# Classic Chicken Stock Recipe | Made In - Made In

The backbone to many soups, stews, pan sauces, and gravies, this recipe simmers for hours, transforming its simple ingredients into a flavorful stock.

If you’ve taken the time to [break down a chicken](https://madeincookware.com/blogs/how-to-break-down-a-chicken), this stock is yet another reward for your hard work. Because of its lighter flavor and color, chicken stock is considered the most all-purpose, and is used in everything from [risotto](https://madeincookware.com/recipes/risotto-recipe-ian-thurwachter-intero) to [curry](https://madeincookware.com/recipes/how-to-make-penang-curry) to holiday gravy. Unlike broth, stock cooks down bones and connective tissues along with meat and aromatics to make a richer, thicker liquid. Our [Stainless Clad Stock Pot](https://madeincookware.com/products/stainless-steel-stock-pots/8-quart) heats up quickly and evenly, making it easy to maintain a simmer for multiple hours.

Additionally, if you happen to have a bag in your freezer with backbones and carcasses from previous chickens or turkeys, feel free to add those to the pot to amplify the flavor. This recipe yields about 2 ½ quarts of stock that can be stored in the refrigerator for up to 5 days or frozen for up to 6 months.

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URL: https://madeincookware.com/recipes/chicken-stock