Homemade Chicken Stock
Transform your cooking with this rich, flavorful homemade chicken stock recipe. Made from simple, wholesome ingredients like whole chicken or chicken bones, fresh vegetables, and aromatic herbs, this stock is the perfect base for soups, stews, sauces, and more. Slowly simmered for hours, it develops a deep, comforting flavor that store-bought options simply can’t match. Crafted with carrots, celery, onions, garlic, thyme, and parsley, and seasoned with bay leaves and peppercorns, this recipe is as nourishing as it is versatile. Plus, it’s easy to make ahead and store—keep portions in your fridge or freezer to elevate your meals on demand. Perfect for home cooks aiming to master the art of the ultimate chicken stock!
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Recipe Information
Ingredients
- 3 pounds Whole chicken (or chicken bones)
- 2 large Carrots
- 2 Celery stalks
- 1 large Yellow onion
- 4 Garlic cloves
- 1 small bunch Fresh parsley
- 6 sprigs Fresh thyme
- 2 Bay leaves
- 1 teaspoon Whole peppercorns
- 1 teaspoon Salt (optional)
- 6 quarts Water
Instructions
Prepare the vegetables by washing them thoroughly. Peel and roughly chop the carrots and onion. Slice the celery into large pieces. Leave the garlic cloves whole, but smash them with the side of a knife for better flavor release.
Place the chicken (or chicken bones) into a large stockpot. Add the carrots, celery, onion, garlic, parsley, thyme, bay leaves, and whole peppercorns.
Pour the water into the pot, ensuring all ingredients are fully submerged.
Place the pot over medium-high heat and bring the water to a gentle simmer. Do not let it boil, as boiling can make the stock cloudy.
Once the stock begins to simmer, lower the heat to low and partially cover the pot with a lid. Allow the stock to simmer gently for 3–4 hours, skimming off any foam or impurities that rise to the surface.
After cooking, carefully remove the larger solids (chicken pieces, bones, and vegetables) with a slotted spoon or tongs.
Strain the stock through a fine mesh sieve or cheesecloth into a clean bowl or pot to ensure all small bits are removed.
Optionally, season the stock with salt to taste. Allow the stock to cool to room temperature.
Once cooled, transfer the stock to airtight containers. For easier storage, divide into smaller portions. Store in the refrigerator for up to 5 days or freeze for up to 3 months.
Nutrition Facts
Calories |
310 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.2 g | 26% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 109 mg | 36% | |
| Sodium | 360 mg | 16% | |
| Total Carbohydrate | 3.7 g | 1% | |
| Dietary Fiber | 0.7 g | 3% | |
| Total Sugars | 1.5 g | ||
| Protein | 25.4 g | 51% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 98 mg | 8% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 374 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
