Homemade Chicken Stock Recipe

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3 votes | 2212 views

Homemade stock adds so much flavor to foods that it's worth making and having it on hand. It freezes well, too.

Use the chicken to make chicken salad, pasta bakes, etc.

The cost per recipe calculation is way off. It costs about 3-4 dollars, and you can use the chicken for something else.

Prep time:
Cook time:


  • 6 chicken pieces, or a whole chicken
  • 2 stalks celery cut in chunks
  • 2 peeled carrots, cut in chunks
  • 1 small onion, peeled, cut in chunks
  • 1 tbs. chopped parsley
  • 1 tsp. dry thyme
  • 2 bay leaves
  • salt and pepper (add after stock is reduced)
  • optional: 1/4 tsp. poultry seasoning


  1. Cover the chicken with water (1-2 quarts), add veggies and seasonings, bring to a boil.
  2. Reduce heat and simmer 1 hour.
  3. Remove the chicken, cool, remove meat from bones, add bones to the pot without the skin.
  4. Reduce stock until it tastes flavorful, discard bones.
  5. Refrigerate stock until fat coagulates at the top, skim and use it for gravy roux, or discard it.


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  • Dena
    This looks really good and not difficult..always wanted to know how to make my own so I could pass up all the salty versions of pre-made..Thank-you! Hope to try soon! :) Dena (Western Canada)
    • Wendi Taylor
      Do the same thing with your turkey carcass from Thanksgiving & use the stock for anything you'd normally use chicken stock for. Gives a similar, but richer, flavor & saves tons of money (because you already cooked & ate the turkey anyway).
      I've cooked/tasted this recipe!
      This is a variation
      1 reply
      • myra byanka
        November 25, 2012
        I roast the turkey a day ahead and use the carcass with homemade chicken broth to make stock. Yum!



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