Homemade Chicken Stock

stock pot full of bone in chicken and filled with water to the brim with floating large chunks of carrots, onions, celery, garlic and zuchinni

Making your own chicken stock is one of the easiest basic ingredients you can make yourself. it’s a great way to use up leftover chicken bones and scraps, creating a chicken stock so flavorful, you'll never use store-bought again!

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Prep Time 15

Cook Time 2

Course Soup

Cuisine Mexican

Ingredients

5 lbs bone in chicken
1 carrot roughly chopped
1/2 white onion halved
4 ribs celery roughly chopped
3 cloves garlic plus garlic skin
2 dry bay leaves
3 sprigs rosemary optional
3 sprigs thyme optional

Instructions

Combine the Ingredients in a Pot
Place the chicken or carcass in a large stockpot. Add the chopped onions, carrots, celery, garlic, and herbs. Pour in enough cold water to cover the ingredients by about 2 inches (roughly 10 cups of water, depending on the size of your pot).
Bring to a Boil, Then Simmer
Bring the mixture to a gentle boil over medium-high heat. Once boiling, reduce the heat to low to maintain a gentle simmer. Skim off any foam or scum that rises to the top using a spoon or ladle. This will help ensure a clear, clean broth.
Simmer for Hours
Let the stock simmer for at least 2–3 hours, but the longer you cook it, the more flavor you’ll extract. A simmer of 6–8 hours is ideal for a deep, rich stock, and you can even let it go overnight if you're using a slow cooker. Add more water as needed to keep the bones submerged.
Strain the Stock
Once the stock has reached the desired flavor, turn off the heat and let it cool slightly. Use a fine-mesh strainer or cheesecloth to strain out the solids, discarding the bones and vegetables. You can also use a ladle to separate the stock from the solids.
Store Your Stock
Let the stock cool completely before transferring it to containers for storage. You can refrigerate the stock for up to 5 days or freeze it for up to 3 months. If you want to store it in the freezer, consider using ice cube trays for easy portioning.
Use in Your Favorite Recipes
Now that you’ve made homemade chicken stock, it’s ready to use! You can incorporate it into your family’s favorite soups like sopita, guisados (Mexican meat stews), Mexican rice, salsas, and more.

Notes

Tips for the Best Chicken Stock

Roast the Bones: For an even richer flavor, consider roasting the chicken bones in the oven at 400°F for about 30 minutes before making the stock. This will caramelize the bones and add depth to the flavor.
Don’t Overcrowd the Pot: You want enough water to cover the ingredients, but don’t overcrowd the pot. If you have too many ingredients, the stock won’t have room to develop its full flavor.
Skim Regularly: Skimming the foam during the initial boil helps keep the stock clear and ensures the final result isn’t too clou

Keyword authentic mexican, chicken stock