I turn humble bones, scraps, and pantry aromatics into a deeply flavored Homemade Chicken Stock that will make you rethink store-bought broth.

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I always thought store broth was fine until I tried making my own. In this recipe I coax flavor from a chicken carcass and bay leaves, turning plain water into something that makes the kitchen smell like something worth writing home about.

You might be surprised how much depth those bones give, and how bay leaves can lift the whole thing. It’s pantry magic that makes simple meals feel intentional.

I mess it up sometimes, skimming too much or not long enough, but each batch teaches me tiny tricks. If you want deep, clear savory liquid, read on for Homemade Chicken Stock that’s actually worth the effort.

Ingredients

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Chicken bones and carcass: Rich in protein and collagen, adds deep savory body, makes broth silky.
Onion: Gives sweetness, depth and natural sugars, plus small amounts of fiber.
Carrots: Sweet, add beta carotene and vitamin A, boost color and flavor.
Garlic: Sharp, savory punch, some immune boosting compounds, not a lot calories.
Bay leaves: Low calorie aromatic, adds subtle herbal bitterness and background complexity.
Apple cider vinegar: Helps draw minerals from bones, slight tang, aids extraction of nutrients.
Parsley and thyme: Fresh herbs brighten flavor, add small vitamins and vegetal freshness.
Celery: Adds savory aromatic notes, small amounts fiber and potassium, supports overall flavor.
Peppercorns: Whole peppercorns add warm spice, little nutrition, but layered savory heat.

Ingredient Quantities

3 to 4 pounds chicken bones and or carcass (leftover roasted bird, necks, backs, wings)

10 to 12 cups cold water (about 2.5 to 3 liters)

1 large onion, quartered

2 carrots, roughly chopped

2 celery stalks, roughly chopped

3 garlic cloves, smashed

2 bay leaves

1 tablespoon whole black peppercorns

4 sprigs fresh parsley or 1/4 cup parsley stems

2 sprigs fresh thyme or 1 teaspoon dried thyme

1 to 2 teaspoons fine sea salt

1 leek, white part only, halved optional

1 tablespoon apple cider vinegar or plain white vinegar optional

How to Make this

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1. Preheat oven to 425F only if your bones are raw and you want deeper flavor; spread 3 to 4 pounds chicken bones or a carcass on a rimmed pan and roast 25 to 40 minutes until nicely browned, it’s optional if you already have a roasted bird.

2. Put the bones in a large stockpot, add 10 to 12 cups cold water (about
2.5 to 3 L) so everything’s just covered, then add 1 tablespoon apple cider or plain white vinegar if using and let sit 20 to 30 minutes to help draw out minerals.

3. Bring pot up to a gentle simmer over medium heat, watch for foam and impurities that rise to the top and skim them off with a slotted spoon for the first 30 to 45 minutes, this keeps the broth clear.

4. After initial skimming add 1 large quartered onion, 2 roughly chopped carrots, 2 roughly chopped celery stalks, 3 smashed garlic cloves, 1 leek white part halved if using, 2 bay leaves, 1 tablespoon whole black peppercorns, 4 sprigs fresh parsley or 1/4 cup parsley stems, and 2 sprigs fresh thyme or 1 teaspoon dried thyme.

5. Lower heat so the liquid barely simmers, lid slightly ajar, and cook gently for 4 to 6 hours (you can go up to 12 for a richer, more gelatinous stock) don’t let it roll boil.

6. Check occasionally and skim any more foam, add a little water if level drops below the bones, and avoid over-salting now — add only 1 to 2 teaspoons fine sea salt near the end and adjust to taste.

7. When it’s done, remove from heat and carefully strain the broth through a fine-mesh sieve lined with cheesecloth into a large bowl or another pot, press the solids lightly to extract liquid but don’t mash them.

8. Cool the strained broth quickly at room temp a bit then refrigerate uncovered until cold; once chilled the fat will solidify on top so you can lift it off easily, the broth should be slightly gelatinous when cold if you did it right.

