Homemade Chicken Stock Recipe

Name: Homemade Chicken Stock
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 -6 lbs chicken bones (backs, necks, carcasses, and or or wing tips, amount is very forgiving); 3 quarts water; 2 large onions, unpeeled, coarsely chopped; 4 stalks celery, coarsely chopped; 3 medium carrots, coarsely chopped; 4 garlic cloves, crushed; 3 dried bay leaves; 8 fresh parsley stems (Italian or curly); 6 sprigs fresh thyme; 2 teaspoons black peppercorns; 1 tablespoon sea salt (or kosher); 1 -2 potato (and or peels will add richness and depth); 1 -2 bell pepper

Servings: persons

3 -6 lbs chicken bones (backs, necks, carcasses, and or or wing tips, amount is very forgiving)
3 quarts water
2 large onions, unpeeled, coarsely chopped
4 stalks celery, coarsely chopped
3 medium carrots, coarsely chopped
4 garlic cloves, crushed
3 dried bay leaves
8 fresh parsley stems (Italian or curly)
6 sprigs fresh thyme
2 teaspoons black peppercorns
1 tablespoon sea salt (or kosher)
1 -2 potato (and or peels will add richness and depth)
1 -2 bell pepper

1
fill very large pot or stock pot with water & chicken bones, bring to boil & skim off froth.
2
reduce to simmer & add veggies.
3
let simmer on low overnight or for several hours. don't let it boil to make it taste the best.
4
Add herbs and seasonings aprox 30 min-1 hr before being done cooking it.
5
skim froth off as it comes up throughout.
6
take off of heat source and let cool some before straining. press against the leavings to get out all of the broth.
7
you can keep it in the fridge for about a week or can freeze in portion sizes for several months. you can boil it to reduce and concentrate flavor. soup will be cloudy and will jell in the fridge. you can skim off the fat that rises to the surface after refrigerating it. don't put in ice bath, can just put straight into fridge as ice bath encourages harmful bacteria more than fridge.

441

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: 3 -6 lbs chicken bones (backs, necks, carcasses, and or or wing tips, amount is very forgiving), 3 quarts water, 2 large onions, unpeeled, coarsely chopped, 4 stalks celery, coarsely chopped, 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