The chicken stock
THE chicken stock! is a medium American recipe that serves 6. 15 calories per serving. Recipe by Jose.elcook on YouTube.
Prep: 40 min | Cook: 2 hrs 25 min | Total: 3 hrs 25 min
Cost: $7.85 total, $1.31 per serving
Ingredients
- 3 lb Chicken Bones (raw or leftover roasted bones, skin and cartilage included)
- 2 Tbsp Olive Oil (for coating bones before roasting)
- 1 large Yellow Onion (roughly chopped, skin left on for extra flavor)
- 3 stalks Celery Stalks (roughly chopped)
- 2 large Carrots (roughly chopped)
- 5 cloves Garlic Cloves (crushed or minced to release flavor)
- 1 tsp Fresh Rosemary (leaves stripped from stem)
- 1 tsp Fresh Thyme (leaves stripped from stem)
- 1 tsp Fresh Sage (leaves stripped from stem)
- 12 cups Water (enough to cover bones by about 1 inch)
Instructions
Prepare Bones
Pat the chicken bones dry, then rub them generously with olive oil so they coat evenly.
Time: PT5M
Arrange on Rack
Place the oiled bones on a wire rack set inside a roasting pan, leaving a small gap between each piece for even airflow.
Time: PT5M
Roast Bones
Roast in a pre‑heated oven at 425°F until deeply browned and slightly charred, about 45 minutes.
Time: PT45M
Temperature: 425°F
Rough‑Chop Vegetables
While the bones roast, roughly chop the onion, celery, and carrots. No need for uniform dice; size doesn’t matter.
Time: PT10M
Crush Garlic
Peel and crush the garlic cloves using a press or the flat side of a knife to release their oils.
Time: PT2M
Transfer Bones to Pot
Move the roasted bones (and any rendered fat) into a large stockpot. Add water until it sits about 1 inch above the bones.
Time: PT5M
Bring to a Boil
Place the pot over medium‑high heat and bring to a rolling boil, skimming off any foam that rises to the surface.
Time: PT10M
Add Mirepoix and Garlic
Stir in the chopped onion, celery, carrots, and crushed garlic. Return to a brief boil, then reduce to a gentle simmer.
Time: PT5M
Simmer Stock
Maintain a low simmer for 90 minutes, occasionally skimming any surface fat or impurities.
Time: PT90M
Add Fresh Herbs
During the last 30 minutes of simmering, add the stripped rosemary, thyme, and sage leaves.
Time: PT2M
Strain Stock
After simmering, remove the pot from heat. First strain through a fine‑mesh strainer into a clean container, then pass the liquid again through a double layer of cheesecloth for a crystal‑clear stock.
Time: PT5M
Cool and Store
Cool the stock quickly (ice bath optional), then refrigerate up to 7 days or freeze in airtight containers for 2–3 months.
Time: PT5M
Nutrition Facts
- Calories
- 15
- Protein
- 1 g
- Carbohydrates
- 0 g
- Fat
- 0.5 g
- Fiber
- 0 g
Dietary info: Gluten-Free, Paleo, Whole30, Dairy-Free, Low‑Calorie
Allergens: None (contains chicken)
Ingredient Substitutions
- Instead of Chicken Bones: Turkey bones
- Instead of Olive Oil: vegetable oil, canola oil
- Instead of Yellow Onion: white onion
- Instead of Celery Stalks: celery hearts
- Instead of Carrots: parsnips
- Instead of Garlic Cloves: garlic paste
- Instead of Fresh Rosemary: dried rosemary (½ tsp)
- Instead of Fresh Thyme: dried thyme (½ tsp)
- Instead of Fresh Sage: dried sage (½ tsp)
Equipment Needed
- Oven
- Roasting Pan
- Wire Rack
- Large Stockpot (6‑qt)
- Chef’s Knife
- Cutting Board
- Garlic Press or Mortar (optional)
- Fine Mesh Strainer
- Cheesecloth
- Ladle
- Wooden Spoon
- Measuring Cups
Critical Steps — Do Not Skip
- Roasting the bones to develop deep flavor
- Skimming foam during the initial boil to keep the stock clear
- Maintaining a gentle simmer, not a hard boil
- Adding fresh herbs only in the final 30 minutes to avoid bitterness
- Straining twice (mesh then cheesecloth) for a clear stock
Chef Tips from the Video
- Use a mix of necks, backs, and wing tips for maximum gelatin; leftover carcasses work great
- Add a splash of dry white wine during the simmer for extra depth
- For an ultra‑clear stock, let it chill and skim the solidified fat before straining
Troubleshooting
Stock is cloudy
Ensure you skim foam frequently and keep the simmer gentle; avoid a rolling boil.
