How to Make Chicken Stock

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A  good chicken stock can add more taste and flavor to your dishes, especially when it comes to make a good stew, soup or risotto.

If you want to make a large dish, then you should definitely look to cook your own chicken stock. Not only is it very easy to do, but it’s also a good plan to have a chicken stock bottle in the fridge or in advance in the freezer.
This chicken stock recipe takes less than an hour to make. It has a clear, clean flavor, and gives you cooked (not overcooked) chicken parts to use into your salad or for any other use, like deep-fried chicken wings.

You can also read this article to learn the  basics of making stock.

How to Make Chicken Stock

Chicken stock recipes - Homemade chicken stock

Utensils you need for making chicken stock:

Ingredients you need:

  • 2 lbs (1kg) of chicken wings(or necks, or poultry carcass parts that always present lots of bone and cartilage, bones giving the taste and cartilage the texture)
  • 3 1/2 ounces (100 g) of carrot
  • 3 1/2 ounces (100 g) of onion studded with cloves
  • 1 small leek
  • 1 to 2 small celery stalks
  • 1 bouquet garni (parsley, a sprig of thyme and a bay leaf… see the bouquet garni recipe here)
  • 1 pinch of salt

Cooking Instructions:

  • Wash the celery.
  • Peel and wash the leeks.
  • Cut leeks in half and tie them with celery.
  • Peel and wash carrots, cut them into sections.
  • Cut chicken wings in two or three parts.
  • In the stockpot, place the wings with a large amount of cold water.
  • Bring to a boil over high heat.
  • Skim regularly during cooking.
  • Blanch two to three minutes to a simmer.
  • Drain, rinse under water and cool completely.

Blanch and skim it up to remove impurities.

  • Place the chicken back into the stockpot once it has been cleaned. Add the aromatics and bouquet garni.
  • Add water and a pinch of salt

Onions, carrots, celery and leeks are called “aromatics” in this kind of preparation.
The pinch of salt is here to promote exchanges between the different elements.

  • Bring to a simmer and cook for 1:00 to 1:30.
  • During cooking, skim and degrease with a pouch (small ladle) regularly.


Skim to remove impurities for the least troubled stock possible.
Degrease the chicken stock to avoid having points of fat in the different recipes that you will make later using the stock base.

Making a big batch of stock is only marginally more difficult than making a small one: Double the recipe—or make as much as you can, in the largest pot you have—then divide the chicken stock among small containers to keep in the freezer.

chicken stock broth - Recipe for chicken stock - How to Make Chicken Stock

White Chicken Stock

  • Then pass it though the Shinese strainer.
  • Cool quickly the chicken stock and refrigerate.

Equipment used to make the chicken stock recipe

Here’s a selection of utensils and cookware that are very useful to make stocks in general. You can easily order thee items on Amazon.com.

Stockpot with Lid
$38.87 via Amazon.com
Chinois Strainer
$21.95 via Amazon.com

Also Read: How to Cut Vegetables a la Paysanne

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