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Homemade Chicken Stock

Wondering what to do with past-their-prime veggies and the bones from the chicken you roasted? Turn them into a healthy and flavorful chicken stock. All it takes is a bit of time.

TemperatureLow SimmerTime4 – 6 hours

Homemade Chicken Stock


If you’re not making your own chicken stock, you should be. It’s incredibly easy to do and way less expensive than the store-bought stuff and it makes your house smell incredible! It does take a bit of time to do so this is best tackled on a Sunday afternoon. I almost always make a big pot of stock after I make a Sunday Afternoon Roast Chicken.

Make sure you check out the Tips and Tricks and Feed the Freezer sections of this recipe for some very helpful suggestions!

The RecipeRecipe
Homemade Chicken Stock
Cook time
Total time
Recipe type: Other
  • 1 Chicken Carcass, Meat Removed
  • 1 Onion, Quartered
  • 1 Bell Pepper, Quartered
  • 2 Cloves Garlic, Peeled
  • 3 Carrots, Cut into Thirds
  • 3 Ribs Celery, Cut into Thirds
  • 1 Tbs Whole Black Peppercorns
  • About 1 Gallon Water
  1. Place all ingredients in a very large stock pot and bring to a boil.
  2. Once everything is boiling, cover and reduce heat to simmer for 3 – 4 hours. Remove the stock from the heat and allow to cool a bit.
  3. Strain stock through a fine mesh strainer into a heat-proof pitcher and discard the bones and spent veggies.
  4. Chill the stock in the refrigerator overnight. Remove the fat that floats to the top, portion and store.
Substitute the vegetables in this recipe for whatever you have on hand.
For a clearer stock, strain the cooled stock through 4 - 5 layers of cheese cloth.
Tips and TricksTips and Tricks

Freeze your chicken carcasses and veggies that are past their prime in large zip-top bags for use in stocks. When you’re ready to make some stock, you’ll have a stockpile of ingredients that just need a bit of water, heat and time to turn them into stock!

Feed the FreezerFeed the Freezer

Use 8 oz plastic cups to freeze your stock in 1 cup ice blocks. Once it’s frozen, transfer the portions to a large freezer bag for use in all your soups and stews.

Fun FactsFun Facts

The longer you simmer the stock, the more chickeney it’ll taste. A lot of chicken soup recipes don’t use chicken at all, they just use clarified chicken stock.

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