Basic Chicken Stock

Megan Todd


Every cook, whether a beginner or a pro, should have this recipe in their recipe book or box! My grandmother wasn't real good at writing down her recipes, she just knew what to do. It was taught.
Though she was a very good cook, & I learned a lot from her, she didn't "teach" me to cook. Bake, yes. But not cook. But I was very observent when she was in the kitchen, and wanted to know "how do you make....?"
And since she had very few recipes written down, I took notes.
When I started cooking, I noticed canned chicken broth didn't taste like grandma's! This is soo much better, & easy to make!

★★★★★ 2 votes
makes 4 quarts
20 Min
2 Hr


3 lb
chicken backs, & necks
4 stalk(s)
celery ribs, coarsly chopped
carrots, peeled & sliced thick
2 medium
yellow onions, cut in quarters
peppercorns, whole black


1Rinse chicken pieces with hot water. Place in large stock pot & add 4 quarts of water. And all other ingredients.
2Bring to a slow boil, boil about 5 minutes. Reduce heat and simmer on low heat for 2 hours. Stirring occasionally.
3Remove bones from stock. Skim froth off the top. Strain broth through a fine strainer to remove vegetables. Use to make soups, stews, whatever calls for chicken broth. Can store in refridgerator up to a week. Freezes well.

NOTE: Do not add salt while cooking broth, wait until preparing meal with the broth then add to your taste if you wish.

About this Recipe

Course/Dish: Chicken Soups, Other Soups
Other Tags: Quick & Easy, Healthy