"A stock so rich and savory, your soups and gravies will be amazing! It's a little work, but it's cheap and sooo worth it. I save up 'used' bones in a freezer bag in the freezer for weeks or months until I have enough to make a stock. This is also a great way to use the backs or necks from whole chickens." — KATHYTAP11
Watch video tips and tricks
2 1/2 pounds
red onions, sliced
water, or as needed
cracked black peppercorns
A good, basic chicken stock. Much less work if you happen to have the carcass of a chicken you have previously roasted (or turkey). It's just a no-brainer to turn the carcass into stock the next day and is very economical. I roast the chicken on a bed of mirepoix (onion, carrot, celery...rough chop), and strain a cup of white wine through the veggies after the chicken is roasted, then make an "au jus" type of pan gravy with the pan drippings. Any of those leftovers can be used to make the stock the next day. Truly, the chicken being roasted beforehand makes ALL the difference in the depth and richness of flavor in the chicken stock. It usually does need to be refrigerated overnight so it can be de-fatted, reheated, then strained through cheesecloth at least 3 times to clarify the broth. Trust me, that step is worth the effort for a clear, golden broth! Then make chicken noodle or turkey rice soup with the stock. Wonderful, warming, healing soup! Definitely ADD FRESH DILL for the finished soup, and I find the juice of one lemon really brightens the flavor, and has an added punch of vitamin C too! Also, don't salt the broth...wait till you assemble the finished soup and taste to see how much salt it needs, if any. Use a light hand!
This soup was very tasty, but the chicken bones were very weird.
This is a very nice, rich chicken stock. I roasted the vegetables with the bones for more flavour. (plus, I think it's more easier & healthier to toss them all together then have to cook them in oil)Leave the wonderful caramelized juices that are a result of roasting the ingredients on the pan and put the roasting pan on your stove top and add some of the water and scrape any brown bits of chicken or vegetables that may be stuck to the bottom of the pan and mix them into the rest of the water in the stock pot. For the seasonings I made a sachet and adding the ingredients in some cheese cloth that you tie up with a string and discard after. I did use and put 2 bay leaves in the sachet and fresh herbs instead of dried. THX. It's so worth the time saving, collecting and freezing the bones untill I had enough to make this broth.
I loved this recipe! It made the my dishes rich and yummy! I double the recipe and froze in 1 cup containers and just pull it out as I need it premeasured! Thank you!
This stock was excelent - very rish and flavorful. The earlier review misse d the point, I think. This isn't a recipe for soup, it's a recipe for chicken stock.
I never though of sauteing the veggies for stock but oh boy it made a huge difference. This was the richest stock I've ever made. I had a few left over chicken quarters in the freezer and I picked up chicken backs because they were cheap. This made the BEST stock!
This is absolutely the only way to make chicken stock. The browning of the chicken bones first gives this a rich, deep chicken flavor, perfect for any chicken dish needing broth. Use turkey bones tha same way. Delicious!!!!
This is an excellent chicken broth. It's easy to make, and sooo much better than store bought. Plus, it's "all natural." I use it to substitute for oil in a lot of my cooking. It's much healthier.
A new recipe revealed each day until Christmas. Check it out!
Get time-saving recipes to save your busy life.
Get the season’s best recipes for holiday feasting.
See how to make flavorful chicken stock in five simple steps.
Watch Chef John prepare a long-simmering chicken stock.
The key to delicious chicken noodle soup is the broth.