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chicken stock

Homemade Chicken Stock


Making stock is as simple as throwing chicken bones/parts in a pot, covering them with water, and letting them simmer for a few hours. Additions such as onions, carrots, celery, bay leaves, peppercorns, etc., of course, enhance the flavor of the stock, but if you don’t have them on hand, don’t worry. You can make stock with chicken bones/parts exclusively — no vegetables, no spices. The above-pictured jars of stock in fact were made without anything but bones and chicken.

The below recipe is what my mother taught me, and if you are making stock with the end goal of soup (versus rice/casseroles/gratins/etc.) in mind, I recommend making the effort to get some vegetables and spices in the pot.


  • 3 lbs chicken, such as a whole chicken or wings or legs or just bones
  • 2 stalks celery
  • 2 carrots
  • 1/2 tsp. whole peppercorns
  • 1 bay leaf
  • 1 onion, cut in half, studded with 4 cloves total (2 in each half)


  1. Place chicken or chicken bones into a large pot. Add remaining ingredients. Cover with cold water. Bring to a boil, then turn down the heat so that the water is gently simmering. Scoop off and discard any scum that bubbles up at the surface. Let simmer for about 2 hours.
  2. Place a colander over a large bowl. Pour contents of stock pot through the colander. Discard all of these pieces once they have cooled. Transfer stock to storage containers and place in the fridge overnight or until completely chilled and fat has formed a solid layer at the top of the container. Scoop off this fat and discard. Freeze stock or store in fridge for at least a week.
  • Prep Time: 5 minutes
  • Cook Time: 2 hours 10 minutes
  • Category: Stock
  • Method: Stovetop
  • Cuisine: American

Keywords: homemade, chicken, stock, simple