Sep 192008

The cure all of all cure alls. Homemade chicken stock. Who doesn’t love the feeling of bending down over a hot steaming mug of homemade chicken soup? Or adding flavor and texture to easily bland brown rice? Chicken stock to the rescue.


And soup is most lovely when it is made with homemade stock. Once you’ve done it you won’t believe how easy it is and how little time it takes to make several quarts of good quality stock. Here’s my method.


Homemade Chicken Stock

  • 2 chicken carcasses (I normally save mine in the freezer after I roast chicken for making stock!)
  • 2 medium size onions, peeled and cut in quarters
  • 3 stalks of celery, washed and cut into four inch pieces
  • 3 carrots, washed and cut into four inch pieces
  • 2 bay leaves
  • A handful of peppercorns (probably about 1 Tablespoon or so)
  • 3 -4 quarts (12 – 16 cups) of water
In a large stock pot, place the chicken in first and then fit in all of the remaining ingredients around them, pouring water on last. Make sure that the water covers all of the chicken, adding more if necessary.


Turn stove on to medium heat and bring to a boil. Skim off any yuckies on the top from boiling, then reduce heat to very low/barely on and simmer for several hours with the lid on. I normally simmer mine for about six hours.


You can also do this in the slow cooker on low for several hours . . .


Once simmering is over, allow to cool and remove all vegetables, bones, etc. from the stock and discard. If there are still little pieces of stuff, strain. Decant into quart-sized, wide-mouth freezer-proof Mason jars (or smaller, pint-sized jars if you prefer), allowing head room for freezing expansion, label, and freeze.  OR. . . you can can your stock for shelf-stable pantry storage!


If you plan on using the stock within a day or two, simply place the amount you will be using in the fridge. Once it cools a layer of fat will rise to the surface (this also happens with the frozen stock). Simply remove and discard with a spoon before using.


This stock can be used for hundreds of recipes, from adding flavor to brown rice, to substance in soup, to just adding some noodles or dumplings to when you are sick. As it does not have any salt in it, it can also be used in baby food preparation.



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  6 Responses to “Homemade Chicken Stock”

  1. Original comments from former blog;

    Jen said…

    This is random, but your handwriting (on the label) is so pretty!

    Lisa said…

    Nice post! I do admire you for making homemade chicken stock. I make it occasionally, mostly when cooking chicken and dumplings, but not nearly enough. Thanks for the reminder and instructions.

    Michele said…

    We love homemade chicken stock, too! I always have a jar of it in the fridge.

    When making the stock, I add vinegar to the water, too, which helps draw out the minerals in the bones.

    Michele 🙂

    Char said…

    I have tried it several times but my jars keep breaking in the freezer. Such a disappointment! I will make sure that I leave plenty of head space next time.

  2. […] to make your desserts and bread (if you’re eating/making bread*) in advance. I am also making chicken stock to sip on to make sure none of us get sick before the big day!   Any leftover stock will be used […]

  3. […] if you make it at home, it’s even better.  A simmering pot of chicken stock is pretty much de rigeur around here the day after I roast a chicken, and T. knows better than to […]

  4. […] We passed coughs and fevers and colds back and forth and around this house over and over. We upped chicken stock, garlic, used Thieves Oil, drank elderberry syrup.  Not to mention went to the doctor and tried […]

  5. Great article but it would be much faster to cook your stock in the pressure cooker as well. Instead of 6 hours, it takes about 30 minutes. Your instruction book should have the time for cooking stock. If not, email me and I can provide it for you.

  6. I make stock on a regular basis from de-boned chicken. Since I am a dark meat lover, whenever I find it on sale (usually $0.69 – 0.79 lb.) I will buy quite a bit. When I get home, I de-bone it, use my Foodsaver to seal 4 thighs per bag, then use the bones for making the stock. Same can be done with breast meat and also turkey.

    From previous post: Pressure cooker recipe for making stock:
    Place all ingredients in cooker. (use 4 quarts water) Secure. Place pressure regulator on vent pipe and COOK 10 MINUTES with pressure regulator rocking slowly. Let pressure drop of its own accord. Strain stock.

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