Easy Homemade Chicken Stock (Gluten-Free, Dairy-Free)

Making homemade chicken stock is way easier than it sounds. Little hands-on time required, just plenty of simmering to get a rich, flavorful stock that is perfect as a base for risottos, soups, stews, sauces and gravies. Naturally gluten-free and dairy-free too.

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Flavorful Homemade Stock

If you’ve never made stock at home because it sounds complicated, then you’re in for a tasty surprise!

Simmered low and slow to get the natural gelatin from the chicken bones, and flavor from the vegetables and herbs, homemade stock is definitely more flavorful and rich compared to store-bought chicken stock (which often comes with way too much sodium and preservatives that we don’t want or need!).

And if you’ve ever used homemade stock or broth as the base for recipes such as risotto, chicken noodle soup, chicken gravy or sauces, you’ll probably have noticed how much the homemade version really elavates the dish.

Making it is very simple, just make sure to make it on a day when you’re going to be at home, while the stock simmers on the stovetop and creates the most delicious aroma.

Why You’ll Love this Recipe:

• Simple Ingredients: The few ingredients you’ll need to make your own stock are easily accessible at the local grocery store (nothing fancy required).
• Easy to Make: This very low-maintenance recipe only involves dumping all the ingredients in a pot, covering it with water, and then boiling before simmering it low and slow until all the flavor has been extracted from the ingredients.
• Totally Gluten-Free & Dairy-Free: The best part is that this stock recipe is 100% gluten-free and dairy-free, which means that even those with Celiac disease or gluten or lactose intolerances can enjoy it without issues!

Ingredients You’ll Need:

Here’s a visual overview of the ingredients required for making this homemade chicken stock recipe.

(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)

Recipe Notes + Substitutions:

• Chicken: I like using a chicken carcass – which is basically the chicken skeleton after the meat has been cut off (you can easily ask your butcher for it). It will have retain the bone structure of the chicken, and there will usually be some residual fat and meat left on the bones (but not a lot). If you like, you may also use chicken thighs with the skin on (but bear in mind that the skin and fat will usually result in a layer of grease on top of the stock, which makes it more fatty).
• Veggies: I’ve used the classic mirepoix mix of carrots, onions and celery to impart flavor without overpowering the taste of the chicken stock. I would avoid strong vegetables such as broccoli and cabbage as that can impart a bitter taste to the stock.
• Herbs and Spices: I’ve used bay leaves, whole allspice, and whole peppercorns to add flavor as the stock simmers and cooks.
• Scrape off Fat: As the stock cools, any fat will rise to the top and create a white solid layer (remove this layer of fat and discard to get a cleaner, lighter stock).

How to Make Your Own Chicken Stock at Home:

Dry Char the Carrot and Onion: Cut the carrot and onion in half and then and char them in a dry skillet over medium-high heat for 3–4 minutes. This enhances the broth’s aroma and color.

Combine Ingredients and Cover with Water: Place the chicken, charred vegetables, celery sticks, bay leaves, allspice, and peppercorns in a large stock pot. Add enough water to fully cover all ingredients.

Dish by Dish Tips:

• Dark Chicken Stock vs. White Chicken Stock: Brown chicken stock refers to stock made with bones that have first been roasted and the pan deglazed, result in a stock that is darker in color. White chicken stock (as in this case) is made with uncooked chicken bones.
• Difference Between Chicken Stock and Broth: The main difference between stock and broth is that chicken stock is usually made with mostly bones, and is simmered for a much longer time. Chicken broth, on the other hand, if often made with chicken meat, and is cooked for a shorter time.
• Use Leftover Chicken Bones: If you have a leftover bones from your rotisserie chicken or roast chicken dinner, you can use that the make chicken stock instead of raw chicken carcass.
• Storing: To store, make sure you cool the chicken stock first before placing it in mason jars (it will last 5 days in the refrigerator or up to 6 months frozen). If frozen, thaw the stock overnight in the refrigerator, or run the jar until hot water to loosen the frozen stock from the jar and then pour it into a pot to melt it.
• Freeze into Cubes: For an easy way to freeze and use this, pour the cooled chicken stock into an ice cube tray and freeze, so you can use the number of cubes you need without having the defrost all the stock.

Other Gluten-Free Basics to Make:

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Homemade Chicken Stock (Gluten-Free, Dairy-Free)

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5 from 1 review

• Author: Felicia Lim
• Total Time: 3 hours 10 minutes
• Yield: 2 quarts 1x
• Diet: Gluten Free

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Description

Making homemade chicken stock is way easier than it sounds. Little hands-on time required, just plenty of simmering to get a rich, flavorful stock that is perfect as a base for risottos, soups, stews, sauces and gravies. Naturally gluten-free and dairy-free too.

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Ingredients

Scale 1x2x3x

• 1 chicken carcass (approximately 4 to 5 pounds)
• 1 carrot, halved
• 1 onion, halved
• 2 celery stalks, cut into sticks
• 2–3 bay leaves
• Whole allspice (to taste)
• Whole peppercorns (to taste)

Cook Mode Prevent your screen from going dark

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Instructions

1. Dry Char the Carrot and Onion: Cut the carrot and onion in half and then and char them in a dry skillet over medium-high heat for 3–4 minutes. This enhances the broth’s aroma and color.
2. Combine Ingredients in Pot: Place the chicken, charred vegetables, celery sticks, bay leaves, allspice, and peppercorns in a pot.
3. Cover with Water: Add enough water to fully cover all ingredients.
4. Bring to Boil and Scoop Out Scum: Bring to a boil, then skim off any foam from the surface (removing the scum will ensure you get a clear chicken stock).
5. Simmer: Reduce the heat to low, cover with a lid, and simmer the ingredients for 3 hours. (The heat should be low enough such that you only get a bubble once in a while. The longer the time taken to simmer, the richer the chicken stock will be.)
6. Strain Stock: Strain the chicken broth through a sieve. Optionally, pick the meat off the bones for soups or other dishes. You should get approximately 2 quarts of chicken stock. If you end up with more, you can simmer it a little longer until some of the extra water has evaporated to get a richer stock.
7. Use or Store: Use the chicken stock immediately or cool the stock completely before dividing them into portions into clean sterilized mason jars and place into the fridge or freeze for later to use in soups, stews, or sauces.

Notes

Chicken: I like using a chicken carcass – which is basically the chicken skeleton after the meat has been cut off (you can easily ask your butcher for it). It will have retain the bone structure of the chicken, and there will usually be some residual fat and meat left on the bones (but not a lot). If you like, you may also use chicken thighs with the skin on (but bear in mind that the skin and fat will usually result in a layer of grease on top of the stock, which makes it more fatty).

Veggies: I’ve used a mix of carrots, onions and celery to impart flavor to the chicken stock.

Herbs and Spices: I’ve used bay leaves, whole allspice, and whole peppercorns to add flavor as the stock simmers and cooks.

Scrape off Fat: As the stock cools, any fat will rise to the top and create a white solid layer (remove this layer of fat and discard to get a cleaner, lighter stock).

Storing: Homemade chicken stock will last 5 days in the refrigerator or up to 6 months frozen. If frozen, thaw the stock overnight in the refrigerator, or run the jar until hot water to loosen the frozen stock from the jar and then pour it into a pot to melt it.

• Prep Time: 10 mins
• Cook Time: 3 hours
• Category: Basics
• Method: Stovetop