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Easy Homemade Chicken Stock

Use this Easy Homemade Chicken Stock as a guide to your next delicious stock! Recipe is full of tips, tricks, and a ton of useful information!
Prep Time10 minutes
Cook Time4 hours
Author: Maggie @ Cupcakes and Sarcasm

Ingredients

  • 1 Chicken Carcass (or a mix of chicken bones)
  • 3 Medium Unpeeled Carrots, cut into thirds
  • 2 Large Unpeeled Celery Ribs, cut in half
  • 1 Large Unpeeled Sweet Onion, cut into wedges
  • 3 Unpeeled Garlic Cloves, smashed
  • 1 Tbsp Kosher Salt
  • 1/2 Tbsp Ground Black Pepper or Peppercorns
  • 1 Pre-packaged Bundle of Poultry Herbs- rosemary, thyme, sage
  • 1 Bay Leaf
  • 14 Cups Filtered Water

Instructions

  • Place the chicken carcass (or mix of bones) into the bottom of a large pot (or slow cooker).
  • Add the remaining stock ingredients to the pot (add the water last).
  • Add the water to the pot. The ingredients (that aren’t floating) should be covered in 1-2 inches of water.
  • Give a quick stir, turn the heat to high, and bring to a boil.
  • Once at a boil, turn the heat to medium-low so that it’s at a gentle simmer. Partially cover with a lid and let the stock cook for 2-6 hours (I typically aim for 4 hours).
  • When the stock has cooked for a good length of time and turned to a beautiful amber color, remove from heat. Skim the excess fat off of the top.
  • Run the stock through a fine mesh sieve and place into your storage containers (I like to use mason jars). The stock will last 4-6 days in the refrigerator or up to 6 months in the freezer. Enjoy!

Notes

If using a slow cooker, add all of the ingredients to the slow cooker. Cook the stock on high for one hour and then lower the temperature to low. Cook on low for 4-6 hours until the broth has reduced slightly and has a beautiful amber color. Follow the rest of the instructions above.