top of page

Homemade Chicken Stock

Making chicken stock or any stock for that matter, is NOT about a recipe whatsoever. It's all about the technique. You can make two...

Making chicken stock or any stock for that matter, is NOT about a recipe whatsoever. It's all about the technique. You can make two completely different kinds of stock with almost the exact same ingredients and yet have them be totally different in flavor and appearance.


Brown Stock Ingredients:

  • Chicken, beef, pork, or lamb bones (about 2-4# or 1-2 kg is a good start)

  • 1 large carrot, rough chop

  • 1 large onion (you can leave the skin on), rough chop

  • 2 ribs celery, rough chop

White Stock Ingredients:

  • Chicken, beef, pork, or lamb bones (although usually chicken)

  • 1 large peeled onion, rough chopped

  • 5 cloves garlic rough chopped

  • 2 ribs celery, rough chopped

  • 1 bay leaf



  • Don't season your chicken stock with salt or pepper. This is something that's overlooked quite often. Season whenever you use it in a recipe. The reason why is that if you season it nicely when it's freshly made, then it will likely end up too salty if it gets reduced for a sauce or added to a soup, etc.

  • I also said 2-4 hours on the stock, then said 3-4 hours. It should be 2-4 hours... Just to clear up any potential confusion.

Brown Stock Method:

  1. To remove the bones from your chicken, start by removing the legs. To do this, cut the layer of skin that connects the legs to the breast. Reveal the joint attaching them to the body and cut around that to fully separate the two. Repeat this process with the wings.

  2. For the breast itself, take your knife and cut along the breast bone, keeping it on the bone the entire time. Peel the meat from the bones.

  3. To remove the meat from the legs and wings, find where the bone is underneath the meat. Cut along the bone to reveal it and run your knife to slice it free.

  4. Place your chicken bones on a baking rack and drizzle with oil. Roast in the oven at 425 degrees Fahrenheit for 40-45 minutes. Once done, transfer to a large pot.

  5. To make the mirepoix; chop one carrot into large pieces, one peeled yellow onion and two stalks of celery. Place all of this into your pot with the chicken bones. Add enough water to cover an inch above your bones and heat on the stove over medium-high heat. As soon as it starts to boil, reduce to a low simmer. Make sure to remove any scum that floats to the surface with a ladle. Let this sit for 4-6 hours.

  6. Take a spider and remove the bones from the pot and place in a bowl off to the side. Strain your stock through a fine mesh sieve.

White Stock Method:

  1. Place your chicken bones in a large pot and cover with cold water. Bring it up to a rapid boil and let it sit for 10 seconds.

  2. Strain through a mesh strainer and rinse your bones off with water. Place the bones back in the pot and cover with water again.

  3. Add in your mirepoix: celery, 5 cloves of garlic, 1 bay leaf. Bring it up to a boil and then reduce to a light simmer. Let it steep for 3-4 hours, skimming away any scum that forms at the top.

  4. Once done, strain your bones and mirepoix.


Ali Carter
Ali Carter
Mar 14, 2022

Isn’t it better to say slow cook in a crockpot for 24-48 hrs if I’m going to make such a big batch for future meals ? Would the longer cook have a ton more flavor? I just made the stock from the books directions and not much flavor ……

Katrina Schiller
Katrina Schiller
Jun 20, 2023
Replying to

This is probably because you are following the instructions of not adding salt to the original broth. Store-bought broth is loaded with salt, which enhances flavour. Try adding salt to yours and you'll really see the flavour that you developed from scratch. The reason it's not advised to add right away is because every recipe is different, requiring different amounts of added salt based on the saltiness of the other ingredients and how long you are going to cook down and reduce the broth within the recipe. Salting the original broth takes away that flexibility. I hope you try the recipe again and have success!


Dec 07, 2021

Where do you find all of those bones??

Layla Segabache
Layla Segabache
Nov 18, 2022
Replying to

You can typically go to any butcher's shop or even at the meat counter at supermarkets and ask to buy the bones from them. Or, as you cook different types of meat, collect the bones, freeze them, and when you've collected enough, make a stock. I also collect any vegetable scraps (carrot skin, celery ends, etc.) over the course of the week, freeze them, and add them to my stock when I'm ready to make it.


Sep 18, 2021

How do you make mushroom stock? What would the proportions of the ingredients be?


Christine Jean
Christine Jean
Sep 04, 2021

I used only chicken necks to make the white stock cuz that's all what the butcher had. despite the bones looking super gross (i gagged🤢) and and smell of the initial blanching was extremely PUTRID (do this outside with an induction stovetop), the finished product ended up smelling nice and fragrant, and there was almost no scum to skim off (yay less work for me). i also added thyme and parsley to my stock. cant wait to use it for my risotto!

the stock over reducing seems to be a problem for lots of people. i also faced the same problem it reduced by over a half loool


Richard Downer
Richard Downer
Aug 01, 2021

I found that even at a super low simmer after 4 hours my stock had reduced down way too much without using a lid. I'm going to try starting with a lot more water than an inch over the bones.

Richard Downer
Richard Downer
Aug 03, 2021
Replying to

Let me know how it goes. I ended up going for a much large quantity of water and leaving the lid off because my gas cant go low enough to simmer with a lid on, ends up rapidly boiling. I guess its a tradeoff of watered down stock vs boiled stock?


Let's Get Cooking

Recent Recipes

bottom of page