A super Easy Homemade Chicken Stock recipe that is a perfect additional to add to all of your homemade baby purees. It’s so easy and good that you will also want to use it for all of your favorite winter meals – soup, stew, chili and even risotto is better with homemade stock!!

graphic for post - text reads - Easy Homemade Chicken Stock. Images are of a pot filled with chicken bones and vegetables and the other image is the finished stock.

Easy Homemade Chicken Stock

I wish it was Flashy Recipe Friday in the house today, but instead I am giving you Basic Recipe Friday and bringing you this Easy Homemade Chicken Stock recipe.

About time.. right?!?

Recipe after recipe, I have given you chicken stock as an option to add to any of the 80+ puree recipes on this site but have failed to give you an actual recipe for the stock.

Super rude of me, I know. 

This might be because 1) I think dealing with chicken bones is pretty icky and am not a huge fan 2) I am lazy like that 3) I just call my mom when I need some chicken stock.

Yes, I still call my mom to make me food. I also leave her house with a bag full of groceries every time I visit. One day I will grow up. One day/some day/never!

But it’s time to put on our big girl panties and tackle this basic recipe.

Not only is homemade chicken stock an amazing way to get extra healthy fat, calories, vitamins and minerals into baby purees, it also adds a ton of flavor. Plluuuussssss, you can use it for all of your favorite winter recipes. Score for everyone in the family!

We got this!

Let the fun begin…

How To Make Easy Homemade Chicken Stock for Baby Purees:

First, we got to get us some chicken bones.

There are a couple ways to go about this. You can 1) roast a whole chicken and serve the meat for a lovely family dinner 2) be lazy and buy a roasted chicken at the store 3) call your mom to see if she has any bones 4) ask your local butcher really nicely if they will sell you some.

This last option might mean you have to actually take a shower, brush your hair and dress in something other then yoga pants, just saying.

Some people like to save bones after they use them and freeze them until they are ready to make stock.

Those type of people deserve gold stars, I also want you as my neighbor.

For this recipe, I just bought a roasted chicken, took off all the meat by myself (usually a job reserved for my husband) and then did a happy dance. See me growing up!

You can also use chicken meat on the bone and simmer away like that. I find that the chicken gets too tough to eat, but a great option if bone handling ain’t your thing.

Okay, once you have the bones the rest is SO SO SO simple. You toss in some carrots, onion, celery, spices and the bones into a large stock pot. Fill with water and we are ready for action.

I give the quantities of what I used down below in the ‘recipe’, but seriously anything goes here. Add in some red peppers, a little tomato paste, thyme, garlic cloves, rosemary, dried basil, squeeze of lemon, parsnips, etc.

Like I said, anything goes.

Then we simmer it F-O-R-E-V-E-R!

Then we drain.

Then we drain again.

Then we are done.

See it really is that simple. Big girl panties, here we come!

How to Use This Easy Homemade Chicken Stock in Your Baby Purees:

  • you can add while cooking veggies
  • add in while pureeing veggies instead of reserved steamer stock or other liquid (great to thin out purees)
  • you can add this stock to any puree that you re-heat and is too thick

MORE STARTER BABY FOOD RECIPES YOUR BABY WILL LOVE:

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white saucepan with grey rim on a white wooden background filled with an easy homemade chicken stock

Get the recipe: EASY HOMEMADE CHICKEN STOCK

5 stars (4 ratings)

Ingredients 

  • 1 chicken carcasses or 4-6 chicken breast bones
  • 2 carrots roughly chopped
  • 2 onions roughly chopped
  • 2 celery roughly chopped
  • 2 oregano or rosemary stems
  • 10 peppercorns
  • 1 tbsp dried thyme

Instructions 

  • In a large stock pot, combine all of the ingredients. Fill pot with cold water until everything is covered by an inch of water, roughly 8 cups of water.
  • Bring to a boil over high heat and then reduce heat to a gentle simmer for 2-3 hours, skimming fat off of surface every so often.
  • Pour all ingredients through a fine mess coliander into another large pot. If you find that some of the chunks got through, strain again. Store stock in a large air-tight container.
  • If freezing, fill ice cube trays or freezer containers and freeze immediately.
  • Once the stock cools, you will see white chunks of fat. You can either remove these or keep them in for additional flavor and nutrients. Once you heat the stock again, they will dissolve.

Notes

Age: 4 months and up to be added to your favorite purees while making them
Yield: roughly 8 cups stock
Storage: 1 week in fridge or 3 months in freezer

Did you make this recipe?

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