I think we can all agree that homemade chicken stock is superior to any brand you buy at the grocery store. Packed with fresh ingredients (like vegetables and herbs) and whole chicken, it provides a nice balance of flavor. Plus, you can make it work with whatever vegetables you have on hand. I love to use it as the base for Hearty Chicken and Vegetable Soup, Crockpot Chicken Tomatillo Soup, Chicken Wild Rice Soup, and so much more!
Why You Should Make This Recipe
I like to think of homemade stock as liquid gold. I love it because it’s:
Ingredient Notes + Substitutions:
The ingredient list includes medium carrots, celery stalks (with leaves), parsnips (optional), large yellow onions, a whole head of garlic, kosher salt, fresh thyme, fresh parsley, fresh dill, whole peppercorns, roasting chickens, and cold water. Below are a few helpful notes, including a few substitutions:
Whole Chicken vs. Chicken Pieces: In her recipe, Ina Garten uses three 5-pound roasting chickens (aka whole chickens) and cooks them in a 16 to 20-quart stockpot (such as this Le Creuset Stock Pot (affiliate link)). If you do not own a stock pot that big, use the largest pot you own. If you do so, use one large (or two smaller) roasting chickens instead. You can also use 7-10 pieces of chicken parts if you prefer.Chicken to water ratio: Ina uses 7 quarts of water for three whole chickens. If your stock pot is smaller, I recommend covering the chicken and veggies with water by at least 1-2 inches.Do I have to peel vegetables when making chicken stock? No need to peel anything. Like my mom, Ina washes all the veggies under cold tap water, cuts them into large pieces, and adds them to the stockpot. The peels are good for the stock and leave many good things behind, like more flavor, color, and vitamins.Spices & Seasoning: Ina uses a combination of black and white peppercorns in terms of spices. She also suggests seasoning the liquid well with 2 tablespoons of Diamond kosher salt (affiliate link).Vegetables: While Ina uses carrots, celery, onions, parsnips, and garlic, you can use other vegetables as well. If I have them on hand, I also like to add mushrooms, leeks, shallots, red onion, and one or two bay leaves.
How to Make Chicken Stock from Scratch?
Barefoot Contessa’s chicken stock recipe takes about four hours to make. I like to make it on days when I will be hanging about the house or getting my meal prep together for the week. Simply:
Helpful Tips On Straining:
Admittedly, the straining part is my least favorite part of making my own chicken stock. If you feel the same way, here are a few ways to make it easier:
How to Store & Freeze
Storage Instructions: Let the chicken stock cool down and then place in the fridge. They will last for 5-7 days in the refrigerator.Freezing Instructions: I let them sit in the refrigerator overnight before moving them into the freezer. Once frozen, they should be good for up to 6 months.Thawing Instructions: To thaw, place the frozen chicken stock in the fridge the night before. If short on time, the chicken stock can also be thawed in a large bowl of cool water on the kitchen counter.
What to do with the solids/leftovers?
In her recipe, Barefoot Contessa suggests discarding the solids, including the chicken and vegetables. This is the part where I disagree with her. I can’t get myself to throw away all that cooked chicken and vegetables. Having worked in hotel kitchens in my previous life, I follow in the footsteps of some of the restaurant chefs I worked with and re-use them. The leftover chicken carcass and vegetables are perfectly okay to use once more to make even more stock when needed. To do so, simply:
5 Ways To Use Chicken Stock In Recipes:
Recipe Ideas:
Now that you are left with some delicious chicken stock and some shredded chicken, here are some chicken recipe ideas to use them in:
Turkish Pilaf with ChickenChicken Salad with Greek YogurtSesame Chicken Salad recipeSouthwest Avocado Chicken SaladLow-Calorie White Chicken ChiliHearty Chicken and Vegetable Soup
Tips for Success:
Season well. Ina uses two tablespoons of Diamond Crystal Kosher Salt (affiliate link) to bring out the chicken, vegetable, and herb flavor. I also like to give it a taste once it is cooked. It should taste properly seasoned. If not, stir in ½ teaspoon more and taste again. Cool to room temperature first. Strain and pour into individual containers, slightly cover and cool for a few hours or until it is no longer warm. Chill the stock overnight in the fridge before placing it in the freezer on the next day.Scrape off the fat, if desired. As it is simmering on the stovetop, you might notice a layer of fat at the top of your chicken stock. If you prefer to get rid of the fat, use a spoon to scrape it off.
Equipment Used:
While you don’t need any special equipment to make Ina Garten’s chicken broth, here are a few equipment suggestions that might make your life easier. Please be advised that these are affiliate links:
20 quart Stock PotGlass Bowl (or a measuring cup) with an easy pour spoutFine Mesh strainerFreezer friendly plastic deli containers or if you prefer glass, these Weck jars are ideal for freezing.
This recipe has been adapted from Ina Garten’s, Modern Comfort Cookbook (affiliate link). This homemade chicken stock recipe was originally published on May 2013. It has been updated with new photos, information, and recipe in on May 2021.
