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overhead view of a stock pot, filled with vegetables, herbs, chicken and spices, is being filled with water
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The Best Chicken Stock with What You Already Have in the Kitchen

The best chicken stock with what you already have in the kitchen combines chicken bones, vegetables, herbs, and spices to make a flavor explosion!

Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings 4 quarts

Ingredients

  • 1-2 Lbs Chicken Bones From 1 Roasted Chicken, or Raw
  • 3 Carrots Medium, Roughly Cut
  • 3 Celery Stalks Roughly Cut
  • 1 Onion Roughly Cut
  • 4 Garlic Cloves Lightly Smashed
  • 8 Thyme Sprigs
  • ½ Parsley Bunch Divided
  • 1 Bay Leaves Whole, 2 if Small
  • 1 Star Anise Whole
  • 1 T Black Peppercorns Whole
  • 1 t Fennel Seeds Whole
  • 1 t Apple Cider Vinegar
  • To Cover Water Cold
  • 3 Scallion Greens
  • 1 Pan Drippings From the Roasted Chicken if applicable
  • Giblets Neck, or Liver (if Applicable)

Instructions

  1. In a large Pot add all of the ingredients, besides ½ of the parsley and scallion greens, cover with cold water.
  2. Bring the pot to a boil, then reduce to a simmer.
  3. Place the pan from the roasted chicken over a burner and add some water so that the bottom is just covered, turn heat on to medium and carefully scrape the drippings off the tray with a metal spatula. Once the bottom has been cleaned, turn off heat and carefully add to the pot.
  4. Simmer the Stock for at least an hour or until it has reduced to your liking.
  5. Turn off the heat then add the remaining parsley and scallion greens, allow to steep for 15 minutes before straining through a mesh strainer.
  6. Using a ladle carefully skim as much of the top layer of fat, this can also be removed after it has cooled, just use a spoon to peel the solidified fat layer off and discard.
  7. Store the stock in an airtight container in the refrigerator for up to 7 days.

Recipe Video

Recipe Notes

When Deglazing the pan drippings, if you have some extra wine you may use that instead of water for extra flavor.

If you make stock regularly, save any vegetable scraps from your cooking throughout the week, or freeze them, and add in with all the rest of the ingredients to minimise waste and add some extra flavour/nutrients.