Homemade chicken stock is one of those recipes, that until you finally make your own, you don’t realize what a huge difference in flavor it can make to recipes of all kinds! I will admit I always have store bought stock on hand for emergencies, but my preferred way is to make sure to make a batch of homemade chicken stock almost weekly to use in recipes throughout the week. Homemade stock is so nourishing and full of nutrients. It’s a great way to use up any veggies that are looking a little less than perfect hanging out in the kitchen too. My easy homemade chicken stock and is going to become one of your favorite fridge and freezer staples and the recipe couldn’t be any easier to make!

One of my favorite ways to make stock and reduce on waist is to save all of my veggie scraps throughout the week. Think, onion ends and peels, carrot peels and ends, celery leaves and bulbs etc. that you usually end up just throwing in the garbage. I usually fill up a whole freezer bag almost every week, so anytime I need to make a batch of stock I just grab my bag out of the freezer and it’s ready to go! And, yes, of course you can also make stock with whole vegetables as well. I love using a whole chicken in mine so that I can have the cooked meat when it’s done for soups, pastas, or any other recipe! You can change up this recipe to make an Asian stock etc. just by swapping out the herbs and adding things like ginger and star anise. So feel free to get creative with your stock adventures!, it can be so fun to experiment! Once you realize how easy it is to make your own, you will be hooked because the flavor is just so much more intense and delicious.

This method can also be used to make a traditional veggie stock, fish stock, or whatever other kind of stock you are wanting. This recipe is just a guide so that you know the basics of how to make a homemade stock on your own. I store mine in mason jars in the refrigerator to use in not only soups, but to cook rice with, add flavor to pasta sauces, veggies, and more! The options are endless!

Tip: The key to a flavorful stock is to not be shy in the salt department. I liberally salt my stock because if not, you end up with a blah stock and nobody wants that, so don’t be shy when it comes to seasoning your homemade chicken stock.

Here are a few soup recipes that you might want to try with your homemade stock:

Salsa Verde White Chicken Chili

Homemade Chicken Noodle Soup

The Best Chicken Tortilla Soup

White Bean Sausage and Kale Soup

Homemade Chicken Pho

Ingredients:

• 1 Whole Chicken

• 4 Carrots

• 4 Stalks of Celery

• 1 Onion

• 1 Whole Head of Garlic

• 1 Bay Leaf

• 6 Fresh Thyme Sprigs

• 3 Tbsp. Kosher Salt

• 1 Tbsp. Peppercorns

• 10 Cups Water

Note: Feel free to use chicken wings or any other cut of the bird to make the stock too. The key is that the chicken still has the bones to add flavor and nutrients.

Directions:

• Add all ingredients to a large pot.

• Bring the water to a boil and then reduce heat and let simmer for 2-4 hours. Remove chicken, save the meat and then discard bones and skin.

• Strain the broth. Store in airtight containers in the fridge for up to two weeks or in the freezer.

Note: You can also make stock in your slow cooker or instant pot if preferred.

There is nothing quite like the taste or smell of homemade chicken stock and you are going to love making your own from here on out!