Delicious Chicken Stock Recipe in 30 Minutes

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Ever found yourself needing homemade chicken stock but not having hours to wait? This quick chicken stock recipe is the perfect solution. In just 30 minutes, you can make a rich, flavorful stock that tastes better than anything from the store.

This easy method gives you the same deep flavor as traditional stock, but in a fraction of the time. It’s perfect for soups, sauces, risotto, and everyday cooking.

Key Takeaways

• You can make homemade chicken stock in just 30 minutes
• It tastes better and costs less than store-bought
• Uses simple ingredients you already have
• Perfect for soups, sauces, and meal prep
• You control salt, flavor, and quality

Why Homemade Chicken Stock Is Better Than Store-Bought

Making chicken stock at home gives you better flavor, more nutrition, and full control. Store-bought versions are often high in sodium and contain additives, while homemade stock is clean, rich, and full of natural gelatin and nutrients.

It’s also more affordable and reduces kitchen waste since you can reuse chicken bones and vegetable scraps.

Understanding Stock vs Broth

Stock is made from bones and has a richer texture, while broth is made with more meat and is lighter. Homemade chicken stock gives your dishes deeper flavor and better results.

Cost-Effectiveness and Environmental Impact

Homemade stock saves money and reduces waste. It’s cheaper than store-bought and uses bones you might throw away. This adds up to big savings over time.

• Reduce kitchen waste by using chicken bones and vegetable scraps
• Lower your packaging waste with reusable containers
• Support sustainable cooking practices
• Save money on your monthly grocery bill

“The homemade approach transforms scraps into liquid gold—nutritious, flavorful, and kind to your wallet.”

Choosing homemade stock is good for your health, cooking, and the environment. The quick stock method is great for busy cooks.

Chicken Stock Recipe

Making great chicken stock starts with the right ingredients. The parts you choose affect the stock’s richness, flavor, and gelatinous texture. Knowing what works best helps you make restaurant-quality stock in just 30 minutes.

Chicken Stock Recipe

Make rich, flavorful homemade chicken stock in just 30 minutes using simple ingredients and easy methods. This quick stock is perfect for soups, sauces, risottos, and everyday cooking while giving you better flavor and full control over quality.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Ingredients Method Notes

Ingredients

  

• 2 to 3 pounds chicken parts wings, backs, necks, or carcass
• 1 large onion roughly chopped
• 2 carrots chopped
• 2 –3 celery stalks chopped
• 3 –4 garlic cloves smashed
• 1 –2 bay leaves
• 2 –3 sprigs fresh thyme or parsley
• 1 teaspoon whole black peppercorns
• 1 tablespoon apple cider vinegar
• 8 to 10 cups cold water
• Salt to taste added after cooking

Method

 

Method 1 – Instant Pot / Pressure Cooker (Quick Method)

1. Place chicken parts into the pressure cooker.
2. Add chopped onion, carrots, celery, garlic, herbs, and peppercorns.
3. Pour in 8–10 cups of cold water.
4. Add apple cider vinegar.
5. Seal the lid and cook on high pressure for 30 minutes.
6. Allow natural pressure release for best flavor.
7. Strain through a fine mesh sieve or cheesecloth.
8. Let cool, skim fat if desired, and season with salt.

Method 2 – Stovetop Method

1. Add chicken and all ingredients to a large pot.
2. Cover with cold water.
3. Bring to a boil, then reduce to a gentle simmer.
4. Simmer for 45–60 minutes, skimming foam in the first 10 minutes.
5. Strain and cool as described above.

Notes

• Use chicken wings or backs for the best collagen and rich texture
• Apple cider vinegar helps extract minerals from the bones
• Do not add salt until the end to avoid over-salting
• Stock should become gel-like when chilled
• Store in fridge up to 5 days or freeze up to 6 months

Choosing the Right Chicken Parts

The best chicken bones for stock come from parts with lots of skin and connective tissue. These elements break down during cooking, creating a silky, full-bodied texture.

Chicken wings for stock are great because they cook fast and release collagen quickly. Wings have joints and skin that dissolve into gelatin, adding flavor in minutes. Chicken backs offer traditional depth and are often affordable when you ask your butcher directly.

