Recipe by Chef John
"There's nothing like homemade chicken stock. It does take a long time to simmer, but the procedure is really quite simple."
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chicken necks and backs
onion, skin on, sliced into 6 segments
carrots, cut into chunks
celery, cut into chunks
chopped fresh thyme
EXCELLENT! One of the things that I did different: After I removed all of the skin and the meat after the roasting time of the chicken - I roasted the bones and the veggies from the pot (I added more onions, carrot and celery) on an oiled baking sheet and baked them at 400°F for ~ 30 minutes so to extract a richer flavor from the bones and the veggies. I followed the remainder of the recipe except I substituted a large dried bay leaf in place of the thyme, added some fresh celery leafs from a celery bunch and black peppercorns after all of the foam and fat had been skimmed off. I never omit bay leafs, celery leafs or peppercorns when I make a broth/stock. I was leery of using ketchup in a broth but I used the Hunts® brand of ketchup because it doesn’t have any high fructose corn syrup in it. Note: I wash off the dirt but I never pare carrots nor peel the outside skin off of onions for making broth/stock because I strive for all of the natural flavor and color that I can get into a broth/stock. After all, the broth is strained well and the bones seasonings and veggies are discarded at the end. The end result was perfect for my tastes and the ketchup added a surprisingly nice touch of flavor to the broth.
I must have done something really wrong. Made it exactly as directed and simmered for the full 12 hours. All I could taste was onion. Added some salt which just made the onion more pronounced. Added some chicken base which didn't do much. So a wasted effort. Waste of ingredients, time and electricity. Ended up down the drain.
I like this Stock recipe a lot - I do however like to roast the chicken pieces before simmering. The long slow simmer is essential to a really good Stock. This can be done in the crock pot or stove top. This makes canned stock pale in comparision. Enjoy.
Easy and the smell was amazing as it cooked! I used a full chicken carcass that I froze to be used for stock. The carcass was from Spicy Rapid Roast Chicken from this site. I also added some fresh cracked pepper. After simmering all day and like I said the smell was intoxicating....it lended a very flavorful rich stock that was deep with color. I tasted it and it was delicious. It is now in the freezer for future use. Thanks!
Being a cook who already makes my own stocks, I decided to follow Chef John's recipe to the letter for comparison. His recipe produced a great stock with a fine depth of flavor. I live in an area with many butcher shops, not just supermarkets with pre-packaged meats, so obtaining backs and necks is easy and very inexpensive. The 5th star would have been given if Chef John had done as I do and added 4 chicken feet to the mix for more collagen and nutrition. Thanks John, I always read your recipes.
I could not find a package of chicken necks and backs, I did have a 3-ish pound package of chicken parts that I used instead. I did add a good amount of dried parsley and fresh ground pepper. This was exactly what I needed--it was simple to execute and it cost a fraction of what one quart cost me of the name brand chicken broth.
I give the recipe five stars
i always want to do what i can to save money and with raising my own chickens for meat and eggs...this is a great way to save even more..
* Percent Daily Values are based on a 2,000 calorie diet.
Chef John's Homemade Chicken Stock
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 43
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