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Making Homemade Chicken Stock

Updated on June 25, 2012

Chicken Stock 101 -

Right now we're going to discuss the processes involved with making homemade chicken stock. I know, I know, I've recently just published a hub covering pork stock, but this is a little different! Chicken is much leaner and produces a much lighter broth, so more care must be taken to ensure a winning stock. In the following short recipe, I'll show you how to make a legit chicken stock and even reveal my secret for obtaining the golden yellow color we've all come to associate with this light colored and versatile broth with. Come on, it's a whole lot better than the store bough stuff everyone's gotten so used to!


Chicken Stock Recipe Rating -

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Ingredients -

  • Bones & Skin of One Chicken
  • 4 Celery Stalks
  • 1 Yellow Onion
  • 1 Clove Garlic
  • Tablespoon Dried Thyme
  • 3 Bay Leaves
  • Salt & Pepper


Cook Time

Prep time: 5 min
Cook time: 3 hours
Ready in: 3 hours 5 min
Yields: Eight Cups

Process -

  1. In a large stockpot, combine the water, chicken bones, thyme and bay leaves.
  2. Bring the pot up to a heat that is just before simmering. For my stove, I found that med-low heat sustains the correct temperature. You'll probably have to fiddle around a little bit to get the right heat. Cover and leave to incorporate for the next 2-3 hours. (More time = more flavor)
  3. Chop up all your vegetables and with an hour remaining, add them to the stockpot. Increase the heat to a light simmer. Cover and let cook for an hour. (Adding the vegetables in the last hour will prevent aromas and delicate veggie flavors from being lost.)
  4. When ready, turn off heat and let the chicken stock cool to a reasonable working temperature. During this time, season the broth with salt and pepper!
  5. Strain off bones, skin and vegetables. If you wish, you can save the vegetables and use them in a chicken noodle soup.
  6. Pour in a container and let it cool to room temperature. This stock will keep in the refrigerator for up to a week or so.

Turmeric Powder
Turmeric Powder

The Golden Secret -

Ha ha, well it's not that coveted of a secret... The trick to obtaining a chicken stock that is deep yellow in color is to add a pinch of curry or turmeric powder to the simmering stock. The taste that they impart is negligible, but they go a long ways to spruce up a normally translucent broth. A tiny trick, not a secret!


Store bought stock won't have anything on your homemade version. Plus with the pinch of turmeric, your broth will have the perfect color. Impress yourself and give this recipe a whirl. Thanks for reading my article discussing making homemade chicken stock. Comments, questions and suggestions are always appreciated!


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    • karenfritz profile image

      Karen Fritzemeier 4 years ago

      Great recipe! I use a similar recipe, but throw in a few peeled carrots too. I love the tip about adding color. That will help my broth look more appetizing.

    • Joe Macho profile image

      Zach 6 years ago from Colorado

      amnestylina - I suppose you could skip out on the salt. It would make for a bit more bland of a taste though. I normally only use a teaspoon just to season.

    • amnestylina profile image

      amnestylina 6 years ago

      is the salt necessary? Great tip about the turmeric. Saffron is so expensive

    • Joe Macho profile image

      Zach 6 years ago from Colorado

      phoenix2327 - No problem. Thanks for stopping by to read.

    • phoenix2327 profile image

      Zulma Burgos-Dudgeon 6 years ago from United Kingdom

      Like the tip about adding turmeric for colour.