This Easy Homemade Chicken Stock is the perfect recipe for making Chicken broth or stock at home! Make it on the stove-top or in the slow cooker to save time and money!
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I don’t know about you, but we know plenty of people who are in the middle of a crazy polar vortex right now – our friends and family are reporting temperatures as low as minus 52 degrees Celsius!! Thankfully we live in an area of the world with much milder winters (it was plus 9 degrees Celsius yesterday!), but that kind of cold is just crazy, in my opinion, and if temperatures like that don’t motivate you to make a nice big pot of this Easy Homemade Chicken Stock I don’t know what will!!
Several years ago I started making my own homemade chicken stock to save money. My husband is a big fan of roasted chicken, and so I’d roast a small chicken once a week or so and have the carcass left over. This Easy Homemade Chicken Stock is the perfect use for a leftover chicken carcass or even leftover chicken bones, if you roast your chicken in parts.
It’s SO easy to make on the stove if you have the time, but if you don’t (I never do!) it can be made in the slow cooker overnight. Yes, you read that right…this Easy Homemade Chicken Stock is SO EASY you can actually make it in your sleep. Literally.
What’s the difference between chicken stock and chicken broth?
Stock and broth are very similar, but with one main difference: Stock is made from boiling the bones of the chicken and broth is made from boiling the meat of the chicken. Both are delicious and work well in many recipes, although I prefer making stock since you’re able to develop a lot more flavour and colour, which results in a better-tasting homemade soup! If you’re not using previously roasted chicken bones for this recipe (it’s ok if there’s a little meat left on them!), be sure to roast the meat and bones first to get that gorgeous amber colour in your homemade stock!
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I hope you love this Easy Homemade Chicken Stock as much as we do! Let me know in the comments below, in what homemade soup recipe would YOU use this Easy Homemade Chicken Stock? I’d LOVE to know!
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HEALTHY WHOLE FOOD RECIPES AND COOKING TIPS
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Kitchen Tools I Recommend:
Looking for more delicious soup recipes? You’ll LOVE these!!
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Butternut Squash Red Lentil Soup
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Homemade Hungarian Goulash Soup
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Easy Homemade Chicken Stock
This Easy Homemade Chicken Stock is the perfect recipe for making Chicken broth or stock at home! Make it on the stovetop or in the slow cooker!
Recipe: Ingredients
- 1 chicken carcass (from a roasted chicken) or 6-8 bone-in chicken pieces, most of the meat removed
- 3 carrots roughly chopped
- 2 stalks celery roughly chopped
- 2 onions skin removed, roughly chopped
- one handful of fresh parsley, chopped
- 2 lemon slices optional
- 3/4 cup red or white wine
- 3 teaspoons tomato paste
- a dash of Worcestershire sauce
- salt and pepper to taste
- 10-12 cups water
- 1 tablespoon olive oil ONLY FOR STOVE-TOP METHOD
Recipe: Instructions
For the SLOW COOKER method:
- Add all the ingredients to your slow cooker and stir to combine.
- Set to low heat and let cook for 8-10 hours (overnight is best).
- Strain well and let cool. Skim any fat that rises to the top and remove it. Pour into jars or freezer-safe containers, and store in the fridge or freezer until ready to use in your favourite recipes.
For the STOVE-TOP method:
- Heat a large pot over medium-high heat and add the olive oil.
- Add the carrots, celery and onions and saute until the veggies begin to soften and take on colour.
- Add the chicken carcass or chicken bone pieces and continue to saute for a few more minutes.
- Add the wine and scrape up all the dark bits off the bottom of the pot.
- Add the rest of the ingredients (parsley, lemon, tomato paste, salt and pepper, Worcestershire sauce, water) and stir to combine.
- Bring the mixture to a boil over medium heat and then reduce the heat to low.
- Simmer for 2-4 hours, but don't let the stock boil as it cooks (this will cause the stock to be very cloudy).
- Let cool and then strain well. Skim the fat from the top of the liquid and pour into jars or freezer-safe containers. Store in the fridge or freezer until ready to use in your favourite recipes!
Recipe: Nutrition
Nutrition Facts
Easy Homemade Chicken Stock
Amount Per Serving (1 serving)
Calories 207
Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 2g13%
Cholesterol 72mg24%
Sodium 120mg5%
Potassium 367mg10%
Carbohydrates 5g2%
Fiber 1g4%
Sugar 2g2%
Protein 25g50%
Vitamin A 3160IU63%
Vitamin C 3mg4%
Calcium 35mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
Does it have any tomato flavor with the 3 Tbsp of tomato paste in it?
Hi Wendy, there was an error in the original recipe – it should read 3 teaspoons of tomato paste. It doesn’t really have a tomato-y flavour, it just adds depth and a bit of colour.
Do we strainthe stock before jarring ???
Gonna make a chicken roast and save the bones till needed !!
Thanks for this
Doreen
Yes, definitely strain the stock before using or freezing as the recipe says 🙂
Love this! So much better then buying from the store!
We agree! 🙂
Have you ever tired the Instant Pot? I wonder if I could use this recipe and adjust the times for the IP?
I LOVE this! Homemade is SO much better!!
Thanks! We agree!!
I love making chicken stock in the slow cooker. I will try your recipe!
Hope you love it!
This looks absolutely delicious! Yummy!
Thanks so much!
Looks absolutely awesome! Home made chicken stock at it’s best, adding to my list of must makes!
Thanks! 🙂
Adding this to my must make list! Looks great!
Glad you like this recipe!Enjoy!
Can you use something in place of the wine?
Feel free to leave the wine out.
Buenísima receta! Pronto la haré en la slow cooker. Gracias por compartir. Saludos
What does it mean to skim the fat? Do you you use it or throw it away? Isn’t the collagen good for you? Thanks.
As the stock cools, fat will rise to the top and start to solidify. Skimming the fat means removing the fat solids with a slotted spoon or a regular one. I usually discard it. Skimming the fat will not remove the collagen from the stock.