Chicken Stock vs Chicken Broth

Stock is made primarily from bones (with or without meat) and is richer in gelatin — it sets to a jelly when chilled. Broth is made from meat and is lighter and more drinkable. Homemade chicken stock is more versatile and flavourful than shop-bought cartons, and costs almost nothing if you save carcasses from roast chickens.

Basic Chicken Stock Recipe (makes ~2 litres)

  • 1 chicken carcass (from a roast chicken) or 1–1.5kg raw chicken bones/wings/backs
  • 2 medium onions, quartered (skin on is fine — adds colour)
  • 3 stalks celery, roughly chopped
  • 2 medium carrots, roughly chopped
  • 4 garlic cloves, smashed
  • 1 teaspoon black peppercorns
  • Fresh herbs: parsley stalks, thyme sprigs, 2 bay leaves
  • Cold water to cover (about 3 litres)
  1. 1

    Place everything in a large pot and cover with cold water

    Starting with cold water and bringing it up slowly draws more flavour and collagen from the bones than adding bones to boiling water. Cover all ingredients with cold water by about 5cm.

  2. 2

    Bring to a gentle simmer — do not boil

    Heat over medium-high until the liquid just begins to simmer. Reduce heat immediately to maintain a gentle simmer — small bubbles occasionally breaking the surface. Boiling vigorously creates a cloudy, greasy stock. Skim off any grey foam that rises in the first 20 minutes.

  3. 3

    Simmer 2–4 hours uncovered

    The longer you simmer, the more flavour and gelatin is extracted. 2 hours gives a good stock. 4 hours gives a richer, more gelatinous result. Partially cover if the liquid reduces too quickly.

  4. 4

    Strain through a fine sieve

    Pour through a fine mesh sieve into a large bowl or container. Discard the solids. Let cool to room temperature then refrigerate. The fat will solidify on the surface — skim it off before using (or leave it for flavour).

Storing and freezingRefrigerates for 5 days. Freezes for 6 months. Freeze in ice cube trays for small portions (great for adding a flavour boost to sauces), or in 250ml and 500ml containers for recipe use. Label with the date. Well-made stock sets to a jelly when cold — this is a sign of high gelatin content and excellent quality.

Frequently Asked Questions

Yes — a pressure cooker or Instant Pot dramatically speeds up the process. Cook on high pressure for 45–60 minutes (natural release). The result is a very rich, gelatinous stock in a fraction of the time. Pressure-cooked stock is often cloudier than slow-simmered stock but equally flavourful for cooking.
Soups and stews (the base of almost all), risotto, sauces and gravies, braising liquid for meat and vegetables, cooking rice and grains for extra flavour, as the base for a simple medicinal broth. Good chicken stock elevates every savoury dish it goes into compared to water or packaged stock.