How to Make Gelatinous Homemade Chicken Stock (Stovetop Method)

There’s something so satisfying about opening your fridge and seeing jars of homemade chicken stock that have turned into a thick, wobbly gel. I used to think that kind of broth was only possible in professional kitchens, but once I learned the trick, using the right bones and simmering low and slow, I was hooked. The first time a batch fully gelled in the fridge, I felt like I unlocked a secret level in home cooking.

One of the game changers for me was using chicken feet and wing tips. I’ll be honest, it’s not the most glamorous ingredient to handle, but the result? A deeply flavorful, nourishing stock that’s incredibly rich in natural collagen. Now, I make a batch anytime we roast a chicken, and we’re always stocked (literally) for soups, sauces, and nourishing bowls of broth throughout the week. If you’re ready to level up your stock game, this recipe has everything you need to create that dreamy gel every time.

Tips for a Gelatinous Stock

• Use chicken feet for guaranteed gel.
• Simmer gently, not boil. High heat can prevent it from gelling.
• Add apple cider vinegar (only after the initial boil and scum removal) and simmer low and slowwwww

How to Use

• Perfect base for soups, like my Creamy Chicken and Mushroom Soup
• Sip warm with lemon and herbs as a nourishing broth for when you are under the weather
• Add to rice, grains, or sauces for extra flavor
• Use in place of store-bought broth in any savory recipe

Storage

• Refrigerate up to 5 days. I like using large wide mouth mason jars & these reusable mason jar lids. (affiliate link)
• Freeze up to 6 months in jars or cubes for easy use in soups, stews, and sauces or to sip on when you are under the weather!

This is a great way to use up you veggies scraps as well! Feel free to get creative with what you include in your stocks!

Gelatinous Homemade Chicken Stock (Stovetop Method)

Learn how to make gelatinous homemade chicken stock using chicken feet, roasted bones, and slow stovetop simmering. This rich, collagen-packed broth gels beautifully and adds depth to soups, sauces, and more.

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Prep Time 15 minutes mins

Cook Time 10 hours hrs

Course: Basics

Ingredients Equipment Method Video

Ingredients

  

• Carcass from 1-2 whole roasted chickens
• 6 chicken feet cleaned
• 1 to 2 cups chicken wing tips or other bony parts
• Water enough to cover ingredients
• 2 to 3 carrots rough chopped
• 2 to 3 celery stalks rough chopped
• 1 onion halved (keep peel on for color)
• 3 smashed garlic cloves
• 1 teaspoon peppercorns
• 1 to 2 bay leaves
• Optional Boosters
• Handful of frozen vegetable scraps I like to keep scraps in the freezer just for this!
• Splash of apple cider vinegar helps extract minerals and collagen

Equipment

• The Largest Stock Pot You Own I used an 8qt pot, but I wish I had a bigger one!

Method

 

1. Clean chicken feet and boil for 2 to 3 minutes, then drain.
2. Add all the bones to the pot.
3. Add chopped carrots, celery, onion, veggie scraps, peppercorns, and bay leaves.
4. Pour in water to cover everything.
5. Bring pot to a boil over medium-high heat.
6. Skim off foam and impurities during the first 30 minutes.
7. Reduce heat to the lowest simmer possible (barely bubbling).
8. Add a splash of apple cider vinegar to help extract more collagen.
9. Simmer uncovered for 6 to 10 hours, adding water only as needed to keep bones submerged.
10. For best gel, avoid stirring and don’t let it boil after skimming. Simmer for as long as possible.
11. Strain stock and discard solids.
12. Chill in the fridge until fully set. It should be wiggly and firm once cold.

Video