Learning how to make chicken stock is easy, economical, and eco-friendly! This recipe can also be used for Turkey. You can use a fresh whole chicken (or turkey) to make stock or the carcass of one that you have already cooked and eaten. We like to cook whole chickens in our crock pot and make stock out of the bones and leftover meat to cut down on expenses and waste.
You can either use a whole chicken or the leftovers from several parts to make stock. If you will be using leftovers, use only chicken that has been cooked in a crock pot or baked. Fried or barbecued leftovers will not work. You can store leftover chicken meat and bones in the freezer until you have enough to make stock if you wish.
Bone broths like chicken stock are incredibly nourishing. Stocks provide nutrients and minerals in a form that is easy to assimilate. Chicken stock also helps support the immune system. There’s nothing like a nice warm bowl of chicken soup when you’re not feeling well. Grandma knew!
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How to Make Chicken Stock
- 1 whole chicken or chicken parts (fresh or leftover)
- 2 tbsp apple cider vinegar (this helps draw the minerals out of the bones)
- Neck & gizzards (optional)
- Chicken feet (optional–they add lots of extra nutrients to the stock)
- Filtered water
- 1 onion cut into large chunks (optional)
- 1-2 carrots peeled and cut into large chunks (optional)
- 2-3 celery sticks cut into large chunks (optional)
- Chef’s Classic Stainless 4-Piece 12-Quart Pasta/Steamer Stockpot Set
- Wide-Mouth Can or Freeze Jars – 16 oz 12pk
1. If using a fresh whole chicken remove neck and gizzards, cut off legs and wings, and cut the chicken into smaller pieces.
2. Place fresh chicken parts or leftover carcass into a pasta insert inside a stock pot.
3. Add vegetables. (optional)
4. Add apple cider vinegar. (This helps draw the minerals out of the bones.)
5. Fill with water to cover the contents of the pot and allow to rest for 30 – 60 minutes.
6. Bring to a boil. Skim foam off of the top and discard. (Impurities often rise to the top with the foam.)
7. Reduce heat, cover and simmer for 8 – 24 hours. (The longer you cook it the more nutritious and flavorful it will be.)
8. Lift the pasta insert containing the chicken out of the stock pot. Gently shake and allow it to drain for a few minutes before removing it. Place the stockpot with the stock in the refrigerator and allow it to cool for several hours. If you used a fresh whole chicken, pull the meat off the bones and reserve for other uses.
9. Take the stock out of the fridge and skim the fat off the top. Ladle the stock into canning or jelly jars. If you will be freezing the stock, leave about an inch of room at the top of each jar to allow for expansion.
10. Place in the refrigerator or freeze until ready to use.
I like to add homemade chicken stock to all sorts of soups and dishes. Cooking rice in chicken stock adds lots of nutrients and makes it taste so good! I also like to make homemade chicken noodle soup using chicken stock. You can find the recipe in YUM! Deliciously Healthy Recipes for Kids.
Making homemade chicken stock is an easy, economical, and eco-friendly. It is also a wonderful way to support the health of your family.
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