Homemade Chicken Stock

  • Prep Time : 20m
  • Cook Time : 6:0 h
  • Ready In : 6:20 h


  • 2 (4-5 lb) roasting chickens, wings and backs cut away from carcass
  • 7 quarts water, cold
  • 6 stalks of celery, rough chopped
  • 3 onions, rough chopped
  • 4 carrots, peeled and rough chopped
  • 1 bunch parsley
  • 1 bunch thyme
  • 1 tablespoon salt, kosher
  • 1 tablespoon black peppercorns
  • 4 bay leaves


Step 1

Place the chicken carcasses, wings and backs in a very large stockpot and cover with cold water. Add the vegetables and herbs, and then add the salt, pepper and the bay leaves.

Step 2

Bring to a boil and immediately reduce the heat to bring the stock to barely a simmer. Simmer uncovered at least 4.5 to 6 hours (the longer the better – making the stock more concentrated in flavor), occasionally skimming off the foam and fat that comes to the surface.

Step 3

Remove the bones and strain the stock. This will make about 6 quarts of really delicious and soul warming stock.

Recipe Type: ,

Daniella Malfitano is a Chef, traveler, and lover of all things food. You can hear Daniella every week on the syndicated radio program “On The House” which is broadcasted nationally by over 300 radio stations. In addition Daniella is the host of the television program “Delicious Discoveries with Daniella Malfitano” on the PBS network KIXE. Tune in each Saturday as she highlights the local farms, ranches, vineyards, orchards, markets and more throughout your hometown. She’ll lead you from the source to the main course and show you all of the local delights of your neighborhood through its food.

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