Want Better Chicken Stock? Use These Parts
Making chicken stock is easy and delivers a big flavor boost. A good stock provides depth to soups, stews, gravies, and even rice or risotto. The trick is in which parts of the chicken you use. Choose well, and you’ll have a pot that tastes far better than anything from a box.
The Best Parts to Start With
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Chicken wings are a top choice for stock because of their high cartilage and connective tissue content. As they simmer, their collagen breaks down into gelatin and gives the stock that jelly-like set once cooled. Save the wingtips, too, since they melt down beautifully. For even more collagen, consider adding a couple of chicken feet. They don’t contribute much flavor on their own, but make the stock extra gelatinous when paired with wings or drumsticks.
Legs and thighs also deserve attention. They offer the perfect mix of meat, skin, and bone. These cuts are usually budget-friendly and easier to find than buying wings specifically for broth. Combining meaty pieces with collagen-rich parts gives you the best of both worlds without wasting any of the bird.
Don’t Overlook the Carcass
A leftover chicken carcass, especially from a roast, is an excellent foundation for stock. Roasting intensifies the flavor and adds a subtle sweetness. If you often cook whole birds, freezing the bones until you have enough for a pot is a practical move. Just be mindful of seasoning—garlic-heavy rubs or spice blends can change the flavor of your final stock. Cracking roasted bones before simmering is another pro tip, since it helps release marrow and enrich the broth.
Building Flavor Beyond Bones
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Vegetables and herbs turn good stock into great stock. Onion, carrot, celery, and garlic are the classics, while fennel or leeks can add subtle layers of flavor. Fresh herbs like thyme, parsley, bay leaves, dill, or marjoram balance the stock, and a few peppercorns can round it out. A splash of vinegar (about a tablespoon of white or apple cider) helps extract even more flavor and collagen from bones and skin.
Skim off the foamy layer that rises when the pot first heats. This keeps the liquid clear and clean-tasting. Then drop the heat to a gentle simmer. The slow bubble prevents cloudiness and avoids the muddiness that comes from boiling too hard. Four hours usually does the trick, but if you want an even stronger flavor, you can let it go longer. For busy days, the Instant Pot makes stock in about 30 minutes under pressure.
Storing and Reusing
Once strained, your stock should be golden and smooth. It will last in the fridge for 3 to 4 days or can be frozen for up to 3 months. Freezing in two-cup portions makes it easy to pull out just what you need for a recipe. Don’t be surprised if it sets into a gel in the fridge; that’s a sign of a good stock, and it will melt back into liquid when warmed. For extra mileage, you can even reuse the bones for a second, lighter batch of stock, called a remouillage.