Love a cozy bowl of soup? Ina Garten homemade chicken stock recipe is your secret weapon. It’s rich, flavorful and so easy to make at home.
This how to make Ina Garten homemade chicken stock guide uses simple ingredients. You’ll get golden stock perfect for soups, risottos or gravy. Try it today!
My Story With This Comforting Chicken Stock
I remember my first snowy weekend in the kitchen. Rain poured outside. I craved warm chicken soup. But store-bought stock tasted flat.
Then I found Ina Garten homemade chicken stock recipe. One pot later and my home smelled like heaven. That rich, golden liquid transformed my soup. Now, it’s my go-to for sick days or family dinners. It feels like a hug in a pot. What’s your favorite memory with homemade stock?
Equipment List
- Large stockpot (at least 8 quarts).
- Fine-mesh strainer or cheesecloth.
- Wooden spoon for stirring.
- Sharp knife and cutting board.
- Large bowl for straining.
- Storage containers (glass jars or freezer bags).
- Ladle for scooping.
Recipe Overview
- Recipe Name: Ina Garten Homemade Chicken Stock
- Servings: 8 cups
- Prep Time: 15 mins
- Cook Time: 240 mins
- Total Time: 255 mins
- Course: Base/Soup Stock
- Cuisine: American Comfort
- Calories: 45 kcal per serving
Ingredients for Ina Garten Homemade Chicken Stock
- 4 pounds chicken bones (backs, necks, wings, or a whole chicken).
- 2 large yellow onions, unpeeled and quartered.
- 3 carrots, scrubbed and chopped into big chunks.
- 3 celery stalks, with leaves, chopped roughly.
- 4 garlic cloves, smashed.
- 1 bunch fresh parsley (stems and leaves).
- 6 sprigs fresh thyme.
- 2 bay leaves.
- 1 tablespoon whole black peppercorns.
- 2 tablespoons kosher salt.
- 16 cups cold water (enough to cover ingredients).
These ingredients for Ina Garten homemade chicken stock make it deep and flavorful. Use organic if you can!
Instructions for Ina Garten Homemade Chicken Stock
1. Prep the Chicken and Veggies
Rinse chicken bones under cold water. Pat dry. Chop onions, carrots and celery into large pieces. No need to peel onions—the skins add color. Smash garlic with a knife. This takes 10 minutes max.
2. Layer Everything in the Pot
Place chicken bones in a large stockpot. Add onions, carrots, celery, garlic, parsley, thyme, bay leaves and peppercorns. Sprinkle in salt. Pour cold water over all. Water should cover by 2 inches.
3. Bring to a Gentle Simmer
Set pot over medium-high heat. Bring to a boil slowly. Skim off any foam with a spoon. This keeps stock clear. Once boiling, drop heat to low. Let it simmer gently. Bubbles should barely break the surface.
4. Simmer Low and Slow
Cover pot partially. Simmer for 4 hours. Stir every 30 minutes. Add water if it drops too low. The house will smell amazing. Chicken bones turn soft and meaty. Veggies soften fully.
5. Strain the Golden Stock
Turn off heat. Let sit 20 minutes. Place a fine strainer over a big bowl. Ladle stock through carefully. Discard solids. No need to press—they gave their all! You get about 8 cups of rich stock.
6. Cool and Store
Cool stock on counter. Skim fat from top if you like. Pour into jars or bags. Fridge it or freeze. Tastes best fresh!
Cooking Tips and Simple Recipe Variations
- Roast bones first at 400°F for 30 minutes for deeper flavor.
- Add leeks or fennel for a twist—great in seafood soups.
- Use turkey bones instead for holiday stock.
- Skip salt if using in salted recipes later.
- Freeze in ice cube trays for small recipe portions.
- Simmer overnight in a slow cooker for hands-off ease.
- Double herbs for herby stock perfect for stuffing.
Little History Behind This Comfort Food
Chicken stock dates back centuries. French chefs called it “fond,” the base of great meals. Ina Garten, the Barefoot Contessa and shares her easy version in cookbooks like “Modern Comfort Food.
” She learned from Julia Child’s influence. It’s not fancy—just pure, slow-simmered goodness. Today, it’s a staple in home kitchens worldwide. Homemade beats canned every time!
What to Serve With This Dish
Pair your Ina Garten homemade chicken stock with simple stars. Use in chicken noodle soup with egg noodles and fresh herbs. Make risotto—stir in slowly for creamy magic.
Try gravy over mashed potatoes. Or sip as broth with a lemon slice on cold days. It shines in matzo ball soup too!
Occasion or Event Ideas
Perfect for family game nights—warm everyone up. Host a soup swap party; share jars with friends. Ideal for cozy holidays or post-workout recovery meals.
