Most Versatile Chicken Stock

Chicken stock has a mellow quality that makes it particularly versatile in soups and sauces. This is a “white” stock, since it’s made with raw chicken bones. You can substitute the carcass from a roast chicken, like our Simplest Roast Chicken. This stock is purposely unsalted, since you will use it as an ingredient in other dishes–as a base for soups and sauces, for example, or to cook rice and other grains. Simmering the chicken bones extracts tons of flavor of a stock that's a far cry from store-bought chicken broth.

chicken-stock-horizontal

1 large onion, halved
1 raw chicken carcass, including neck bone
1 large carrot, coarsely chopped
2 celery stalks, coarsely chopped
4-5 peppercorns, crushed
1 bay leaf
1 garlic clove, crushed
1-2 parsley sprigs
1 thyme sprig

Place the onion cut side down in a stock pot over medium heat and char for 5 minutes. Add remaining ingredients and fill pot with cold water to cover. Place over medium-high heat and bring to a simmer. Reduce heat and simmer for 3 hours (do not boil, or your stock will be cloudy). Skim impurities that rise to the surface frequently, using a spoon.

Remove from heat. Use a pair of tongs to fish out and discard the carcass and other bones. Strain stock through a fine-mesh strainer into a large bowl. Fill a larger bowl with ice. Place stock-filled bowl into ice-filled bowl; cool to room temperature. Cover stock and refrigerate overnight.

The next day, skim fat from surface of stock with spoon and discard.

To store, decant stock into a large clean jar and refrigerate up to 5 days. You also can divide stock in muffin tins or ice cube trays with 1/2-cup capacity and freeze. If space is tight, try this trick: Return defatted stock to a saucepan and bring to a boil; cook until reduced by half. This intensifies the flavor, which is especially nice if you plan to use the stock in sauces.

 Yields about 2-1/2 quarts

Prep time: 10 minutes

Cook time: 3 hours

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Hey there ... I'm Lia Huber

Hey there ... I'm Lia Huber

My mission is to inspire and equip you to live a richer life through real food by becoming a more competent, confident home cook.


I’m the author of Nourished: A Memoir of Food, Faith, and Enduring Love, founder and CEO of Nourish Evolution, and the creator of Cook the Seasons, Home Cooking School, and the Real Food Reset, and I empower intentional women to cook in a way that brings them (and their families) joy, health, and ease.

Making the shift from processed food to real food doesn’t happen overnight. It’s an evolution that occurs over time, with effort, intention, and belief. And it will change the course of your life. Are you ready to take the first step? I’m so glad you’re here … and I’m honored to be with you on the journey to becoming nourished!

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