To make a flavorful homemade chicken stock, slowly simmer chicken bones (or a whole chicken) with aromatic vegetables and herbs in cold water for several hours, then strain and cool it before storing.

Basic method

  • Use 1 whole chicken or about 1.5–2 kg of bony parts (backs, wings, carcasses, feet if you have them) in a large stockpot.
  • Add roughly chopped onion, carrot, and celery (a classic mirepoix), plus optional garlic, parsley stems, thyme, bay leaves, and peppercorns.
  • Cover with plenty of cold water (about 3–6 quarts, enough to just cover the bones), and bring it up to a gentle boil, then immediately turn down to a bare simmer.

Gentle simmer is key

  • Skim off the grey foam (“scum”) that rises in the first 20–30 minutes; this helps keep the stock clear and clean-tasting.
  • Keep the heat low so you see only small, lazy bubbles; a rolling boil can emulsify fat and proteins, giving you cloudy, greasy stock.
  • Simmer uncovered (or partially covered) for 3–5 hours for a standard stock; up to 8–12 hours yields a richer, more gelatinous result.

Finishing and storing

  • In the last 10 minutes, lightly salt if you like, but many cooks prefer to leave it under‑seasoned and salt later in recipes.
  • Strain through a fine mesh strainer (lined with cheesecloth for extra clarity) into a clean container, pressing gently on the solids to extract liquid, then discard the solids.
  • Cool quickly, then refrigerate up to about 4–5 days or freeze for several months; once chilled, you can lift off the solid fat cap if you want a leaner stock.

Simple white vs. brown stock

  • White stock: Use raw bones and do not roast them first; this gives a lighter, cleaner flavor that’s great for delicate soups and sauces.
  • Brown stock: Roast the bones and vegetables until deeply browned before simmering; this makes a darker, more robust stock ideal for gravies and stews.

Common mistakes to avoid

  • Boiling vigorously (leads to cloudy, oily stock and sometimes bitter notes).
  • Skipping bones with joints or feet, which provide collagen and that nice jelly-like texture when cold.
  • Overseasoning with salt early, which can leave you with an overly salty result once the liquid reduces.

TL;DR: Put chicken bones, onion, carrot, celery, and herbs in a pot, cover with cold water, bring just to a boil, then simmer very gently for several hours, skim, strain, cool, and store.