Chicken Stock

Patrick Johnson


Sure we have all resorted to the store bought stocks in a pinch but homemade stocks require only a little effort and add a tremendous boost to your soups and sauces. Give a try.


★★★★★ 1 vote

Yields about 5 quarts
30 Min
6 Hr
Stove Top


  • 4 lb
    chicken carcasses, including necks and backs
  • 1 large
    yellow onion, quartered
  • 4 large
    carrots, peeled and cut in half
  • 4 large
    celery ribs, cut in half
  • 1
    leek, white part only, cut in half lengthwise
  • 10 sprig(s)
    fresh thyme
  • 10 sprig(s)
    fresh parsley with stems
  • 2
    bay leaves
  • 10
    black peppercorns
  • 3 clove
    garlic, peeled and smashed
  • 2 gal
    cold water

How to Make Chicken Stock


  1. Place chicken, vegetables, and herbs and spices in 12-quart stockpot and add cold water.
  2. Bring to boil then turn heat down to medium low to maintain a gentle simmer.
  3. Skim the scum from the stock every half hour or so. Add hot water as needed to keep bones and vegetables submerged. Simmer uncovered for 6 to 8 hours.
  4. Strain stock through a fine mesh strainer into another large stockpot or heatproof container discarding the solids.
  5. Cool immediately in large cooler of ice or a sink full of ice water.
  6. Place in refrigerator overnight. Remove solidified fat from surface of liquid and store in container with lid in refrigerator for 2 to 3 days or in freezer for up to 3 months. Prior to use, bring to boil for 2 minutes. Use as a base for soups and sauces.

Printable Recipe Card

About Chicken Stock

Course/Dish: Chicken Soups Other Soups
Main Ingredient: Chicken
Regional Style: American
Hashtag: #stock

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