This gentle, nourishing Homemade Chicken Stock is perfect for baby’s first foods! Salt-free, gluten-free, additive-free and packed with natural flavour, this Chicken Stock is perfect when baby is starting solids around 6 months. Use it in purees, soups, casseroles, or simply add a little to cooked grains and veggies. Like with my vegetable stock for baby and beef stock for baby, making your own Chicken Stock at home means you can control the ingredients and avoid the hidden additives and sodium found in store-bought versions. It’s an easy way to boost flavour and goodness in meals as your little one explores new tastes.
Ingredients in Homemade Chicken Stock
Here’s what you’ll need to make this gentle, baby-friendly Chicken Stock:
Chicken bones – I use chicken carcasses (also known as chicken frames) for the best flavour and gelatin content. They’re basically the skeletal structure of a chicken once meat has been removed, but still have some leftover meat on them. They’re available at my local Woolworths supermarket. You can also ask your butcher for chicken frames or backs.
Apple cider vinegar – Helps to extract minerals from the bones.
Onion, carrot, and celery – These classic aromatics add a mild depth of flavour perfect for baby.
Bay leaves – Dried bay leaves adds a lovely subtle aroma.
Fresh parsley and thyme – Fresh herbs are best, especially the parsley. In a pinch, substitute the thyme with 1-2 tablespoons of dried thyme.
Whole black peppercorns – For enhancing the flavour without adding spice.
Water
How to Make Chicken Stock for Baby
Making your own Chicken Stock is really simple and rewarding!
For Chicken Stock, I don’t roast the bones first. It makes for a fresher tasting, cleaner stock, which is more similar to that sold at supermarkets. The method is different to beef stock, where beef bones are roasted first for a really deep and rich meaty stock.
So, just add all ingredients to a stock pot. On the stovetop, bring the pot to a boil, then immediately reduce to the lowest simmer you can manage. I always keep an eye on mine to make sure it’s barely bubbling—too much boiling will make the stock cloudy and reduce your yield! Simmer gently for 3 hours. Skim off any foam or impurities that rise to the top during the first hour, but otherwise leave it to quietly infuse.
Once it’s finished simmering, strain the stock through a fine mesh sieve, discarding the bones and vegetables. You’ll be left with a nourishing, lightly golden Chicken Stock perfect for baby’s meals!
After cooking, it’s important to cool your stock quickly to prevent bacteria growth. Place the uncovered pot into a sink of cold water to cool it faster, changing the water as it warms up. Once cooled, transfer the stock into airtight containers and refrigerate. When chilled, the Chicken Stock should become slightly jelly-like – that’s a sign that it’s rich in gelatin from the chicken bones.
You’ll find the recipe card below, with ingredient amounts and detailed steps.
Chicken Stock vs. Chicken Broth
Chicken Stock is typically made by simmering bones (and sometimes a little meat) for an extended period, and it’s usually unseasoned. This makes it ideal for baby food. Chicken broth, on the other hand, is often seasoned with salt and made by simmering meat rather than bones, creating a lighter, less gelatinous liquid.
For babies, homemade stock is the perfect option because it’s rich in nutrients but free from added sodium.
Using homemade stock
Chicken Stock is really versatile! Use it to add flavour and nourishment to purees, soups, casseroles, or grain dishes like quinoa and rice. For older babies, it’s perfect for softening mashed vegetables or moistening shredded meat.
Storing
Once you’ve cooled the Chicken Stock, transfer it into your preferred airtight containers, or into ice cube trays for freezing.
I love freezing baby-friendly portions in ice cube trays – perfect for quickly defrosting exactly how much you need. Chill the stock in the refrigerator first, so that the fat layer on top can be scraped off. Then freeze the stock. Once the ice cubes are frozen, pop them out and store in labelled freezer bags with the date.
You can refrigerate Chicken Stock in airtight containers for up to 5 days, or freeze for up to 3 months.
If you make this Homemade Chicken Stock for Baby, I’d love for you to leave a 🌟 star rating and a 📝 comment below! Hearing your feedback truly makes my day. Don’t forget to follow me on Facebook, Instagram and Pinterest too for more baby food recipes.
Happy cooking,
Chloe x
Homemade Chicken Stock for Baby
Category: Stocks and SpicesTap or hover to scale
Ingredients
- 2 kg chickencarcasses/frames (Note 1)
- 2 tsp apple cider vinegar (Note 2)
- 3 L water
- 1/2 brown/yellow onion peeled and halved
- 1 carrot peeled and cut into 4 pieces
- 1 celery stick cut into 4 pieces
- 1 tsp black peppercorns
- 2 dried bay leaves
- 4-6 sprigs fresh thyme
- 4 sprigs fresh parsley
Instructions
- Add all ingredients to the stock pot: 1/2 brown/yellow onion, 2 tsp apple cider vinegar, 3 L water, 1/2 brown/yellow onion, 1 carrot, 1 celery stick, 1 tsp black peppercorns, 2 dried bay leaves, 4-6 sprigs fresh thyme and 4 sprigs fresh parsley.
- Bring the stock to a boil over medium-high heat, then reduce to a low simmer. Simmer uncovered on the lowest heat possible for 3 hours (Note 3). Check the stock regularly, scooping off any surface scum.
- Remove stock from the heat, and remove the bones. Carefully strain through a fine mesh sieve into another large pot or heat-proof container. Squeeze any remaining liquid from the vegetables.
- If not using immediately, allow the stock to cool. Transfer into sterilised jars for refrigerating or portion out into containers/ice cube trays for freezing. Once chilled, you can remove the solidified fat from the surface of the stock.
One Response
This homemade chicken stock has SO much flavour! It’s well worth making IMO for the better flavour and texture compared to store-bought stock. Plus, you know exactly what’s in it! Better for baby, and family.