Ina Garten Homemade Chicken Stock Recipe
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.
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.