A chicken carcass stock using leftover rotisserie chicken adds roasted flavor notes naturally. This option is convenient and economical. You can mix different parts for balanced results:

• Chicken wings for quick collagen extraction
• Chicken backs for traditional depth and body
• Chicken necks for extra gelatin content
• Thighs mixed with bones for flavor balance

Save chicken bones in your freezer until you have enough. This makes your stock-making budget-friendly and sustainable.

Aromatics That Elevate Your Stock

Aromatics add complexity to your chicken stock ingredients. Onions, celery, carrots, and garlic form the flavor base. Add fresh herbs like thyme, parsley, and bay leaves for depth.

Secret Ingredients for Maximum Flavor

Peppercorns, salt, and apple cider vinegar unlock hidden flavors in your stock. The vinegar helps extract minerals from the quality chicken bones, creating nutrition-packed liquid gold.

Step-by-Step Guide to Making Rich Chicken Stock Fast

Making chicken stock from scratch is a game-changer in the kitchen. It’s a flavorful base for soups, sauces, and more. You can make it quickly, whether using a pressure cooker or stovetop. In about 30 minutes to an hour, you’ll have delicious stock ready to use.

Preparing Your Ingredients

You only need chicken parts, chopped vegetables, herbs, and water. Prepare everything in advance to make the process fast and easy.

Pressure Cooker and Instant Pot Method

The Instant Pot or pressure cooker method is fast. Here’s how to do it:

1. Put all chicken parts into your pressure cooker
2. Add chopped aromatics on top
3. Pour in 8 to 10 cups of cold water
4. Add one tablespoon of apple cider vinegar
5. Include bay leaves, thyme sprigs, and peppercorns
6. Seal the lid and set to high pressure
7. Cook for 30 minutes
8. Allow natural pressure release for best flavor extraction

This method makes rich chicken stock in just 30 minutes. The vinegar helps extract minerals and gelatin from the bones, making the stock better.

Stovetop Chicken Stock Alternative

For a classic stovetop chicken stock, add all your ingredients to a large pot and cover them with cold water. Bring it to a boil, then lower the heat and let it gently simmer for 45 to 60 minutes, skimming off any foam during the first 10 minutes.

Stovetop chicken stock takes longer but offers great flavor and clarity.

Straining and Cooling Your Stock

Strain your stock through a fine sieve or cheesecloth. Cool it quickly, then remove the fat layer on top if desired.

Recognizing Perfect Stock

Your stock should gel when refrigerated, have a rich golden color, and a rich, savory aroma. It should be clear or slightly translucent. The aroma should be deep and appetizing, never off or sour.

• Clear or slightly translucent appearance
• Golden-amber color
• Gel-like texture when chilled
• Rich, savory smell
• Full-bodied mouthfeel

Finishing Touches and Troubleshooting

Add salt to your stock after cooking, not before. As it reduces, it becomes more concentrated. Seasoning at the end prevents it from being too salty. To intensify flavor, simmer uncovered for 15 to 20 minutes to reduce the liquid.

If your stock is cloudy, don’t worry. Cloudiness is usually from impurities but doesn’t affect taste. Strain through cheesecloth multiple times for clarity. If it tastes weak, simmer uncovered until the flavor concentrates.

Conclusion

You now know how to make rich, homemade chicken stock in just 30 minutes. This skill will elevate your cooking, adding depth to soups, stews, and sauces. Making your own stock beats store-bought because you pick the ingredients and control the cooking.

Proper storage keeps your chicken stock fresh and ready to use. It stays good in the fridge for up to 5 days in airtight containers. Freezing it is also an option, lasting up to 6 months in quart containers, muffin tins, or ice cube trays. Each method offers different portion sizes, making it easy to use in various recipes.

Store in airtight containers in the fridge or freezer.

Chicken stock is perfect for soups, sauces, risotto, and even cooking grains like rice or quinoa. You can also use it for braising vegetables or meats. Once you start making your own stock, you’ll never go back to store-bought.