Skip to main content

How to make chicken stock

From roasting the chicken to straining the liquid, follow our handy tips below to make perfect homemade stock.

A whole chicken in a roast pan

1. Roast the chicken

For a deep, rich stock, start by roasting a whole chicken or chicken pieces on the bone. Roast chicken bones enhance the flavour of the stock more than raw bones or boneless chicken pieces.

Remove the chicken skin

2. Break it down

Chicken skin contains a lot of fat which makes the stock greasy, so be sure to remove the chicken skin and discard it.

Cover the chicken and vegetables with water

3. Cover with water

To avoid overdiluting your stock, add enough water to just cover the ingredients in the stockpot or pan. If the flavour of the stock is too strong, you can always add more water later.

Boil the stock mixture

4. Let it simmer

Overboiling the stock mixture can make the liquid cloudy. Bring it to the boil, then reduce heat to low. Partially cover with a lid and simmer for 1 1/2 hours or until stock is a golden amber colour.

Strain the chicken and vegetables

5. Strain the stock 

For clear stock, strain through a fine sieve to remove chicken bones and veggies. If you don’t have a fine sieve, line a colander with a clean Chux cloth or muslin cloth to help remove any solids and impurities.

Skim the fat from the soup

6. Skim the fat

To keep the colour and flavour of your stock pure, allow the stock to cool, then use a metal spoon to skim any fat from the surface. You’ll be left with a rich stock that’s ideal for soups and stews.

Store it right 

Keep homemade stock in airtight containers in the fridge for up to 4 days, or freeze in airtight containers for up to 3 months. The chicken meat can be stored in airtight containers in the fridge for up to 3 days, or frozen for up to 3 months.