Go Back Email Link
+ servings
chicken stock

Homemade Chicken Stock

Cheryl Moreo
It's easy to make your own homemade chicken stock. Simply freeze whatever portion you don't use, and have it on hand whenever you want to make a quick soup, stew, instant pot meal, or slow cooker meal.
No ratings yet
Prep Time 15 mins
Cook Time 2 hrs
Course Soup
Cuisine American
Servings 6


Stockpot or Dutch Oven


  • 2 tbsp extra virgin olive oil
  • 2 each large onions, roughly chopped
  • 4 cloves garlic, peeled and minced
  • 3 stalks celery, roughly chopped
  • 1 each leftover roasted chicken carcass
  • 8 sprigs fresh thyme
  • 4 sprigs fresh rosemary
  • 2 each bay leaves
  • 2 tbsp whole peppercorns
  • sea salt, to taste
  • water to cover the chicken


  • Add olive oil to the pot and heat over medium-high heat.
  • Add onions, garlic, and celery to the hot oil. Saute for 5 or 6 minutes.
  • Place the chicken carcass in the pot and pour water in until the carcass is covered.
  • Heat over medium-high heat until the water boils. Then, reduce heat to medium-low. Stir and simmer uncovered for an hour or longer. The longer you simmer, the better and stronger the flavor of the broth will be.
  • In the sink, place a stainless steel strainer over a large heat-proof bowl. Carefully pour the content of the pot into the colander.
  • When cool enough to handle, remove the edible chicken meat from the strainer and set aside for another recipe. Discard the chicken bones, skin, fat, the vegetables, and herbs.
  • Taste the stock and season with salt and pepper to taste.
  • If not using immediately, allow stock to completely cool and transfer to freezer-safe storage containers. Freeze until ready to use.


These same procedures may be used to make beef stock.
Tried this recipe?Let us know how it was!