Homemade Chicken Stock

Chicken stock ingredients in a white Dutch oven

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This stock will take all your other recipes from great to spectacular.


  • 3-4 pounds whole chicken or chicken bones
  • 1-2 medium yellow onions, quartered, skins on
  • 3-4 medium carrots, chopped
  • 3-4 celery stalks, chopped, with leaves
  • Handful parsley stems
  • 3-4 bay leaves
  • 3-4 sprigs thyme
  • 2 tablespoons whole black peppercorns


  1. Pack the chicken/chicken bones, onions, carrots, celery and parsley stems into a large Dutch oven. Cover with cold water and place bay leaves, thyme and peppercorns on the top (or in a sachet bag, tied). Bring pot to a low simmer and place the lid on top. Cook 3-5 hours. Discard veggies, bones, chicken fat and aromatics. Remove the chicken meat and place in a container for future use.
  2. Let slightly cool. Strain stock into air tight containers. Skim the fat off the top before using.


Storage Tip: Refrigerate up to 5 days. Freeze for 6-12 months.