136 chicken stock recipes

Classic chicken stock simmers chicken bones with carrots, onion, celery, bay leaf, thyme, and peppercorns into a rich golden broth. The foundation of soups, sauces, risottos, and braises.

This quick and tantalizing chicken stock is the perfect starter for soups and gravy.

Fat-free homemade chicken stock simmered from poaching bones, then chilled, defatted, and frozen as cubes. The diet-friendly trick for adding flavor to anything.

Homemade chicken stock simmered low and slow for 4 to 6 hours with chicken bones, onion, carrot, celery, thyme, and bay. Pure-flavored stock for soups, risotto, and sauces. Freezes for months.

A basic stock made from poultry (usually chicken) that you can freeze and use instead of store bought.

James Beard's method for rich double-strength chicken broth: simmer a whole bird in already-made stock for twice the depth of flavor. A foundation recipe every serious home cook needs.

A culinary school-style white chicken stock made from blanched bones, mirepoix, and a classic sachet of herbs and spices. Simmered for hours and strained into a clear, clean-flavored foundation for soups and sauces.

Pressure cooker veal stock delivers the silky gelatinous depth of day-long simmered stock in just 45 minutes. Veal bones with aromatic vegetables, bay, thyme and peppercorns for the ultimate sauce base.

Prefer chicken instead? Well, let's do Chicken Habanero

Fish fumet made from sole or salmon bones simmered with white wine, bouquet garni, onion, and carrot, then strained and reduced by half. A foundational French stock for seafood sauces and soups.

This soup came out so tasty and flavorful. The pan-fried tortilla strips added some nice crunch, and I also served the soup with some sour cream, Monterey Jack cheese, cilantro and scallions. It was an easy, light yet tasty soup.

Diaper dump porridge is a gross-out Halloween dumpling soup made with refrigerator biscuits sculpted into questionable shapes and floated in chicken broth. Three ingredients, maximum kid shock value.

Açorda is a traditional Portuguese bread soup built from stale bread, garlic, olive oil, and chicken broth. Simple, sustaining, and a cornerstone of Alentejo peasant cooking.

A simple and succulent dish that's very easy to make and doesn't take a lot to gain the approval of your family!

Chinese-style mushrooms in oyster sauce, steamed with ginger and shallots then stir-fried until glazed. A savory umami-packed appetizer or side using black trumpet or button mushrooms.

Roasted winter squash and chicken thighs braise with prunes, garlic, cinnamon, and fresh orange into a North African-leaning one-pan dinner. Sweet, savory, and built for cold weather.