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5.0 from 24 votes

Ina Garten's Chicken Stock Recipe

Like it is in many kitchens in America, Ina Garten's chicken stock recipe is a classic in my kitchen too. This recipe is foolproof and made with every day ingredients. I think having homemade chicken broth in your fridge is the easiest way to elevate any dish. Try it, it won't disappoint.

Prep Time
15 mins
Cook Time
4 hrs
Cooling time
2 hrs
Total Time
6 hrs 15 mins
Servings: 6 quarts
Calories: 951 kcal
Course: Others
Cuisine: American

Ingredients

  • 3 whole chickens* (4-5 pound each)
  • 3 large yellow onions unpeeled and quartered
  • 6 carrots unpeeled and cut in thirds
  • 4 celery stalks with leaves cut in thirds
  • 4 parsnips unpeeled and cut in thirds (optional)
  • 20 fresh parsley sprigs
  • 15 fresh thyme sprigs
  • 20 Fresh dill sprigs
  • 1 head garlic unpeeled and cut in half crosswise
  • 2 tablespoons kosher salt
  • 2 teaspoons whole black peppercorns

Instructions

    Cup of Yum
  1. Place the chickens, onion, carrots, celery, parsnip (if using), fresh herbs, garlic, salt and peppercorns in a large 16 to 20 quart stockpot*. Add 7 quarts water.
  2. Bring it to a boil over medium-high hear. Lower the heat to medium-low and let it simmer (uncovered) for 4 hours.
  3. Strain in batches using a colander.
  4. Pour into 1-quart airtight containers. Let them cool down on the kitchen counter for 1-2 hours. Place in the fridge or freeze on the next day.

Notes

  • Let the chicken stock cool down and then place in the fridge. They will last for 5-7 days in the refrigerator.
  • I let them sit in the refrigerator overnight before moving them into the freezer. Once frozen, they should be good for up to 6 months.
  • To thaw, place the frozen chicken stock in the fridge the night before. If short on time, the chicken stock can also be thawed in a large bowl of cool water on the kitchen counter.
  • As it is simmering on the stovetop, you might notice a layer of fat at the top of your chicken stock. If you prefer to get rid of the fat, use a spoon to scrape it off.
  • What if I do not have a large stockpot like hers? If you do not have a 16-20 quart stockpot, use the largest one you have. If you do so, you can use 1 large or 2 small whole chickens instead. If you do not have a whole chicken, I would recommend using 7-10 chicken pieces instead.
  • What to do with the leftover cooked chicken, chicken bones and vegetables? In her original recipe, Ina Garten suggests discarding them. I prefer to remove the chicken and bones, use shredded chicken in recipes and bones for the next time I make chicken stock. I place them in freezer bags and freeze them in the fridge until I am ready to use them.
  • Storage Instructions: Let the chicken stock cool down and then place in the fridge. They will last for 5-7 days in the refrigerator.
  • Freezing Instructions: I let them sit in the refrigerator overnight before moving them into the freezer. Once frozen, they should be good for up to 6 months.
  • Thawing Instructions: To thaw, place the frozen chicken stock in the fridge the night before. If short on time, the chicken stock can also be thawed in a large bowl of cool water on the kitchen counter.
  • Scrape off the fat, if desired. As it is simmering on the stovetop, you might notice a layer of fat at the top of your chicken stock. If you prefer to get rid of the fat, use a spoon to scrape it off.

Nutrition Information

Calories 951kcal (48%) Carbohydrates 31g (10%) Protein 74g (148%) Fat 58g (89%) Saturated Fat 17g (85%) Trans Fat 1g Cholesterol 286mg (95%) Sodium 2651mg (110%) Potassium 1443mg (41%) Fiber 9g (36%) Sugar 10g (20%) Vitamin A 11145IU (223%) Vitamin C 40mg (44%) Calcium 136mg (14%) Iron 5mg (28%)

Nutrition Facts

Serving: 6quarts

Amount Per Serving

Calories 951

% Daily Value*

Calories 951kcal 48%
Carbohydrates 31g 10%
Protein 74g 148%
Fat 58g 89%
Saturated Fat 17g 85%
Trans Fat 1g 50%
Cholesterol 286mg 95%
Sodium 2651mg 110%
Potassium 1443mg 31%
Fiber 9g 36%
Sugar 10g 20%
Vitamin A 11145IU 223%
Vitamin C 40mg 44%
Calcium 136mg 14%
Iron 5mg 28%

* Percent Daily Values are based on a 2,000 calorie diet.