9. Use the broth in soups, stews, risottos or reduce it on the stove for a concentrated stock, store refrigerated up to 4 days or freeze in portions for 3 months or more.

Equipment Needed

1. Rimmed baking sheet or roasting pan for browning bones, optional but adds flavor
2. Large stockpot, about 6 to 8 quarts, roomy enough for bones and 10 to 12 cups water
3. Fine mesh sieve plus cheesecloth for a clear strain
4. Large heatproof bowl or second pot to catch the strained broth
5. Slotted spoon or skimmer to remove foam and impurities
6. Ladle for transferring and portioning the hot liquid
7. Chef’s knife and cutting board for chopping veg and smashing garlic
8. Tongs and oven mitts for handling hot bones and pans safely

FAQ

Q: How long should I simmer chicken bones for a good broth? A: Simmer 4 to 6 hours. Four hours gives good flavor, six hours is richer. You can go a bit longer but avoid a hard boil it makes the broth cloudy and bitter.

Q: Do I have to add vinegar and what does it do? A: No you do not have to, but a tablespoon of apple cider or white vinegar helps draw minerals and gelatin from the bones so the broth is more nourishing and slightly thicker when chilled.

Q: Can I use a whole raw chicken instead of just bones? A: Yes, you can simmer a whole chicken for broth and you get both stock and poached meat. Cook 1 to 2 hours for the meat to be done then continue simmering bones for more flavor if you want.

Q: How do I store and reheat the broth safely? A: Cool it quickly, refrigerate up to 4 days in a sealed container, or freeze for up to 6 months. Reheat on the stove until steaming hot, do not just warm briefly.

Q: Why did my broth turn out greasy or cloudy? A: Greasy means you didn't skim or remove the fat after chilling. Cloudy often comes from boiling instead of a gentle simmer, or from pulverized small bones. Keep it low and slow.

Q: Can I reuse the bones for a second batch? A: You can, they’ll give a much weaker second broth, so either roast them again or combine them with fresh bones or veggies for a useful but lighter stock.

How To Make Homemade Chicken Broth Recipe Substitutions and Variations

Chicken bones/carcass: Use a leftover turkey carcass or 2 to 3 pounds meaty wings and backs for similar richness. For a vegetarian broth, simmer kombu with dried shiitake stems and mushroom bits for deep umami.
Bay leaves: If you dont have bay leaves use 1 teaspoon dried thyme or oregano, or toss in a strip of lemon peel for a brighter note.
Apple cider vinegar: Swap with 1 tablespoon white wine vinegar or 1 tablespoon fresh lemon juice, they all help draw minerals from the bones.
Fine sea salt: Replace with 1 to 2 teaspoons low sodium soy sauce or 1 tablespoon white miso paste for extra savory depth, then adjust salt later to taste.

Pro Tips

1) Roast the bones if you want deeper flavor, but if you already have a roasted bird skip it, saves time. Even a short roast makes the broth richer, and browning bits on the pan can be deglazed into soups later so don’t throw them out.

2) Start with cold water and add a splash of vinegar then let it sit 20 to 30 minutes before heating, that really helps pull minerals and flavor out of the bones. Bring up to a gentle simmer and skim the grey foam off for the first 30 to 45 minutes, you’ll get a much clearer broth if you do.

3) Keep the pot barely simmering, low and slow is the secret, don’t let it roll boil or the liquid turns cloudy and bitter. Cook long for more gelatin, check every so often to top up water if it drops, and only salt near the end because it’s way easier to fix under-seasoned broth than over-salty.

4) Cool fast and chill uncovered until cold so the fat firms on top and lifts off easily, or use an ice bath to speed it up if you need it safe fast. Portion and freeze in small containers or ice cube trays for easy use, and save the strained solids for compost or a quick flavor boost in stews so nothing goes to waste.