Customize and Make Your Own Chicken Stock

Making homemade chicken stock is one of those get-back-to-basics recipes that elevates so many dishes! 

You can use a whole chicken carcass or a combination of bones from leftover chicken wings, thighs, and breasts. Or you can buy a pre-cooked rotisserie chicken and save the bones. You freeze the bones in a container or freezer bag for up to one month.

Chicken stock can be simmered for as little as 3 hours or up to 8 hours.  Stock generally doesn’t require as many bones unless you’re really wanting to up the amount of collagen in your stock.

I have tested lots of bone broth recipes over the years and the same rules apply to stock.  An Instant Pot or pressure cooker will be your best friend for cooking incredibly flavored broth in less than 3 hours!

You can pour the stock into mason jars and use a tea strainer to remove any solids from the stock. Leave one inch of space from the top to allow for expansion when you freeze your stock, otherwise the glass could crack in the freezer. Cover with the mason jar lid when it’s cooled.

Refrigerate and use the stock within three days or freeze for one month.

A simple way to freeze this stock is to freeze them into ice cubes! Once the cubes are frozen, remove them from the ice cube tray and store in a container or freezer bag.