Chicken Stock

A good chicken stock is the quiet hero of the kitchen. It builds the foundation for soups, sauces, and cozy meals with deep flavor and rich nutrition that store bought can not provide. This homemade version is slow-simmered with chicken, vegetables, herbs, and spices. It uses simple ingredients that come together to create something nourishing.

Whether you're cooking from scratch or elevating leftovers, this stock will change how you think about broth. It is simple to adjust your flavors and it is a great way to use all of your scraps.

Why Make Your Own Stock?

• Better Flavor – Rich, savory, and layered way beyond anything from a carton.

• Packed with Nutrients – Collagen, minerals, and immune-boosting benefits in every spoonful.

• Budget-Friendly – Use up veggie scraps and the bones from a roast chicken. Waste less, make more.

• Freezer-Friendly & Versatile – Perfect for soups, grains, sauces, and sipping.

How to Use It

• Soups & Stews – From chicken noodle to hearty lentil.

• Rice & Grains – Use instead of water for added depth.

• Mashed Potatoes & Sauces – Boosts richness and umami.

• Quick Ramen Fix – Heat with chili crisp, done.

Tip: Freeze in ice cube trays or small containers so you can pull out exactly what you need. You can also save you scraps in freezer safe ziplocks for future stock. I like to label each bag with a date and try to use within a few months.

Rheal Kitchen Talk

Homemade stock is perfect for passive cooking — just set it and let it go. It’s also a great way to make use of produce that’s past its peak. A splash of apple cider vinegar (ACV) helps break down the bones, pulling out all that goodness: flavor, collagen, and nutrients.

It keeps beautifully in the freezer, so make a big batch and stash it for whenever you need a little extra flavor.