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This homemade chicken stock (bone broth) is easy, inexpensive and something I make on a weekly basis. This nutrient-dense stock is something you can add to soups (this Ribollita is a favorite), pastas, and dinners or simply drink it in a mug.
I’ve been making this chicken bone broth for the past few months and it’s my favorite thing to have simmering on the stove on Sundays. I usually make it for the week every Sunday and it makes my home feel so warm and delicious.
Why Homemade Chicken Stock is Worth Making
I don’t believe everything that is homemade is “worth it.” You will never find me making homemade croissants at home. I’m very happy to enjoy one made by a master baker. But making homemade chicken stock is absolutely worth it. This type of chicken bone broth is expensive (I’ve paid close to $15 for less than a quart) and I make it really flavorful and delicious. It also makes my own smell and feel so cozy.
Brown vs. White Stock
I don’t call for roasting the chicken feet. I’ve tried it and I find that it’s not worth it. I also love the more clear, light flavor profile with a white stock. Here are the differences between the two.
Brown Stock is when you roast the chicken bones or beef bones in the oven prior to making the stock. I don’t love it with chicken stock but I do prefer to roast the bones when I’m making a beef broth.
Ingredients You’ll Need for Homemade Chicken Stock
- Chicken Feet – I prefer to use chicken feet because they’re inexpensive, readily available at my local grocery store and result in the most gelatinous, delicious broth.
- Carrot – I add a few shaved carrots for a hint of sweetness.
- Celery – I’ve tried this with multiple ribs of celery and the flavor was a little off-putting. One celery rib is just right.
- Yellow onion – Adds a touch of flavor.
- Turmeric – Turmeric has anti-inflammatory properties as well as gives this stock its quintessential chicken stock color.
- Thyme – The flavor of classic chicken soup comes from thyme. I love adding one or two springs.
- Spices – I like adding black peppercorns and coriander seeds.
For the rest of the ingredients, please refer to the recipe index card below!
How to Make Homemade Chicken Stock
- To a large pot, add in the chicken feet, carrots, celery, yellow onion, garlic, black peppercorns, coriander seeds, turmeric powder, bay leaf and water. You want there to be enough water to cover the everything.
2. Bring up to a simmer over medium high heat. Once it reaches a simmer, bring the stock down to low so it can slowly simmer. Partially cover the pot and cook for 1 to 1/2 hours.
3. During this time, I like to skim the surface every 20 minutes or so.
4. At the 1 1/2 hour mark, turn the heat off and let it sit for about 10 minutes. I do this because it’s just a bit too hot to handle at this point.
5. Strain it into another large pot or large pitcher.
6. Pour the chicken broth into quart containers or mason jars. Allow it to cool completely before adding the lids.
7. Label it with a date and name. Place it in the fridge or freezer. Or use it right away.
Variations
Using a carcass. If you don’t have access to chicken feet, you can use a carcass from a rotisserie chicken or even a whole chicken (with the meat).
What to Do with the Chicken Stock
Use this Homemade Chicken Stock for varying dishes. I love adding it to recipes. Since this is super gelatinous, I usually also add water. So if a recipe calls for 1 cup of broth, I’ll scoop out about 1/2 cup of the chicken stock and add 1/2 cup water.
- Rice Dishes – I love using it for my Peruvian Green Arroz Con Pollo, Butternut Squash Risotto with Brown Butter Scallops and Paella Risotto.
- Beef Dishes – It may sound weird to use it for beef dishes but it’s flavorful enough for dishes like my Picadillo, Birria Ramen and the stews below.
- Stews/Braises – I like adding it to stews like my Cozy Beef Stew, Peruvian Seco and Garlic Braised Short Ribs.
- Soups – It makes all soups that much more delicious. I love adding it to my Sheet Pan Tomato Soup, Acorn Squash Soup, Chicken and Dumplings and Aguadito de Pollo.
How I Drink This on Its Own
I warm up a few scoops of the chicken broth in a saucepan, add a few pinches of salt (I’ve been using this Real Salt because of its natural minerals and nutrients.)
And transfer it to a mug to enjoy.
Recipe FAQs
Chicken stock is made using bones (in this case chicken feet), while chicken broth is made using flesh. In both chicken stock and broth, aromatics are used to flavor the liquid.
The main ingredients are chicken bones of some kind, aromatics (in this case, celery, carrot, onion and spices and bay leaf).
You can certainly add a bit of salt if you like. I leave it out because I don’t find it necessary. When I drink it on its own, I simply add a few dashes of salt. And when I’m adding to a dish, I just taste the dish and then add salt according to taste. This ensures that the dish won’t be overly salty.
More Recipes That Use Broth
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Chicken Stock (Bone broth)
Equipment
- 1 large Dutch oven or large stock pot
Ingredients
- 2 pounds chicken feet (paws), (see notes below for alternatives)
- 2 carrots, peeled and cut in half
- 1 celery rib, trimmed and cut in half
- 1/2 yellow onion, peeled, trimmed and roughly chopped
- 6 garlic cloves, smashed
- 1 teaspoon black peppercorns, (about 20)
- 1 teaspoon coriander seeds, (about 20)
- 1 teaspoon turmeric powder
- 1 bay leaf
- 14 cups filtered water
Instructions
- To a large stock pot or Dutch oven, add the chicken feet, carrots, celery, yellow onion, garlic cloves, black peppercorns, coriander seeds, turmeric powder and bay leaf. Pour in the water and give it a mix.
- Turn the heat to medium-high heat and bring to a simmer. Once it reaches a simmer, bring the heat down to low heat and partially cover with a lid.
- Cook for 1 1/2 to 2 hours. Regularly check in on it and skim the top, getting rid of any of the sudsy stuff on the surface. We're going to discard this. We want a nice clean stock!
- At the 1 1/2 hour mark, your stock should smell very fragrant and should be a beautiful amber color. Turn off the heat and let it stand for about 10 minutes. I do this so it's not SO hot to handle.
- Place a strainer on top of a big glass bowl and pour the stock into the strainer. You may need to do this in batches. Press all of the chicken feet and vegetables to release all the stock. We want all of it!
- Let the stock cool for another 10 minutes and then transfer it to quart containers or any container you like to use. Transfer to the fridge to cool (uncovered). When it's completely cooled, cover with airtight lids.
- Stock will be good in the fridge for up to 2 weeks OR alternatively you can freeze it in freezer-safe containers for up to 6 months.
Notes
- To drink on it on its own: I warm up a few scoops of the chicken broth in a saucepan, add a few pinches of salt (I’ve been using this Real Salt because of its natural minerals and nutrients.) And transfer it to a mug to enjoy.
- To use it in a dish:Â This stock is very concentrated so if a dish is calling for 1 cup of stock, I’ll use 1/2 cup of this chicken stock and 1/2 cup of water. This is a very flavor stock so I treat it like a concentrate.Â
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I have been making stock just like this for about a year now, but I use my crock pot and it’s the best! Because of the size of my crockpot I use both chicken feet and a carcass, plus I leave the skin on my onion to help with color. I’ll have to try some turmeric next time! I cook it on high in my crockpot for 8-12 hours and the resulting stock is so rich and flavorful.
oh wow i love the idea of a crockpot. truly hands off!! that sounds divine. thanks for sharing, alex!