Creating a Rich Chicken Stock or Broth Without Vegetables

Wondering if you can make a chicken stock or broth without vegetables? Absolutely, it's possible and can result in a delicious, nutrient-rich base for your recipes. Below, we'll walk you through a simple method to create a flavorful stock or broth using only chicken bones and water, with an option to enhance the taste further.

Ingredients

Chicken bones: Use carcasses, wings, or any leftover bones from cooked chicken. Water: Enough to cover the bones, about 4-6 cups. Optional seasonings: Salt, peppercorns, bay leaves, garlic, or herbs like thyme or parsley can be added for flavor

Instructions

Preparing the Bones

If using raw bones, you can roast them at 400°F (200°C) for about 30-45 minutes to enhance the flavor. This step is optional if using leftover bones from a cooked chicken.

Combining the Ingredients

Place the bones in a large pot and cover them with water. Add any optional seasonings if desired.

Simmering

Bring the mixture to a gentle boil, then reduce the heat to low. Simmer for at least 4-6 hours. For a richer flavor, you can simmer it for up to 12 hours.

Straining

Once the broth has reached your desired flavor, strain it through a fine-mesh sieve to remove the bones and any solids.

Cooling and Storing

Let the broth cool before transferring it to containers. Store it in the refrigerator for up to 5 days, or freeze it for longer storage.

Notes

The longer you simmer the bones, the more flavor and nutrients you will extract. To achieve a clearer broth, avoid stirring the pot too much during cooking.

This method yields a flavorful chicken stock that can be used as a base for soups, sauces, or other dishes.

While some culinary experts consider a stock to be made solely from roasted bones, a broth often includes meat and sometimes aromatics. If vegetables aren't suitable for a dish, making a plain broth and then adding aromatics later can be a good workaround. However, to maximize flavor, there's often mirepoix (a combination of onions, carrots, and celery) included in the broth for dinner.