Homemade Chicken Stock Recipe

Name: Homemade Chicken Stock
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (3 1/2 to 4-pound) chicken, cut into pieces, or 4 pounds assorted chicken bones (wings, backs, necks); 2 ribs celery, roughly chopped; 1 large carrot, roughly chopped; 1 large yellow onion, peeled and quartered; 1 head garlic, cut in 1/2 horizontally; Mushroom stems, optional; 1 leek, well rinsed and roughly chopped, optional; 3 bay leaves; 2 sprigs fresh thyme; Parsley stems; 1 teaspoon salt; 1/2 teaspoon black peppercorns; 4 quarts water

Servings: persons

1 (3 1/2 to 4-pound) chicken, cut into pieces, or 4 pounds assorted chicken bones (wings, backs, necks)
2 ribs celery, roughly chopped
1 large carrot, roughly chopped
1 large yellow onion, peeled and quartered
1 head garlic, cut in 1/2 horizontally
Mushroom stems, optional
1 leek, well rinsed and roughly chopped, optional
3 bay leaves
2 sprigs fresh thyme
Parsley stems
1 teaspoon salt
1/2 teaspoon black peppercorns
4 quarts water

1
In a large stockpot, combine all the ingredients and bring to a gentle boil.
2
Reduce the heat and simmer, uncovered, for 2 hours, skimming the surface occasionally to remove any foam that forms on the surface.
3
Remove from the heat and strain through a fine mesh strainer into a clean container.
4
(If necessary, strain again.)
5
Remove the meat from the bones and reserve for another use.
6
Discard the bones and vegetables.
7
Let the stock cool completely, and refrigerate overnight.
8
Skim any fat that forms on the surface.
9
Keep refrigerated in airtight containers until ready to use, up to 3 days, or freeze for up to 2 months.

370

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 (3 1/2 to 4-pound) chicken, cut into pieces, or 4 pounds assorted chicken bones (wings, backs, necks), 2 ribs celery, roughly chopped, 1 large carrot, roughly chopped, 1 large yellow onion, peeled and quartered, and more.

Yes, Homemade Chicken Stock falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Homemade Chicken Stock

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions