How to Store Chicken Stock

Once the stock has cooled I like to keep a few pint jars of stock in the fridge and always put a couple in the freezer too. Chicken bone broth keeps in the fridge 3-4 days and up to 3 months in the freezer. You can also use ziplock bags to keep your chicken stock.

How long to simmer chicken stock?

The longer you reduce chicken stock, the richer the flavor you will have. Sometimes I don't have much time and will let it simmer for about 45 minutes to an hour - the stock is still very flavorful! If you want to make it in even a shorter time I recommend using an instant pot or a pressure cooker.

Homemade and Flavorfull Chicken Stock Simple Recipe

Name: Homemade Chicken Stock
Prep time: 10 min
Cook time: 2 h
Total time: 2 h 10 min
Cuisine: French
Ingredients: 1 roast chicken carcass (or 2–3 lbs chicken bones or wings); 2 carrots, roughly chopped; 2 celery stalks, roughly chopped; 1 leek, cleaned and split down the middle; 1 onion, quartered (leave the skin on for a deeper golden color); 2 garlic cloves, peel left on with an incision in the clove to release flavor; 2 bay leaves; 1 star anise; A few sprigs of fresh thyme and/or rosemary; 12 cups cold water to cover

Description

Turn your Roast Chicken Dinner into French Onion Soup Gratinée or Chicken Soup with leeks and potatoes the next day!

Ingredients

Scale

- 1 roast chicken carcass (or 2–3 lbs chicken bones or wings)

- 2 carrots, roughly chopped

- 2 celery stalks, roughly chopped

- 1 leek, cleaned and split down the middle

- 1 onion, quartered (leave the skin on for a deeper golden color)

- 2 garlic cloves, peel left on with an incision in the clove to release flavor

- 2 bay leaves

- 1 star anise

- A few sprigs of fresh thyme and/or rosemary

- 12 cups cold water to cover

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Instructions

1. Prepare the base. Place the leftover chicken bones or leftover chicken carcass in a large stock pot. Add the carrots, celery, leek, onion, garlic, herbs and star anise. Feel free to leave the vegetables in large peices.

1. Cover with cold water. Add enough water to cover everything by about 2 inches - 12 cups of water should be fine but feel free to add a little more if needed.

1. Bring to a gentle boil. Slowly bring to a simmer over medium low heat, then reduce to low. You should see only the occasional bubble rise to the surface.

1. Skim and simmer. Skim off any foam during the first 30 minutes for a clear, clean stock. Let simmer gently, uncovered, for 2 to 3 hours. Stir regularly so that nothing sticks to the bottom of the pot.

1. Strain and cool. Pour through a fine-mesh sieve into a large bowl or pot. Discard the solids. Let cool.

1. Store. Refrigerate for 3 to 4 days or freeze for up to 3 months. Once chilled, you can remove the solidified fat layer for a lighter stock.

Notes

Once you have made homemade stock and see how easy it is to make you will never buy stock from the grocery store again!

Tip from Le Chef: For a deeper, more roasted flavor, bake the bones at 425 °F (220 °C) until golden before simmering. The rich brown stock and aroma will remind you of the best bistros of Paris. Extra bonus points if you also use chicken feet to make your stock 🙂

How to Use Homemade Chicken Stock

Once you have a batch ready, the possibilities are endless:

Soups: The base for my French Onion Soup Gratinée or a simple Chicken Soup with leeks and potatoes.

Sauces: Deglaze your pan with chicken stock after searing chicken or steak for a restaurant-worthy reduction.

Risotto: Use stock for a rich and flavorful Risotto with chicken and mushrooms

Grains: Cook rice, couscous, or orzo in stock for a boost of flavor and nutrients

Sipping broth: A warm mug of stock with a drizzle of olive oil and fresh thyme — comfort in its simplest form.

Having chicken stock in your freezer makes French cooking effortless. You can create something beautiful and deeply satisfying any night of the week.