Homemade chicken stock costs nothing if you save your bones, and it tastes incomparably better than anything from a box.
Basic Chicken Stock Recipe
Ingredients - 1 chicken carcass (or 2 lbs bones/wings) - 1 onion, quartered (skin on for colour) - 2 carrots, chunked - 2 celery stalks, chunked - 4 garlic cloves, smashed - 2 bay leaves - 10 whole peppercorns - Fresh parsley stems - 1 tbsp apple cider vinegar (helps extract minerals) - 10-12 cups cold water
Stovetop Method (2-4 hours) 1. Place everything in a large pot 2. Cover with cold water by 2 inches 3. Bring to a simmer (NOT a boil) 4. Skim any foam that rises in the first 10 minutes 5. Simmer gently for 2-4 hours 6. Strain through a fine mesh sieve 7. Cool and refrigerate
Slow Cooker Method (12-24 hours) Same ingredients, LOW setting, 12-24 hours. The longer cook extracts more collagen, resulting in stock that gels when cold.
Stock vs Broth
Stock uses bones and connective tissue. It gels when cold and has body. Broth uses meat. It's lighter and doesn't gel. For cooking, stock is always better.
Storage
| Method | Duration |
|---|---|
| Fridge (airtight) | 5 days |
| Freezer (bags flat) | 6 months |
| Ice cube trays | 6 months (great for small amounts) |
The Gel Test
Good stock gels like jello when refrigerated. This means it's rich in collagen, which adds body to soups, sauces, and risottos. If your stock doesn't gel, it's still good — just add more bones next time.
Zero-Waste Approach
Save chicken bones in a freezer bag over several weeks. When the bag is full, make stock. Also save: onion skins (add colour), carrot peels, celery leaves, parsley stems. This turns kitchen waste into the best ingredient in your kitchen.