Stock tastes thin or bland
Roast the bones longer for deeper flavor and increase the simmer time up to 2 hours.
Too much fat on surface
After cooling, refrigerate the stock; the fat will solidify and can be easily removed.
Storage
Refrigerator: Store in sealed containers for 5‑7 days
Freezer: Freeze in airtight jars or bags for up to 3 months
Room temperature: Do not store at room temperature; cool quickly before refrigerating
Make-Ahead Tips
- Make a large batch and freeze in ice‑cube trays for portion‑size use
- Label containers with date for easy inventory
Frequently Asked Questions
What is the cultural significance and history of homemade chicken stock in American cooking?
Chicken stock has been a cornerstone of American home cooking since the early 20th century, serving as the foundation for classic soups, gravies, and comfort dishes. It reflects a tradition of using every part of the animal, minimizing waste, and building flavor from scratch.
What are the traditional regional variations of chicken stock within United States cuisine?
In the South, stock often includes aromatics like bay leaves and peppercorns, while New England versions may add herbs such as thyme and parsley. Some Midwestern cooks add a splash of apple cider vinegar to help extract minerals from the bones.
How is chicken stock traditionally served in American households?
While stock itself is usually used as a cooking base, many families serve a simple clear chicken broth with noodles or rice as a light soup, especially when someone is ill or during cold weather.
What occasions or celebrations is chicken stock commonly associated with in American culture?
Chicken stock is a staple for holiday meals like Thanksgiving and Christmas, where it forms the base for turkey gravy, stuffing moisture, and hearty soups served as starters.
What other American dishes pair well with this homemade chicken stock?
Use it in classic chicken noodle soup, creamy mashed potatoes, country-style gravy, jambalaya, or as the liquid for cooking rice and quinoa to add extra flavor.
What makes this chicken stock special compared to store‑bought versions?
Roasting the bones creates a deep caramelized flavor, and the fresh mirepoix plus herb finish provides a bright, clean taste that commercial stocks often lack due to additives and over‑processing.
What are the most common mistakes to avoid when making this chicken stock?
Common errors include boiling the stock vigorously (which makes it cloudy), skipping the skimming step, adding herbs too early (causing bitterness), and not roasting the bones long enough for full flavor development.
Why does this recipe roast the bones before simmering instead of adding them raw?
Roasting caramelizes the marrow and bone surface, unlocking richer, nutty flavors and a darker color that a raw‑bone stock cannot achieve, resulting in a more robust broth.
Can I make this chicken stock ahead of time and how should I store it?
Yes. Cool the stock quickly, then refrigerate for up to 7 days or freeze in airtight containers for 2‑3 months. Portioning into 1‑cup jars makes thawing fast and convenient.
What texture and appearance should I look for when the stock is finished?
The finished stock should be clear, amber‑gold in color, with a thin sheen on the surface. It should coat the back of a spoon lightly without being oily or cloudy.
How do I know when the chicken stock is done cooking?
After 90 minutes of gentle simmer, the flavors will be fully extracted; the bones will look pale, and the liquid will have a rich aroma. Taste for depth—if it feels thin, simmer a bit longer.
What does the YouTube channel Jose.elcook specialize in?
The YouTube channel Jose.elcook focuses on practical home cooking techniques, emphasizing foundational recipes like stocks, sauces, and everyday meals that empower viewers to cook from scratch with confidence.
How does the YouTube channel Jose.elcook's approach to stock making differ from other cooking channels?
Jose.elcook emphasizes roasting the bones for maximum flavor, uses minimal equipment, and provides clear timing cues, whereas many channels skip the roast step or rely on pre‑made broth shortcuts.
Last updated: September 6, 2026
