Ina Garten’s Magical Homemade Chicken Stock Recipe

Chicken stock builds the base for countless flavorful recipes, and making it from scratch gives you full control.

Aromatic vegetables, herbs, and chicken simmer slowly, filling your kitchen with warmth.

The long, gentle cooking draws out richness that boxed versions can’t match.

Once cooled, it stores well in the fridge or freezer for easy use.

It’s an essential building block for soups, sauces, and grains.

Homemade stock turns good meals into great ones.

A Golden Goodbye to Your Homemade Base

Culinary magic emerges from Ina Garten’s homemade chicken stock, transforming simple ingredients into liquid gold for passionate home cooks.

Robust flavors develop through patient simmering, creating a foundation for countless gourmet dishes.

Rich herbal notes from fresh parsley, thyme, and dill infuse depth into this liquid treasure.

Kitchen artisans recognize stock as more than mere liquid – it’s liquid comfort and culinary potential.

Why Homemade Chicken Stock Changes Everything

• Unlock Homemade Flavor Depth: This chicken stock transforms ordinary ingredients into a rich, complex liquid gold that elevates any recipe with layers of robust, hearty flavors.
• Incredibly Simple Cooking Method: Minimal effort yields maximum deliciousness – just toss ingredients into a pot, let them simmer, and watch magic happen without constant monitoring or complicated techniques.
• Versatile Kitchen Superhero: Perfect for creating soups, risottos, sauces, and countless other dishes, this stock becomes a foundational ingredient that adds instant gourmet quality to your cooking with zero fancy skills required.
• Meal Prep Champion: Batch cook and store this stock easily – refrigerate for quick use within days or freeze for months, providing a convenient homemade cooking shortcut that saves time and delivers restaurant-quality results.

These Ingredients Build Depth and Flavor

• Whole Chicken: A classic base for rich, flavorful stock with deep protein and bone marrow goodness, preferably free-range for better taste.

• Onions, Carrots, Celery: Classic stock-making trinity that provides sweet and earthy undertones, fresh and firm vegetables work best.
• Parsnips: Optional vegetable that adds subtle sweetness and complexity to the stock's flavor profile.

• Parsley, Thyme, Dill: Fresh herbs that contribute bright, fresh aromatics and depth to the stock's overall taste.
• Garlic: Provides robust, pungent background flavor and potential health benefits.
• Salt, Peppercorns: Essential seasonings that enhance and balance the stock's natural flavors, use kosher or sea salt for best results.

How to Simmer Stock That Feels Like Magic

Step 1: Gather Wholesome Ingredients

• Whole chickens
• Onions
• Carrots
• Celery
• Parsnips (optional)
• Fresh parsley
• Fresh thyme
• Fresh dill
• Garlic cloves
• Salt
• Whole peppercorns

Select fresh, high-quality ingredients for rich, deep flavor.

Grab a large stockpot that can hold 16-20 quarts.

Arrange all ingredients inside the stockpot.

Toss in the herbs and seasonings generously.

Make sure everything is evenly distributed.

Step 2: Create Liquid Magic

Pour cold water into the stockpot, covering ingredients completely.

Use 7 quarts of water for maximum flavor extraction.

Place stockpot on medium-high heat.

Allow liquid to reach a rolling boil.

Step 3: Slowly Develop Flavor

Reduce heat to low after initial boiling.

Let stock simmer gently and uncovered.

Watch carefully and skim off any foam that rises.

Continue simmering for 4 hours.

The slower the simmer, the more complex the taste.

Step 4: Strain With Care

Remove pot from heat after cooking time.

Prepare a large clean container.

Position a fine-mesh strainer or colander carefully.

Slowly pour stock through strainer.

Separate liquid from solid ingredients.

Discard used herbs and vegetables.

Step 5: Chill and Preserve

Allow stock to cool completely at room temperature.

Transfer to clean storage containers.

Divide into quart-sized portions.

Refrigerate overnight to let flavors settle.

Step 6: Storage Guidelines

Refrigerated stock remains fresh for 5 days.

For longer preservation, freeze up to 3 months.

Use airtight containers to maintain quality.

Label containers with date of preparation.

Tips to Skim and Store the Smart Way

• Harvest Peak Freshness: Select crisp, vibrant vegetables and aromatic herbs to elevate your chicken stock's depth and richness.
• Gentle Simmer Secret: Allow the stock to develop complex flavors by maintaining a low, steady simmer for several hours, avoiding aggressive boiling.
• Clarity Technique: Regularly remove foam and impurities that surface during cooking to ensure a crystal-clear, clean-tasting stock.
• Cooling Wisdom: Let the stock cool naturally at room temperature before storing to preserve its quality and prevent unwanted moisture buildup.
• Smart Storage Strategy: Portion and freeze the stock in convenient measurements, making future cooking quick and effortless.

