel
• Mushroom caps and stems
• Tomatoes
• Whole corn cobs, either with or without corn kernels
• Bell peppers
• Aromatics like star anise, sliced fresh ginger, fresh oregano, lemongrass, or fresh turmeric

How To Make Homemade Chicken Stock

Making your own chicken stock isn't nearly as complicated as you might think. We've outlined the process here; the full recipe is further below:

• Step 1. Roast chicken: If you're starting from scratch and don't have roasted chicken pieces or leftover carcasses to lend to this recipe, we recommend you roast chicken wings. They brown beautifully and will offer the final stock a richer flavor because of the ratio of skin to meat and bone. But, you can use any part of the bird.
• Step 2. Add aromatics: To a large stock pot, add your collection of vegetables. We recommend the basics like onions, carrots, celery, garlic, and fresh herbs, but you can use whatever you happen to have on hand or whatever flavors you want to highlight.
• Step 3. Simmer: Top the vegetables and chicken with water, and let it simmer about two hours. Skim away any foam or fat as needed. Then strain the stock through a fine mesh sieve to capture all bits and pieces. For an extra clear stock, you can filter through several layers of cheesecloth to remove sediment;
• Step 4. Divide: If you have plans for the stock right away, no need to portion and chill it. But if you're making this for a future recipe, let the stock cool to room temperature, then divide it into jars. Kept in the fridge, homemade stock is good up to one week. Frozen, it'll last three months. Just be sure to label the jars so you'll remember what you have and when you made it. If freezing, be sure to leave a 1/2 inch space at the top of the container to allow for expansio.

Our Tips For Making Homemade Chicken Stock

There's as much of an art to making homemade chicken stock as there is science, so our Test Kitchen offers tips in both genres:

• Change up chicken: Making homemade stock is a great way to use leftover rotisserie chicken—they're already roasted, so you can skip the roasting step.
• Be gentle: Don't boil the mixture too vigorously for too long. It's best to keep stock at a gentle simmer as long as you can, which does take some patience and babysitting of your pot.
• Bump up the flavor: Boost savory umami flavors by adding a sprinkle of nutritional yeast (about 1 Tbsp. for every 2 quarts water) or a small spoonful of miso paste (mix a small amount of miso paste with water before adding it to the finished broth to help it dissolve).
• Clear up debris: This recipe calls for a sachet, which is not totally essential, but it does help keep your stock clear and separated from floating herb debris while still gaining flavor from the herbs. If you end up with some debris, this is natural and happens! You can always skim it off later.

How To Store Homemade Chicken Stock

Let your chicken broth cool completely before storing it in airtight containers and refrigerating up to one week or placed in freezer for up to 3 months.

How Long Does Homemade Chicken Stock Last In The Fridge?

Homemade chicken stock will last up to one week in the fridge if it is cooled and stored properly in airtight containers.