Rich Homemade Chicken Stock for the Perfect Kosher Kitchen

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There’s nothing like the smell of chicken stock simmering on the stove all day. It fills your kitchen with warmth and makes everything feel like home. I started making my own stock years ago when I realized how much better it tastes than anything you can buy in a carton. Plus, when you’re keeping a kosher kitchen, homemade stock gives you complete control over what goes into your pot.

Good chicken stock forms the backbone of so many dishes in Jewish cooking. It’s what makes your matzo ball soup taste like your bubbe’s, and it’s the secret to getting that deep, rich flavor in your cholent. The technique I’m sharing today comes from my mother, who learned it from hers. You use a whole chicken plus some extra bones if you can get them from your butcher. The key is time and patience. Don’t rush it.

Why Roasting Makes Better Chicken Stock

What makes this stock work so well is roasting the chicken first. This extra step adds incredible depth of flavor that you just can’t get from throwing raw chicken into water. I learned this trick from a French cookbook years ago and adapted it for kosher cooking. The vegetables get roasted too, which concentrates their flavors before they go into the pot. The whole process takes most of a day, but most of that time is hands-off simmering.

I make a big batch every few weeks and freeze it in different sized containers. Having homemade stock on hand means you’re always ready to make soup, risotto, or braised dishes that taste like you spent hours in the kitchen. It keeps in the fridge for about five days and in the freezer for months.

Storage Tips for Homemade Stock

Rich Homemade Chicken Stock for the Perfect Kosher Kitchen - Jewish recipe
There's nothing like the smell of chicken stock simmering on the stove all day. It fills your kitchen with warmth and makes everything feel like home. I started making my own stock years ago when I realized how much better it tastes than anything you can buy in a carton. Plus, when you're keeping a kosher kitchen, homemade stock gives you complete control over what goes into your pot. Good chicken stock forms the backbone of so many dishes in Jewish cooking. It's what makes your matzo ball soup taste like your bubbe's, and it's the secret to getting that deep, rich flavor in your cholent. The technique I'm sharing today comes from my mother, who learned it from hers. You use a whole chicken plus some extra bones if you can get them from your butcher. The key is time and patience. Don't rush it. What makes this stock work so well is roasting the chicken first. This extra step adds incredible depth of flavor that you just can't get from throwing raw chicken into water. I learned this trick from a French cookbook years ago and adapted it for kosher cooking. The vegetables get roasted too, which concentrates their flavors before they go into the pot. The whole process takes most of a day, but most of that time is hands-off simmering. I make a big batch every few weeks and freeze it in different sized containers. Having homemade stock on hand means you're always ready to make soup, risotto, or braised dishes that taste like you spent hours in the kitchen. It keeps in the fridge for about five days and in the freezer for months.
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Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings: 12 cups
Course: Base Recipe
Cuisine: Ashkenazi, Jewish
Calories: 15
Ingredients Method Notes

Ingredients
  

  • 1 whole chicken 3-4 pounds, kosher
  • 2 pounds chicken bones backs, necks, or wings if available
  • 2 large onions quartered, skin on
  • 3 large carrots cut into chunks
  • 3 stalks celery cut into chunks
  • 1 head garlic halved crosswise
  • 1 bunch fresh parsley stems included
  • 3 sprigs fresh thyme or 1 teaspoon dried
  • 2 bay leaves bay leaves
  • 1 tablespoon whole peppercorns
  • 2 tablespoons kosher salt plus more to taste
  • 4 quarts cold water approximately

Method
 

  1. Preheat your oven to 425°F. Place the whole chicken and any extra bones on a large rimmed baking sheet. Roast for 45 minutes until the skin is golden brown.
  2. Add the onions, carrots, celery, and garlic to the same baking sheet with the chicken. Roast for another 20-25 minutes until the vegetables start to caramelize.
  3. Transfer everything from the baking sheet to a large stock pot or Dutch oven. Don't forget to scrape up any browned bits from the pan and add those too.
  4. Add the parsley, thyme, bay leaves, peppercorns, and salt to the pot. Pour in enough cold water to cover everything by about 2 inches, roughly 4 quarts.
  5. Bring to a gentle boil over medium-high heat, then immediately reduce to low heat. You want just a few lazy bubbles breaking the surface. Skim off any foam that rises to the top during the first 30 minutes.
  6. Simmer uncovered for 4-6 hours, adding more water as needed to keep everything covered. The longer you cook it, the richer it gets.
  7. Strain the stock through a fine-mesh strainer into a large bowl or clean pot. Discard all the solids. Let cool to room temperature, then refrigerate overnight.
  8. Remove the layer of fat that solidifies on top. Your stock should have a slight jiggle when cold. Taste and add more salt if needed.

Notes

Stock keeps in the refrigerator for 5 days or can be frozen for up to 6 months. Freeze in ice cube trays for small portions or in larger containers for soup making. If your stock doesn't gel when cold, it's still perfectly good to use. The gelatin content varies depending on the bones used.
Nutrition Facts
12 servings per recipe
Serving size 1 serving
Calories 15
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol 0mg
Sodium 180mg 8%
Dietary Fiber 0g
Total Sugars 1g
Protein 2g 4%
*Percent Daily Values are based on a 2,000 calorie diet.
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