5 from 24 votes
How to Make Chicken Stock
This Chicken Stock recipe uses a whole chicken carcass with vegetables like onion, carrot, celery, and seasonings simmered in water to produce a flavorful broth. The slow simmer extracts rich flavors from bones and aromatics, resulting in a clear, savory base suitable for soups, sauces, and many dishes.
Prep Time
5 mins
Cook Time
2 hrs
Total Time
2 hrs 5 mins
Servings:
8
Course:
Soup
Cuisine:
American
Ingredients
- 1 chicken bones from one large chicken
- 1/2 large yellow onion unpeeled, sliced in half
- 2 carrot chopped into 3 pieces, large
- 2 celery chopped into 3 pieces, stalks
- 8 parsley sprigs
- salt to taste
- 10 black peppercorns (optional)
- water
Instructions
- Place chicken carcass (including any wing bones or leg bones) into a large pot. If there is browned skin left add that as well. Remove anything from the cavity of chicken if it was stuffed.
- Add celery, carrots, onion, pepper, parsley and pepper.
- Cover with water (about 8 - 9 cups) and season with salt to taste.
- Bring to a boil, then reduce heat to low. Cover and simmer 2 hours. Remove large bones and veggies, then strain mixture through a fine mesh sieve into a bowl.
- Store in an airtight container in fridge or freezer.
Cup of Yum
Notes
- Chicken stock can be made in a slow cooker on low for 8-10 hours or on high for 4-5 hours as an alternative to stovetop simmering.
- The Instant Pot method involves setting manual mode for 45 minutes, then allowing natural pressure release for 10 minutes.
- Store refrigerated chicken stock for 5-6 days or freeze up to 3 months; ensure stock cools completely before freezing and allow space for liquid expansion.
- For stronger flavor, use two chicken carcasses instead of one.