Use at brunches for eggs Benedict sauce. Great for meal prep Sundays. Even wedding showers love stock in gift baskets!
Storage and Reheating Tips
- Fridge: Up to 4 days in airtight jars.
- Freezer: 3 months in bags; flatten for space.
- Reheat: Simmer gently on stove; don’t boil.
- Check for off smells before use.
- Portion into 2-cup sizes for easy thawing.
- Label with date for freshness.
Nutrition Information
| Nutrient | Amount per Serving (1 cup) |
|---|---|
| Calories | 45 kcal |
| Protein | 6g |
| Fat | 2g |
| Carbs | 1g |
| Sodium | 900mg |
| Collagen | High (from bones) |
| Vitamins | A, C (from veggies) |
Is This Dish Good for You?
Yes! Ina Garten homemade chicken stock is a health hero. Bones release collagen for glowing skin and strong joints. Veggies add vitamins A and C to boost immunity.
It’s low-calorie but filling. Low carbs make it keto-friendly. Gelatin soothes guts naturally. Skip salt for low-sodium needs. Drink it plain for a wellness boost!
Ina Garten Homemade Chicken Stock Recipe
Ingredients
- 4 pounds chicken bones backs, necks, wings, or a whole chicken.
- 2 large yellow onions unpeeled and quartered.
- 3 carrots scrubbed and chopped into big chunks.
- 3 celery stalks with leaves, chopped roughly.
- 4 garlic cloves smashed.
- 1 bunch fresh parsley stems and leaves.
- 6 sprigs fresh thyme.
- 2 bay leaves.
- 1 tablespoon whole black peppercorns.
- 2 tablespoons kosher salt.
- 16 cups cold water enough to cover ingredients.
Instructions
Prep the Chicken and Veggies
- Rinse chicken bones under cold water. Pat dry. Chop onions, carrots, and celery into large pieces. No need to peel onions—the skins add color. Smash garlic with a knife. This takes 10 minutes max.
Layer Everything in the Pot
- Place chicken bones in a large stockpot. Add onions, carrots, celery, garlic, parsley, thyme, bay leaves, and peppercorns. Sprinkle in salt. Pour cold water over all. Water should cover by 2 inches.
Bring to a Gentle Simmer
- Set pot over medium-high heat. Bring to a boil slowly. Skim off any foam with a spoon. This keeps stock clear. Once boiling, drop heat to low. Let it simmer gently. Bubbles should barely break the surface.
Simmer Low and Slow
- Cover pot partially. Simmer for 4 hours. Stir every 30 minutes. Add water if it drops too low. The house will smell amazing. Chicken bones turn soft and meaty. Veggies soften fully.
Strain the Golden Stock
- Turn off heat. Let sit 20 minutes. Place a fine strainer over a big bowl. Ladle stock through carefully. Discard solids. No need to press—they gave their all! You get about 8 cups of rich stock.
Cool and Store
- Cool stock on counter. Skim fat from top if you like. Pour into jars or bags. Fridge it or freeze. Tastes best fresh!
Notes
- Roast bones first at 400°F for 30 minutes for deeper flavor.
- Add leeks or fennel for a twist—great in seafood soups.
- Use turkey bones instead for holiday stock.
- Skip salt if using in salted recipes later.
- Freeze in ice cube trays for small recipe portions.
- Simmer overnight in a slow cooker for hands-off ease.
- Double herbs for herby stock perfect for stuffing.
FAQs about Ina Garten Homemade Chicken Stock
How long does Ina Garten homemade chicken stock last in the fridge?
It stays fresh up to 4 days. Smell it first—if sour, toss it. Freezing extends life to 3 months. Always cool fully before storing.
Can I make this in a slow cooker?
Yes! Low for 8-10 hours. Perfect for busy days. Same ingredients, just set and forget. Strain the same way.
What’s the best chicken for this recipe?
Bones from backs, wings, or rotisserie work great. Organic or free-range adds flavor. Avoid breast meat—it’s for eating, not stock.
Why skim the foam during cooking?
Foam is impurities. Skimming keeps stock clear and clean-tasting. Your final product looks pro!
Can I use this stock in baby food?
Strain extra well and dilute. It’s gentle and nutritious for little ones over 6 months. Check with your doctor first.
Final Thoughts
There you have it—your full guide to how to make Ina Garten homemade chicken stock. This recipe changed my cooking game forever. It’s simple, rewarding and tastes like love.
Next time you’re in the kitchen, simmer a pot. Your soups, stews and sauces will thank you. Share your tweaks in the comments! What’s your first dish with this stock? Happy cooking, friends!
Hi! I’m Livy Lane, the creator of LivyCooks.com. I share easy, delicious recipes anyone can make at home. Let’s cook, taste and enjoy every bite together!