Two rules produce clear, clean stock and breaking either produces cloudy grey liquid. Start in cold water, so the proteins release slowly and rise as scum you can skim. And never let it boil — a rolling boil emulsifies the fat back into the liquid and it will never clarify. You want a lazy bubble every few seconds.
The ratio1 carcass + cold water to cover + 1 onion, 2 carrots, 2 celery. Bare simmer 4 hours, never boil.
By Vince Gonzalez · Published July 2026 · Sourcing verified 5 Jul 2026
Prep15 min
Cook4 hours
Makes3 quarts
CuisineBasics
Cost$$
Gluten-freeDairy-free
The Ingredients — and where to get them
Cook for3quarts
Chicken carcass or wings
Leftover roast bones are ideal — already browned. Raw wings and backs give a cleaner, more gelatinous stock.
Enough to cover the bones by an inch, no more. Too much water gives you weak stock you'll only have to reduce.
4 quarts
Local / market
The Rundown
Greedometer●●●●●Squeaky clean
About as virtuous as dinner gets.
EffortA project
Cook it with
Instant PotSlow cookerOne-pot
The Method
Start coldBones in the pot, cold water to cover by an inch. Bring it up slowly over medium — this should take twenty minutes, not five.
Skim the first scumAs it approaches a simmer, grey foam rises. Skim it off and discard. Doing this once, properly, is the difference between clear and cloudy.
Drop to a bare simmerLowest heat that still produces the occasional bubble. If it's rolling, it's too hot. Partly cover and leave it four hours.
Add aromatics lateVegetables and herbs in for the final hour only. Any longer and the vegetables go sour and the herbs turn bitter.
Strain and chill fastLadle through a fine sieve — don't tip the pot, which stirs up sediment. Cool it quickly in a shallow tray, then refrigerate. The fat sets on top as a lid you can lift off.
Judge it coldGood stock sets to a wobble in the fridge. If it's liquid, it needed more bones or less water — reduce it and it'll get there.
Make it yoursRoast the bones first for a darker, deeper brown stock. Kombu and dried mushroom add savour without meat. Ginger, scallion and star anise turn it into the base for pho or ramen.
Can you make How to Make Chicken Stock in an air fryer? — Yes, with an insert
Not on its own — an air fryer can’t hold a pool of liquid. You can simmer it in an oven-safe dish or a silicone insert made to fit the basket, but the broth won’t reduce or brown the way it does on the stove, and that insert comes out scorching, so use oven mitts. For real depth, a pot on the stove wins.
Can you freeze How to Make Chicken Stock? — Yes
Yes — it freezes well. Cool it fully, portion into airtight containers, and it keeps a few months; thaw in the fridge and reheat gently.
Can you make How to Make Chicken Stock ahead of time? — Yes
Yes — it holds well and often tastes better the next day. Make it ahead and reheat gently before serving.
Is How to Make Chicken Stock gluten-free? — Yes
Yes — nothing in this recipe as written contains gluten. As always, glance at the labels on any packaged items (broth, sauces, chocolate), since brands vary.
Is How to Make Chicken Stock vegan? — No
No — it contains meat, so it isn’t vegetarian or vegan.
Community Notes
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