Cool, Store, and Use with Zero Waste

• Freezer Portions: Divide cooled chicken stock into silicone ice cube trays or small freezer bags. Pop out perfect 1/4 or 1/2 cup portions for quick recipe additions. These convenient cubes melt instantly in soups, sauces, or risottos without wastage.
• Vacuum Seal Method: Transfer completely cooled stock into heavy-duty vacuum-sealed bags. Press out maximum air before sealing to prevent freezer burn and preserve flavor intensity. Label each bag with date and quantity for organized meal planning.
• Glass Container Storage: Choose wide-mouth glass mason jars with tight-fitting lids for refrigeration. Leave one inch of headspace to accommodate liquid expansion. Refrigerated stock remains fresh and flavorful for 4-5 days, ready for immediate cooking needs.

Add New Notes with Veggie or Herb Tweaks

• Herb Garden Infusion: Enhance the stock by adding fresh rosemary, sage, and bay leaves for a more complex herbal profile that elevates soups and risottos.
• Roasted Vegetable Depth: Roast onions, carrots, and celery before adding them to the pot, creating a richer, caramelized flavor that adds depth to the chicken stock.
• Spicy Asian-Inspired Version: Include ginger, star anise, and lemongrass during simmering to transform the traditional stock into a vibrant, aromatic base for Asian-style dishes.
• Mediterranean Bright Blend: Incorporate lemon zest, fennel seeds, and a splash of white wine to give the stock a bright, Mediterranean-inspired character perfect for light soups and seafood preparations.

Ina Garten Homemade Chicken Stock Recipe

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4.6 from 29 reviews

• Total Time: 4 hours 20 minutes
• Yield: 8 1x

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Description

Ina Garten’s homemade chicken stock elevates kitchen craft with rich, deeply layered flavors from classic ingredients. Simmered with aromatic herbs and vegetables, this liquid gold provides home cooks a foundational recipe that can enhance countless dishes and become a culinary cornerstone.

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Ingredients

Scale 1x2x3x

Main Protein:

• 3 whole roasting chickens (5 pounds or 2.27 kilograms each)

Vegetables and Herbs:

• 3 large yellow onions, unpeeled, quartered
• 6 carrots, unpeeled, halved
• 4 celery stalks with leaves, cut in thirds
• 4 parsnips, unpeeled, cut in half (optional)
• 20 sprigs fresh parsley
• 15 sprigs fresh thyme
• 20 sprigs fresh dill
• 1 head garlic, unpeeled, cut in half crosswise

Seasonings:

• 2 tablespoons kosher salt
• 2 teaspoons whole black peppercorns

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Instructions

1. Gather all ingredients including whole chickens, yellow onions, orange carrots, pale green celery, optional ivory parsnips, fresh green parsley, fragrant thyme, delicate dill, aromatic garlic, kosher salt, and dark peppercorns in a spacious 16–20 quarts (15–19 litres) stockpot.
2. Fill the stockpot with 7 quarts (6.6 litres) of cold water, ensuring all ingredients are fully submerged. Position the pot on medium-high heat and allow the liquid to reach a vigorous boil.
3. Reduce temperature to a gentle simmer after initial boiling. Leave the pot uncovered and allow the mixture to slowly develop flavors for approximately 4 hours. Periodically skim off white foam and cloudy impurities that accumulate on the surface using a fine mesh skimmer.
4. After cooking, carefully transfer the hot liquid through a sturdy colander or professional-grade fine-mesh sieve into a large clean container. Thoroughly separate the flavorful liquid from the spent vegetables and chicken pieces, which can be discarded.
5. Allow the golden-hued stock to cool naturally to room temperature. Transfer the liquid into individual quart (litre) containers, preparing for storage.
6. Refrigerate the stock overnight to allow complete cooling and flavor settlement. Consume within 5 days when refrigerated, or preserve by freezing for up to 3 months for extended usage.

Notes

• Capture peak vegetable freshness for unbeatable depth of flavor, selecting crisp, vibrant produce that will transform your homemade stock into a culinary masterpiece.
• Maintain a gentle, patient simmer to coax out rich, complex flavors, allowing ingredients to release their essence without creating a cloudy liquid.
• Remove foam and impurities consistently during cooking to ensure a crystal-clear, clean-tasting stock that looks as good as it tastes.
• Allow stock to cool naturally at room temperature, preventing moisture buildup and preserving the integrity of your carefully crafted liquid gold.
• Portion stock into convenient freezer-friendly containers, making future meal preparation quick, easy, and deliciously efficient.

• Prep Time: 20 minutes
• Cook Time: 4 hours
• Category: Lunch, Dinner, Snacks
• Method: Simmering
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 86
• Sugar: 2.5 g
• Sodium: 343 mg
• Fat: 2.9 g
• Saturated Fat: 0.9 g
• Carbohydrates: 8.5 g
• Fiber: 0.5 g
• Protein: 6 g
• Cholesterol: 19 mg